Anna Jones’ spring vegetable recipes | The Modern Cook
An orange-dressed traybake and a zesty new-season asparagus with peanuts and breadcrumbs
I’ve been revelling in some downtime recently, soaking up the spring days in beautiful corners of the country. One trip took me to the Cotswolds, where I ate my first asparagus of the year at Ox Barn.
The asparagus we ate was from Wye Valley and came with chef Charlie Hibbert’s riff on the classic French polonaise: parsley, buttery breadcrumbs and grated egg; plus his addition, peanuts, which has since become my favourite way to eat asparagus.