Asparagus

Asparagus has one of the most clearly defined seasons of all British produce (officially starting on April 23rd for 8 weeks), and many are aware that it is traditionally only eaten with the fingers (and that its diuretic properties give your urine an unusual smell!) but not everyone knows that British Asparagus is considered by may to be the best in the world and is well worth buying when it is at its best.

British Asparagus is always green, as opposed to the white and purple varieties found elsewhere, an aside from its celebrated flavour it is a highly nutritious source of vitamins, iron, calcium and potassium. Simple to prepare, the secret with asparagus is to keep it simple.

Tips

The youngest, tenderest shoots are called Sprue
Look for tightly furled tops and firm, straight stalks
Sprue needs only a wash before cooking, slightly older asparagus simply needs the woody end cut off.
Store it wrapped in damp kitchen towel in the salad crisper or in a glass of cold water in the fridge
To cook, steam it for 4-5 minutes or boil for about 3 minutes - serve with melted butter or hollandaise sauce