Asparagus is here, it’s in abundance, and it’s very good.
Did you know this stuff is quite hard to harvest? The growers need to be patient as they only get a good crop on their third year.
And did you also know that the bigger the spear, the more flavoursome it is?
This spring vegetable is a flowering perennial plant species once classified as the lily family along with onion and garlic, but is now in the Asparagaceae family.
Only the young asparagus shoots are commonly eaten, and once the buds open, the shoots turn woody quite quickly.
Asparagus is high in water, low in calories and sodium and is a good source of Vitamin B6, calcium, magnesium and zinc, and a great source of dietary fibre and protein.