Description
Store
Keep asparagus refrigerated with butt ends either wrapped in wet paper towels, stand up in a jar with 1-2 cm of water (like flowers in a vase), or alternatively wash, then refrigerate in paper bags.
How to prepare
Snap or slice off tough ends. These ends can used to flavour soups or stocks. Cooked asparagus should be tender but slightly crisp. For maximum flavour, don’t overcook. Asparagus for use in salads is generally blanched, however, if the asparagus is thin and fresh it can be used raw. Purple asparagus is often eaten raw as it is sweeter and more tender than green. To retain the purple colour, add a little lemon juice or vinegar when cooking and cook for a very short time using a method such as stir frying.
Ways to eat
Lightly steam, stir fry, microwave, boil, bake or barbecue asparagus. Serve asparagus with hollandaise or aioli, or use in soups, quiches, pies, salads, stir fries, or eat with fresh bread. Click here for recipes.
Cooking methods
Boil, braise, char grill/barbecue, microwave, roast, steam, stir fry.
Nutrition
Asparagus is a good source of folate, a source of dietary fibre, niacin, thiamin, riboflavin, vitamin B6, vitamin C and vitamin K, and contains a dietary significant amount of potassium. Asparagus contains a range of phytonutrients, particularly from the phenolic and carotenoid groups.
