Snap the bottom end off, then boil or roast. Keep trimmings for stock/soup/risotto. Great served with poached or boiled eggs, melted butter or hollandaise sauce.
Store in the fridge - though best to eat it fresh. Straight from the farm, so wash before cooking.
In boxes from April to mid/late June - one of the first signs of spring. We begin the season by importing from Spain until the UK season catches up.
Asparagus is a member of the lily family, and its spears can grow up to 10" in 24 hours in the right conditions. It is incredibly nutritious - high in fibre and folic acid, as well as vitamins A, C and B6.