Asparagus belongs to the same family as leeks, onions and garlic. The British asparagus season is short (six to eight weeks from April to June) but of course we can find them in supermarkets almost all year round. Asparagus is high in fibre, folate and potassium. Each spear of asparagus has only about 4 calories and no fat or cholesterol. After purchase, they can be kept in the fridge in a glass with water. They can be cooked in a variety of ways: steamed, grilled, boiled, roasted, pan-fried, you pick your favourite way.
Did you know?
- Asparagus were first grown in Greece 2,500 years ago and the first known recipe for cooking asparagus appeared in Apicius’ De re coquinaria, in the third century. However, there are even earlier depictions: an Egyptian frieze dating from 3,000BC shows asparagus in a bunch as we know them today.
- In warm weather, you can actually see asparagus grow, if you are so inclined. It can grow as quickly as 1 inch per hour!
- There is a European Asparagus Museum located in Schrobenhausen, Bavaria, Germany which records everything about asparagus from its history to cultivation, art and curiosities.
If you are struggling for ideas on how to cook asparagus, have a look at http://www.deliciousmagazine.co.uk/collections/asparagus-recipes/ for lots of mouth-watering recipes. Or you can try a frittata like mine.