Wild Asparagus + Asparagus

This is a special double whammy 'sparagus recipe by Perry Lancaster, for the few remaining days of the wild asparagus season. The wild stuff is actually somewhat bitter, but that goes perfectly with the sweetness of the cultivated version.

Firstly, forage for some wild asparagus from a hedgerow - see the photo of an almost-over specimen growing below. I had been looking for something similar to the feathery fronds you see on regular asparagus plants if they are allowed to grow beyond spears, but wild asparagus is completely different and more like a creeper. I'm keeping an eye out in leafy South-East London, but haven't found any yet - lots of things that look almost like it could be it, but so far not actually it.

Wild asparagus growing in a hedgerow, France.

Here's the delectable recipe:

• Melt some butter with olive oil, garlic, lemon zest, salt and a squeeze of lemon juice. Don't allow it to fry; just keep it warm. 
• Steam or simmer the normal asparagus until almost done, then add the wild asparagus and cook for a further 2 - 3 minutes. 
• Drain and assemble the asparagus on a warm plate, and douse with the sauce.
• Add a little more olive oil and lemon zest, and serve immediately.

Double asparagus dish: Asparagus with wild asparagus