- Cook and eat it as soon as possible after buying...asparagus doesn’t like sitting around in the fridge.
- To remove the stalks, just feel for the weak point on the stem and bend.The stalk will break at the point where it changes from tender to ‘woody’.
- When cooking in water (on a light boil), leave the stem in the water and the head(tip) in the steam.
- For a more distinctive flavour, brush lightly with olive oil and grill in a preheated grill pan.
- Better still, chargrill on the barbie - the smokiness really brings out the natural flavour of British asparagus.
- Served neither hot or cold, but nice and warm - leave for just a minute or so after cooking but not so long that the spears get soggy.
- Use the tough stalks in a soup - they can add an extra ‘edge’ to recipes like this.
- Look out for wonky asparagus too - waste not, want not and chop it up for soups and salads.
Asparagus is officially in season for 8 weeks, so there’s plenty of time to try it in all sorts of recipes. Here are a few handy pointers and asparagus tips from our chef Mike to help you prepare, cook, serve and make the most of this very versatile spring green.
