There are a few vegetables that encapsulate an entire season, and asparagus is that for spring. Its season is so short here in the UK, running pretty much in line with spring itself from April to June. Younger shoots, that is, those picked earlier in the season, tend to be thinner and a little more tender, whereas later on in the season you'll notice they're thicker and develop woody ends. If you've got super fresh asparagus, those ends will snap right off by hand! Here are our favourite asparagus recipes to make the most of it whilst it's around.