Asparagus

Asparagus has a long history going back as far as the first century. There are records of it growing in ancient Greece and Rome. Over 2,000 years ago, Egyptians cultivated asparagus for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals.

Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They are considered to be one of the delicacies of the vegetable world and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagus.

While French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much Dutch asparagus is white, as it’s grown beneath the soil and cut just as the tips emerge.

Prepare it

Sprue needs no preparation other than a wash. For larger asparagus (which will also have more flavour), bend the spear until it snaps and throw the woody end away. If the ends still feel tough, you can pare away the exterior to reveal the more tender flesh beneath.

Store it

Wrap in damp kitchen paper put in a perforated paper or plastic bag and keep in the salad drawer of the fridge. You can also store it in a glass or jug of cold water in the fridge.

Why not try Pan-Roasted asparagus with a crispy fried egg?