Asparagus

Asparagus is a popular spring vegetable with a delicate, slightly bitter flavour and a crisp texture. The two most common varieties are white asparagus, grown underground without light, and green asparagus, which grows above the surface. White asparagus has a milder, earthier taste, while green asparagus is more intense and aromatic. It is suitable for boiling, grilling, roasting or steaming. A classic preparation involves cooking in salted water and serving with hollandaise sauce or clarified butter. The season typically runs from April to June. Asparagus is a good source of folate, vitamin K and dietary fibre. Before cooking, snap off the tough woody ends of the stalks.