Celebrating Asparagus Season at Ashford Castle

A vibrant celebration of spring at Ashford Castle, this piece dives into the fleeting magic of asparagus season – from garden to plate. Discover how the estate’s chefs honour their home‑grown white asparagus, craft elegant seasonal dishes, and share expert tips for cooking it perfectly at home. It’s a glimpse into a kitchen where nature leads, flavour follows, and spring arrives one spear at a time.

Executive Chef Liam Finnegan and Kitchen Gardener Niamh Flanelly in the Estate gardens

Asparagus season seems to be a big moment at Ashford Castle. How does it shape your menus?

Asparagus season normally starts around mid to late April, and it runs for about 6 to 8 weeks. Because it’s such a short and special season, we really celebrate it. Our kitchen gardens dictate much of what appears on the menus, and asparagus is one of the highlights of spring. We grow perennial beds of white asparagus, which we force under tarps so the spears stay pale, tender, and highly prized. We pick it daily and it goes straight onto the menu that night.

What’s a current asparagus dish you’re excited about?

We’re working on a dish built around our estate‑made ricotta, paired with white asparagus and a hazelnut pesto. The asparagus is cooked à la Barigoule – cooking wine and wine vinegar and some herbs from the garden, then we reduce that sauce down so it’s dressed on the table. It’s simple, elegant, and very spring‑driven. We serve asparagus as a standalone starter, but also weave it into other dishes where it naturally fits.

How do you manage the asparagus beds in the garden?

Asparagus needs careful stewardship. If you keep cutting it, you’ll stress the root system for the next year. We maintain dedicated perennial beds and avoid disturbing the soil – our gardens follow a strict no‑dig policy. We also co‑plant herbs around the asparagus, which end up on the plate alongside it. It’s a beautiful example of nature informing cuisine.

What tips would you give home cooks preparing asparagus?

First, check for the woody end – we would just snap it off. Early‑season asparagus doesn’t need peeling; the skin is thin and full of flavour. Peeling too early releases the beautiful flavour and the sugars that’s on the inside.

For cooking, keep it simple. Use it fresh – ideally the day you buy it, boil it in salted water for about two minutes, and refresh it in iced water to keep it vibrant.

Are there classic mistakes people make with asparagus?

Over‑peeling is a big one. Another is letting it sit too long in the fridge, where flavour is transferred through water molecules … it’s essentially breathing the same air. Buy it fresh, store it properly if you must, in its own container with a damp piece of tissue, and cook it early in the week.

What wines pair best with asparagus?

White asparagus is mild, airy, and bitter, so it needs something crisp, aromatic, and dry. I recommend Sancerre (Sauvignon Blanc from the Loire), Pinot Blanc, or Riesling. These wines have the acidity and freshness to complement asparagus without overpowering it.

Do the service teams highlight seasonal ingredients like asparagus to guests?

Absolutely. Every day we brief the team on dishes and taste something new. The sommeliers join us and make pairing recommendations. Everybody’s kind of learning, not only about the food, but what the best combinations are. It ensures the entire team can speak confidently about seasonal highlights.

Do you have personal memories tied to asparagus season?

For me, asparagus is the true sign of spring. I remember working in the UK with Cornish and Devon asparagus – always the first exciting ingredient of the season. Alongside wild garlic and morels, it signals a shift in the kitchen: braises give way to delicate flavours, lamb comes into season, and the whole menu evolves.

Whilst spring is almost over, the flavours linger on at Ashford Castle. Chef Liam’s celebration of seasonal ingredients – especially the last of the estate’s white asparagus – captures the very essence of the season. As the menus shift and the gardens evolve, it’s the perfect moment to plan your visit and savour what remains of spring’s brightness by experiencing the castle’s culinary magic for yourself.