English Asparagus

Useful Information

Asparagus is among the most economical of vegetables to grown - it is a perennial plant, so you can reply on it to come up year after year.

Harvesting

Aparagus can first be harvested in the third year of planting, when the spears are 15-20cm (6-8 inches) above the ground and the tips are still compact. Although asparagus is often cut, it is better to break off the stalks at the ground.Well-rounded stalks are gernerally of better quality than flatter ones, which tend to be stringy and tough.

Storage

After harvesting, asparagus can be kept in the refridgerator in an airtight container (such as a sealed plastic bag) or in the vegetable crisper for up to 4 days. Try to use it as soon as possible though. it cannot be stored for longer periods, except by freezing.

How to Prepare

To prepare asparagus for cooking, cut off and discard the tough ends of the stalks. Wash throroughly, taking care to rinse away any silt whhich may be trapped in the heads.

As the buds cook more quickly than the stalks, asparagus should be cooked standing upright so that the spears cook evenly. Tie the spears in a bunchh, just tightly enough to keep them from falling over. If you tie them too tightly, the string will cut into the spears as they cook. There are special tall, narrow pots made for steaming asparagus but a double boiler does just as well.

Stand the asparagus in the bottom half in a small amount of water, and invert the top half over it. The asparagus will cook in 8 to 12 minutes, depending on how thick the spears are. When you are cooking spears which are particularly large and tough, some cooks recommend putting enough water in the pot to cover the strems but not the buds, so that the stalks are boiled but the tips steamed. Allow 8 to 12 stems per person.

Asparagus is rich in vitamins A and C, calcium, phosphorus and potassium, and contains appreciable amounts of iron.

Nutritional Information

	Veg	Artichoke	Veg	Jerusalem Artichoke	Veg	Asparagus
Nutrition (Per 100g)
Energy		144KJ / 35kcal		335KJ / 79kcal		119KJ / 28kcal
Fat		0.2g		0.1g		0.6g
of which saturates		trace		not applicable		0.1g
Carbohydrate		2.7g		17.5g		2.0g
of which sugars		1.3g		9.6g		1.9g
Fibre		5.4g		1.6g		1.7g
Protein		2.8g		2.0g		2.9g
Salt Equivalent		0.1g		not applicable		not applicable
Sodium		0.03g		trace		not applicable