Asparagus

Asparagus (Asperge / Asparagus officinalis) is a member of the lily family ((liliaceae) and is native to Europe and East Asia. It has been cultivated for culinary use since the time of the Ancient Greeks.

In Europe, mild-flavoured white asparagus is popular while in the UK and USA, the green and even purple varieties (which actually turn green when cooked) are favoured.

Preparation and Use

To prepare asparagus, rinse them in water, trim off and discard the tough woody ends of each stalk.

In-season asparagus just needs to have its flavours intensified and be gently softened by steaming or grilling - never allow it to become soggy.

To grill, brush the trimmed spears with olive oil and grill gently in a ridged pan, under the grill or over the embers of the barbecue.

The classic accompaniments to asparagus are melted butter or hollandaise sauce. You can also create a breakfast special by serving asparagus spears as soldiers for dipping in your finest quality soft-boiled eggs.

Asparagus are best eaten straight after purchase but can be stored in the fridge for 2-3 days.

Health and Nutrition

5 a Day - 5 fresh asparagus spears count as 1 portion towards 5 a day.

Asparagus is a good source of folic acid. It also provides iron, carotene, calcium, phosphorous and potassium as well as vitamins A, B1, B2 and C.

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