These were the first sprigs I bought so I really wanted to do them justice.
I smeared home made spring garlic pesto all over them and roasted them with some slow roasted tomatoes that I harvested from my garden last autumn.
The garlic pesto was made with garlic I started growing last autumn but in the spring, before we were about to move to Birmingham, I noticed what looked like white rot on one bulb. Not wanting to risk transporting infected garlic to my new garden in Birmingham, I made a very powerful pesto with all the parts of the garlic that had grown so far. The result is probably the most potent garlic pesto I have ever tasted and it really complements roasting vegetables - and it tastes devine with asparagus!