I love asparagus but the all too short asparagus season in the UK only runs from Mid April to Mid June so make the most of it!
- Buy & eat as fresh as possible for the best taste
- You only need to cut off the woody end (many recipes state cut of the ends of the asparagus and I have known people discard the tips! which is the best bit). The best way to know where to cut or break the asparagus is to hold the asparagus with 2 fingers in the middle of the spear and 2 fingers on the woody end and bend, the woody end should just break off perfectly
- Save these woody ends in a plastic bag in the freezer and by the end of the season you should have a decent pile to make soup from (recipe to follow on this blog)
- Asparagus is a perennial plant and is not too difficult to grow in your garden or allotment, why not start your own Asparagus bed. Best to plant your Asparagus crowns in a prepared trench in March/April and only lightly harvest in the first year, then for many years (up to 20) you should have a good crop of homegrown fresh asparagus
- Don’t overcook, boiled for 10 minutes should be more than enough, either in a frying pan of water with the spears laid flat or tie them into a bundle with garden or butchers string and boil standing upright in a pan then the thicker stems boil whilst the tips just steam!
- Asparagus is best served warm rather than hot, wrap in a tea towel when removed from the pan and it will dry and keep warm for 20 minutes.