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Wye Valley Produce

At Wye Valley Produce, asparagus follows slope, soil and speed. Fourth-generation Chinn family farmers grow spears on light sandy ground above the Wye, where south-facing fields catch early spring sun. Each spear is hand-harvested and hydro-cooled to 2°C within the hour, protecting the short British season at its freshest peak.

British asparagus peak: St George's Day–Summer Solstice

Cobrey Farms, Coleraine Buildings, Coughton, Ross-on-Wye, Herefordshire, HR9 5SG, United Kingdom

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Wye Valley asparagus fields in spring morning light, hand harvesters cutting spears near Ross-on-Wye.
Bright green asparagus spears on a ceramic plate with butter gloss, lemon zest and flaky salt.
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Wye Valley Asparagus

Wye Valley Asparagus is a short-season British spring serve: hand-cut, chilled fast, and best cooked quickly while the spears still hold snap. Boil, steam, roast or char briefly, then finish simply with butter, lemon, eggs, hollandaise or new potatoes.

RIPE NOWBritish asparagus peak: St George's Day–Summer Solstice
ProvenanceiSouth-facing sandy slopes warm early; hand-cut spears reveal Wye microclimate.PreservationiHydrocooling within one hour; two-degree chilling preserves sweetness and snap.PreparationiSnap fibrous bases; brief boiling keeps tips vivid, tender, grassy.PalateiExpect pea-green sweetness, grassy aroma, nutty depth, clean bitter finish.PerformanceiChar quickly; chilled spears hold snap, colour, and restaurant texture.