Stir up Sunday

Stir up Sunday

Asparagus - Queen of Vegetables

Asparagus - Queen of Vegetables

Thought to have been originally cultivated by the Ancient Greeks, asparagus has been highly regarded for thousands of years, both for its delicious flavour and its health-giving properties.  With high levels of vitamins A and C, folic acid and potassium and a great source of dietary fibre with very few calories (until you smother it in butter or hollandaise sauce that is), asparagus is extremely good for you which is a great reason to indulge during it’s short season.

The crowns, which need to be planted in free-draining soil, can last up to 100 years although 15-20 is the norm for a commercial crop.  The spears must be harvested by hand and cut just below the surface of the soil.  Harvesting may take place 3 times in one day as the spears shoot up once the soil and air have warmed up and the act of cutting encourages the crown to put out more.

In Britain in the late 17th Century it became common to force early asparagus in London’s market gardens by growing it under glass bells and on plenty of heating manure.  This forcing meant that the first spears could be enjoyed as early as February and is a practice that some are now reviving.

Once harvested asparagus is best eaten as quickly as possible before the stored sugars are converted to tougher starches and fibre.  If you must store it for a day or two put the stems into a jug of water and keep them in the fridge.  When it comes to cooking, either blanch for a few minutes in boiling water or brush with olive oil and lightly griddle.  Asparagus goes beautifully with Parma ham, smoked salmon and soft-boiled eggs as well as making fabulous risottos, tarts and salads.

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