COOKING WITH GIADA CANDERLE
ASPARAGUS, POTATO, AND GOAT'S CHEESE SAVOURY TART
Asparagus is one of my absolute favourite ingredients – as well as being one of the many ingredients I discovered after moving to the UK. Growing up in Italy, we mostly had white asparagus and, in particular, the local variety called Asparago di Bassano. Ten years on, springtime has now become for me synonymous with asparagus, and I really relish the freshness and versatility of this wonder-vegetable.