KEY POINTS:
The sight of tightly bound bundles of gorgeous green asparagus on the shelves is a sure sign spring is here.
From now till January asparagus is in season so it is a perfect time to get started trying out some new recipes.
An elegant vegetable, asparagus is rich in fibre, antioxidants and vitamins C and K.
The flavour goes well with softly boiled eggs, Parmesan, feta and Gruyere, chervil, basil and parsley, wrapped in the freshest bread or baked in pastry and not forgetting drizzled with lemony hollandaise with a little flaky salt and freshly ground black pepper.
I've used green asparagus today but keep your eyes open for the purple and white varieties.
While the green tastes herby, the purple is sweeter and the white [the most highly prized in European cookery] has a more delicate flavour altogether.
Simple preparation is best, I've even included one recipe where the asparagus is raw though shaved into the finest strips - but whether boiling, steaming, grilling or roasting, cook carefully. It is a crying shame to overcook asparagus.
Thin spears or thick both taste the same, just choose either one or the other to ensure even cooking time.
It is important to check that the asparagus you buy has firm stems and tightly closed tips with the cut ends not looking dried out or split. Because they are so perishable, refrigerate and eat within two days of buying.
Chef's tip
I'm not a huge fan of snapping off the ends wherever they bend and break, blame my Scottish ancestry - I hate wasting so much of the stem - so instead I suggest you can gently press the base of the stalk and trim off any part that feels woody and dry.
