Churncote Farm Shop, Bicton Heath near Shrewsbury, is owned by David and Sue Clarke.

Sue says: “We sell 250g bunches, which usually average around 12 stalks.

“They cost £2.45. We’re also doing a new variety of purple asparagus, which costs £2.85.”

Asparagus at Churncote Farm Shop is grown by RT Lee, a farm based near Quatt, at Bridgnorth. It can be eaten in a variety of ways; quickly grilled, roasted, boiled or steamed.

Here’s our own recipe for delicious asparagus spears in a creamy hollandaise sauce. It’s simple and deliciously tasty.

Like other Credit Munch recipes, it’s a gourmet plate of food that doesn’t cost the earth.

Asparagus spears in hollandaise sauce

Serves four as a starter or light meal, with fresh crusty bread and butter. Cost: £4.13.

Ingredients

• l 4 egg yolks – use free range Shropshire eggs, if you can
• 1 tbsp lemon juice
• 1⁄4 tsp salt
• Generous pinch of pepper – use cayenne or white
• 1 tbsp water, boiling
• 100ml butter, hot but not brown

Method

Blend the egg yolks, lemon juice and seasonings and set aside.

Now, heat the butter and water separately. Do not burn the butter, it will spoil the flavour.

Combine the egg mixture in a food blender then, with the blender still on high, add the boiling water and half of the butter. Add it very slowly and in a steady stream.

Now add the remainder of the butter. The egg yolks will cook from the heat of the boiling water and hot butter, giving you a sexy satin mixture.

For best results, dollop over your cooked asparagus spears and serve immediately.