Asparagus is considered a delicacy and its arrival heralds the start of spring – definitely something to be looked forward to.
When lightly steamed, its flavour is simply delicious. The motto with using asparagus is "less is more" – don’t worry about fancy recipes, enjoy it as it is.
Our all time favourite way of eating asparagus is asparagus with Hollandaise sauce. After all, it’s not in season for long!
Store?
Store in the fridge for 2-3 days.
Cook?
Choose asparagus that is still firm, rather than bendy. When you break a stem, it should "crack" easily.
Avoid wilting stalks or those with signs of flowers, as these are getting old.
More Asparagus Information
Asparagus comes in either green or white. Yet these aren’t different varieties – the white asparagus are prevented from reaching sunlight during growth, either by covering them in earth or growing them in huge, dark sheds.
White asparagus is commonly used in Germany to make a delicious, thick, creamy soup.
Asparagus is traditionally eaten as a side vegetable or as an ingredient with pasta.
It takes 3 years for asparagus plants to yield the spears we know and love. Fortunately, after that wait, a plant will produce a harvest every year for up to 20 years.
The Asparagus Season
The asparagus season in the UK runs roughly April to June, depending on the grower. Its arrival is one of the earliest signs of summer.
Bear in mind when you buy asparagus that up to half of its length is removed when you prepare it for cooking. Always get more than you think you’ll need.
Out of season, it can be imported from as far afield as Peru and then air-freighted to the UK, so if food miles concern you, it’s always worth checking the country of origin.
Asparagus is considered to be a good medicinal vegetable, being a good source of folic acid and also a natural diuretic.
It has been cultivated for over 2000 years and originates from the Mediterranean regions.
What To Do With Asparagus
Don’t overcook asparagus, unless you want to turn it into soup. Over-cooked asparagus also tends to be more bitter.
The delicious delicate flavour is best when it’s just lightly cooked and still has texture.
Hold the asparagus stick with one hand at each end. Bend it until it snaps – usually 1 to 2 inches from the cut end. This removes the woody section, which is often too fibrous to eat with the tender spears and takes longer to cook, resulting in unevenly cooked asparagus.
The "woody bit" makes a great ingredient in stock.
Wash well, to remove any grit from the top and then steam for 5-8 minutes.
The traditional method for cooking asparagus is to tie it in a bunch, rest the cut ends in an inch of water and steam the bunch in a tall pan (or an asparagus steamer). This means the delicate spears cook at the same rate as the thicker stalks.
Quick ideas:
Prepare and steam and then serve with a lemon and olive oil vinaigrette.
Or…
Steam and add to a fresh spring asparagus salad.
Little Known Asparagus Facts
The asparagus is a member of the lily family.
Don’t want to mention this over dinner, but some people find that eating asparagus makes their urine smell funny. Don’t worry – this is completely normal. Honest!
Asparagus Recipes
Quick Parmesan and Asparagus Treat
Asparagus Casserole with Mushrooms, Nuts, Rice and Chickpeas
Categories: recipes, seasonal eating, vegetarian
