Asparagus is grown all over the UK and is in-season from April to July. Meaning when you see this British veg on the shelves in our stores you know that summer is fast approaching! They’re often boiled before being fried but smaller stemmed asparagus can just be fried.
Our asparagus is sourced from Bedlam farms in Cambridgeshire who are specialist organic vegetable growers who pride themselves on quality organic produce. All of their produce is grown to the highest standard and is certified by Organic Farmer’s & Growers. Nothing they sell is grown elsewhere that assures customers that they are receiving excellent fresh quality vegetables that have been grown sustainably and have travelled no further than 1 mile from the field to pack house!
This spring vegetable is packed full of nutritional value. When you purchase asparagus try and eat it as soon as possible because the fresher it is the better! You can tell how fresh it is by the way it snaps and it’s actually rather satisfying to try this.
1 cup(128 grams) of cooked asparagus contains just 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium. This means that it’s incredibly light and will contribute to your protein intake and being high in potassium makes this vegetable perfect for improving blood pressure. It also contains asparaptine which improves blood flow and helps lower blood pressure
Asparagus can be served for breakfast, lunch and dinner which makes for an incredibly versatile ingredient. It can be enjoyed raw, thinly sliced, pickled or even marinated and cooked on a barbeque. We’d recommend slicing off all the bark like bits from the side of the asparagus, these can be slightly wood like.
Try this easy recipe from Chef Flo of Kids-en-Cuisine
Asparagus with a touch of balsamic glaze.
Preparation time: 10 minutes
An easy, healthy and tasty recipe for the whole family.
- Put the green asparagus (150g) in a saucepan with 1 litre of salty boiling water for 8 minutes.
- Drain your asparagus and put them in a frying pan with a teaspoon of olive oil.
- Fry them for 3 minutes and then add a tablespoon of glaze of balsamic vinegar, salt and black pepper.
- Mix for 1 minute.
- Put them on a plate and grate some Parmesan cheese on the top.
Tip 1: If you choose the very thin asparagus, put them straight in the frying pan for 5 minutes (medium heat) without boiling them.
Tip 2: If you want to keep the green colour of the asparagus, put them in a bowl of cold sparkling water after boiling and draining them. The ice cubes will fix the chlorophyll.
Tip 3: Make sure to keep your asparagus crunchy by not overcooking them.