Asparagus

One of the most delicious and sought after spring vegetables, asparagus is only grown in the UK for a couple of months. Left alone, an asparagus plant grows to almost 2m high, with fern-like foliage, and tiny bell-like flowers. The part of the plant consumed are the very early shoots, cut just below the ground when they are about 20cm high. The rootstock, or 'crown' is quite large and spread out, producing spears for up to 20 years. The shoots sprout from buds on this, resulting in firm stems which have triangular 'scales'. They grow very fast up to 25cm a day, so must be caught at the right moment. White asparagus is grown with light excluded and is picked just as the tip breaks the soil. The soil dug away and the shoot is cut to the required length, before replaced the soil. This is very time consuming and results in white asparagus being more expensive. The usual asparagus is green and harvested in normal light conditions. Purple asparagus is less widely grown; it is slightly sweeter than the green, but loses its colour during cooking.

Wild type asparagus grows wild though the Middle East, Asia, Europe and north-west Africa. Historically asparagus has been eaten for thousands of years with pictures of asparagus bunches on the tombs of pharoahs. The Romans and Greeks adored it, before it fell out favour. Toward the end of the middle ages it was reintroduced to Europe and has remained a favourite ever since. Asparagus delighted Louis XIV of France, and in Japan it is popularly believed to be an aphrodisiac. What is known for sure is it is rich in folate, fibre, the B-group vitamins as well as C, K, E, beta carotene, and iron, phosphorus, potassium, copper and manganese.

Asparagus needs to be eaten relatively quickly to enjoy its crisp, firm spears at their best - some say within hours of picking or even minutes! It is graded according to age/thickness from Sprue (youngest) through to Jumbo (fattest). The tips should be tightly closed. To store, refrigerate upright having cut off the bottoms of the spears and stand in water. It can also be cooked in this upright manner, or boiled, steamed, chargrilled, or stir fried as is common in eastern cuisine.