Asparagus

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is an excellent source of folic acid, potassium, fiber and rutin. Often steamed in tall, narrow asparagus cooking pots which allow the shoots to be steamed gently, their tips staying out of the water. The bottom portion of asparagus will often contains sand, so thorough cleaning is recommended before cooking. Fresh asparagus may be kept for several days before use, stored in an airtight jar with a little water in the bottom and then stored in a fridge. Latin name Asparagus officinalis.

A cultivated perennial plant with spear-shaped green shoots that are eaten as a vegetable or as an ingredient in sauces, soups, pastas, etc, while still young and tender. The British green asparagus season is a highlight of the foodie calendar, with the first delicious spears appear at the end of April. The asparagus season lasts just eight weeks, so it is important to make the most of each delicious bundle.

Asparagus is eaten worldwide most commonly in Britain with fillet steak, in America stir-fried with chicken or shrimp, in China with eggs, in France it is steamed and served with hollandaise sauce, while in Italy it is eaten with melted butter, lemon and parmesan cheese. It is not generally considered to be a delicacy, but is highly regarded by those who appreciate its delicate flavour and distinctive texture.

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