Often considered to be a delicacy, with its straight spears and compact tip, asparagus is an attractive elegant-looking vegetable with a wonderfully subtle flavour. Choose firm, fresh-looking stalks.
How to Use
Asparagus is usually served cooked, but can be served hot or cold. It can be served as an accompanying vegetable to light summer meals such as poached fish or grilled chicken. Add cooked asparagus to rice or pasta salads, pasta sauces, quiches or risottos. Hot asparagus can also be served as a simple but flavoursome starter with plenty of warm crusty bread and hollandaise sauce, melted butter or a classic vinaigrette dressing made from olive oil, lemon juice, freshly ground black pepper and sea salt for dipping.
How to Prepare
Wash each stalk and snap or cut off the end if it is woody or tough. Trim the stalks to roughly the same length to ensure even cooking and tie in bunches of 6-8 stems.
How to Cook
Asparagus can be boiled or steamed, for best results keep the tips away from direct heat as they cook faster. The cooking time will vary depending on the thickness and freshness of the stalks. To boil, place the bundles upright in a pan of boiling water to come three-quarters of the way up the stalks, cook for 3-8 minutes or until tender. To steam, place the bundles upright in a steamer, cook for 3-8 minutes or until tender.
How to Store
Keep in the fridge for up to 2 days.