Asparagus has been eaten as a vegetable for thousands of years. The earliest cultivation was by the Greeks and Romans around 200BC. Widely regarded as the most delicious of all vegetables, with both a soft and crunchy textures giving subtle and distinctive flavours.

It was thought that asparagus was an expensive luxury vegetable, today it is available all year round at a reasonable price, the main season in England is May to July otherwise it is imported.

Varieties

• Green - The spears are entirely green, grown above ground, English and American variety
• White – White stalks with cream tips have grown under mounds of soil, Spanish and Dutch variety
• Purple- white stalks with purple to green spears cut when spears are 4cm above the ground mostly grown in France.

Nutritional Value (per 100gm)

Asparagus is packed full of vitamins and minerals, including potassium, phosphorus, folic acid, beta-carotene and vitamins C and K. It is known to be a perfect source of protein for vegetarians it can also help to balance hormones and lower cholesterol.

Always buy when the stalks are straight and firm and the head is closed, firm and smooth to touch. Remove any woody stalks then either stand tied together in an asparagus kettle and steam for 15 minutes, microwave, boil or roast. The delicate flavour may be enhanced when olive oil and Parmesan cheese are sprinkled on to the asparagus and then roasted.

Summer Recipes

• Chilled asparagus soup with low fat cream
• Steamed asparagus served with a drizzle of truffle oil and warm
  walnut bread
• Avocado and asparagus, diced severed
  with mixed leaf green salad and french dressing
• Dipping the tip into the yoke of a lightly boiled egg and a serving of hollandaise sauce