This mild-tasting, and lovely looking, vegetable is considered by many as a delicacy in the vegetable family, and we couldn’t agree more. It’s quick and easy to prepare, and makes a nutritious accompaniment to any meal. The asparagus that we tend to eat is green but French asparagus is a pretty purple colour, while Spanish is white!


Keep asparagus in the fridge and eat as quickly as possible after purchase – the fresher this vegetable is, the better it tastes (not to mention, the more nutrients are kept). Standing it upright in a mug of water can help to preserve it for longer.


Rinse under cold water and then chop off the harder bottom end of the asparagus. Boil in on the stove or roast in olive oil for just a few minutes. Remember to keep your trimmings to use for stock, if you make it.


Asparagus is rich in Vitamin A, Vitamin C, iron, calcium, and potassium.