Asparagus

Slender spears with tightly closed tips. Asparagus has a short season and loses freshness faster than almost any vegetable, so the time between harvest and pan decides everything.

Taste & Texture

Grassy, lightly nutty and distinctly fresh. The stalk end is fibrous while the tip is tender and concentrated in flavour. Fresh spears have tightly closed tips, firm bodies and moist cut ends; splayed tips mean the bunch has been standing.

How to Enjoy

• Roast or grill 6–8 minutes with olive oil, salt and pepper.
• Blanch briefly and refresh in iced water to keep it firm in salads.
• Sauté in butter and finish with grated cheese.
• Serve at breakfast alongside poached eggs.

Storage

Trim the ends and stand upright in a glass of water in the fridge — it holds 4–5 days this way. Wrapping in a damp cloth also works. Snap off the woody base before cooking.

Nutrition

Contains fibre, folate and vitamin K, and is low in calories.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.