Our top tip for prepping asparagus is to hold the stalk at either end and bend it gently. It will break naturally at the point where the stalks become woody. The bases add lovely flavour to homemade stock.
Asparagus cooks quickly: 2-5 mins to steam or boil, 5 mins to grill or griddle, and 8-12 mins to roast (the best way to lock in the flavour). Its short cooking time also means it can be added to stews, risottos and pasta sauces just before they’re done.
|| BBQ: Trim away any tough, woody ends. Rub the spears with a little oil and season generously with salt and pepper. When your BBQ has settled to hot glowing embers, place the spears on the griddle bars in a regimented row. Cook for 4-6 mins, rolling occasionally for an even cook, until nicely marked and cooked through. Finish with a small squeeze of lemon juice and serve immediately.
Store asparagus in the fridge. Best eaten as soon as possible – to keep it fresh, you can stand asparagus upright in a pot with a little water. Straight from the farm, so wash before cooking.
In boxes from early May to mid/late June - one of the first signs of spring.
Country of origin
Grown in the United Kingdom.