Asparagus is one of the most popular vegetables with its intense savoury flavour.
Asparagus can be a different colors, for example French asparagus is purple and extra sweet which turns green when cooked. British and American varieties are the
most common and are green, whereas Spanish and Dutch asparagus is white.

Asparagus is rich in potassium, iron and calcium and folic acid, vitamins A, C and B2. Green asparagus is sharper and softer in consistency then purple asparagus.

Cooking green asparagus takes much less time than cooking white asparagus. You can blanch, roast, steam or cook asparagus on the grill. To boil asparagus you’ll need to put the asparagus in deep pan vertically since the top isn’t necessary to cook. Boil for 3-5 min. depending on the size or steam for 4-5 min.

Some sauces and toppings that go well with asparagus are hot melted butter, balsamic vinegar, olive oil, lemon juice, grated cheese, wrapped with bacon or prosciutto, with tomatoes, garlic, mushrooms or herbs.

To store asparagus, wrap the asparagus in a moist paper towel, then put it in a plastic bag and keep it in a refrigerator salad drawer. Also, you can keep it in a large jarĀ  upright with an inch of water, covered loosely with plastic wrap in a fridge for 3 days.

When you are buying asparagus look for smaller spears since they are especially tender. It’s better to choose the sprouts of the same length so that they cook evenly.

Grilled, roasted, or steamed, this springtime vegetable is always a treat !

Here are some recipes: