Asparagus info

Asparagus is a member of the lily family. Asparagus is a perennial native to parts of Europe and northern Africa. Asparagus spears grow from a crown which is planted about 30cm deep in rich free draining soil. Every spring shoots appear and are cut when spears about 10 cm long. After harvesting, in early summer, the spears grow into ferns, which produce red berries and nutrients necessary for a healthy crop the next season. Asparagus is rich in Folic acid, potassium, Vitamins A, B6 and C. Asparagus is also high in thamin.

Asparagus tips

  • Large spears can be peeled before cooking
  • Don’t over cook, as the spears lose their colour, go soft and nutrient content is depleted
  • When boiling or steaming to serve cold, always refresh after cooking in ice cold water
  • Break spears near base at the point where the spear snaps naturally
  • Brush with oil, grill and season
  • Wrap spears in streaky bacon and barbecue
  • Toss blanched spears in bowl with crispy bacon, cooked cold potatoes and dress with mustard lemon dressing
  • Trimmed stalks make great soup
  • Finley slice spears and add raw to a salad
  • Asparagus and hollandaise sauce are perfect partners
  • Grill asparagus; mix with good olive oil, cracked pepper, sea salt and fresh shaved Parmesan
  • Barbecue and serve with aioli
  • Fantastic served with risotto

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