This week’s food highlight: English asparagus, from my local greengrocer’s, lightly roasted in olive oil, accompanied by boiled baby Charlotte potatoes. I’ve decided this is about the best way to cook asparagus. Roasting those tantalising spears intensifies their flavour, while they retain a bit of bite. Then there’s the auxiliary pleasures of drizzling some of the asparagus infused oil over the potatoes, and mopping up any residual olive oil from the roasting pan with a piece of bread. Wickedly scrumptious.