It’s always good to know when your locally sourced vegetable are in season. At the moment it is the amazing asparagus. The UK farm crops generally start from late April and runs until late June.

Asparagus Nutrition Values

How to store

Do you know the best way to store your asparagus? Well the best way is actually to stand the stems in a glass of water in the fridge, it helps them to keep firm and retain their sweetness to stop the bitterness coming through. It is also advised to consume your asparagus within 48 hours of buying as it continues in it’s metabolic activity after being picked. Basically that means it breaks down starches and sugars and takes in oxygen and releases carbon dioxide.


Asparagus is particularly rich in nutrients such as, vitamin K, folate, copper, vitamin B1, selenium, vitamin B2, vitamin C and vitamin E. Not only those but it also contains a high level of fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6 and pantothenic acid (B5).

How to prepare Asparagus

If they have a woody base then snap these off. No need to throw these away, these are great in stocks or broths. If you have thick stems then you can peel them to take away the toughness. Give them a rinse with water to make sure there is no dirt left.

How to cook Asparagus

There’s a few ways of doing this. We can start with the easiest:


Place the stalks in a pot of salted boiling water for 2-4 minutes. Remove when they feel tender with a knife.


Heat a griddle until very hot, rub the asparagus in oil and salt and lay on the griddle at a right angle to the ridges, cook for 2-3 minutes each side.


A great way to cook large batches. With the oven at 210’C, rub the asparagus in oil and salt and lay in a roasting pan. Place in the oven on the top shelf for 8-12 minutes.


Rub the asparagus in salt and place under a hot grill for 2-3 minutes, then turn, and cook for a further 2-3 minutes.


Place the stalks in a steamer for 5-10 minutes. Remove when they feel tender with a knife.


You don’t always need to cook them. Try them raw by thinly shaving them and adding them to a salad.

Ingredients that work well with asparagus

  • Butter
  • Eggs
  • Lemon
  • Mint
  • Mushrooms
  • New potatoes
  • Nuts
  • Oranges
  • Peas
  • Pine nuts
  • Prosciutto or bacon