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Bite-sized video by Rob Wicks of

The asparagus season is short but plentiful, from mid to late April until mid June. At the cookery school we prefer to make asparagus as simply as possible: steamed, baked or, as in this recipe, griddled to perfection. It’s essential that the griddle is smoking before putting on the asparagus. The asparagus should be a brilliant green with a touch of burnt.

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