ASPARAGUS
Asparagus, “the queen of vegetables” is highly prized for its delicate and luxurious
taste. It has been grown in country gardens since the 16th Century but commercially since the 17th Century. In the last ten years it has become immensely fashionable and increased in popularity. Asparagus features regularly in women’s magazines, possibly spurred on by a growing interest in healthy eating.
Asparagus is an excellent source of folic acid and vitamins and is low in fat, calories and carbohydrates. Eaten regularly, it is a known preventative of diseases such as cancer, spina bifida for the unborn child and heart disease. It also boosts the immune system and acts as a defence against everyday illnesses such as the common cold.
The English climate allows asparagus to grow slowly over three years, producing a full flavour and tender texture. It is a vegetable that is very labour intensive, requiring planting, weeding and cutting all to be done by hand.
As asparagus loses flavour and tenderness fairly rapidly it is best eaten soon after picking. Try it with a rich hollandaise sauce or drizzled in rape seed oil and sprinkled with parmesan shavings.
Asparagus, “the queen of vegetables” is highly prized for its delicate and luxurious
taste. It has been grown in country gardens since the 16th Century but commercially since the 17th Century. In the last ten years it has become immensely fashionable and increased in popularity. Asparagus features regularly in women’s magazines, possibly spurred on by a growing interest in healthy eating.Asparagus is an excellent source of folic acid and vitamins and is low in fat, calories and carbohydrates. Eaten regularly, it is a known preventative of diseases such as cancer, spina bifida for the unborn child and heart disease. It also boosts the immune system and acts as a defence against everyday illnesses such as the common cold.
The English climate allows asparagus to grow slowly over three years, producing a full flavour and tender texture. It is a vegetable that is very labour intensive, requiring planting, weeding and cutting all to be done by hand.
As asparagus loses flavour and tenderness fairly rapidly it is best eaten soon after picking. Try it with a rich hollandaise sauce or drizzled in rape seed oil and sprinkled with parmesan shavings.