Sweet and tender, asparagus can be eaten simply on their own and make a great addition to vegetarian and vegan recipes such as quiches, risottos, pasta, soups etc . . . Make the best of their short UK season! If you are holidaying in France or Belgium make sure to try white asparagus. They are thicker than green asparagus and owe their pale appearance to being grown underground.
You can cook asparagus in a number of ways such as blanch, boil, deep fry, grill, steam, saute or stir-fry. You also eat asparagus raw but make sure you pick thin spears. Asparagus tends to be quite fibrous and hard to chew, especially the bottom parts so if you choose to eat them raw, snap the top tender parts and enjoy.
Eggs go particularly well with asparagus like in Asparagus Mimosa a very popular dish in France and Belgium. For a vegan version try to replace the eggs with some scrambled tofu. Asparagus also pair well with cheese, mushrooms, lemon, parsley, tarragon, sesame, shallots, walnuts, leeks, ginger and all kind of pulses.
Nutritional Content: high in antioxidants, fibre, folate, vitamins A, C, E and K.
UK Season: April to June