Asparagus

Asparagus is at its best now.

Asparagus

There are three varieties: green, which is the bulk of production, white and purple. White asparagus is similar to green, but has not been exposed to sunlight. Purple asparagus is slightly sweeter than both white or green.

Shopping

Look for bright spears with compact tips. Avoid any that look limp or discoloured. When you snap freshly harvested asparagus, it should be crisp, moist and juicy.

Storing

If not eating straight away, wrap it in a damp tea towel, pop in a plastic bag and store in the crisper compartment of your fridge. To keep asparagus fresh for longer, trim the ends and stand in a glass with 1-2cm of water. Cover with a plastic bag and store in fridge.

Using

Snap off the coarse ends with your forefinger and thumb. Alternatively, run a knife along the stalk until it meets less resistance and then cut the end off at this point. Steam, boil, stir-fry or bake asparagus until bright green and tender crisp.

Information in this article is correct as of 24 September, 2013.