INGREDIENT OF THE MONTH - Asparagus
These elegant spears are one of the best things about early summer.
- Asparagus recipes
History
Asparagus has been a highly valued vegetable and medicine as far back as the first century – there is even a recipe for cooking it in the oldest surviving book of recipes, Apicius’s De re Coquinaria from the third century. It was cultivated and enjoyed by the Egyptians, Greeks and Romans, and later, Louis XIV had special greenhouses built especially for his favourite food.
Biology
A member of the Lily family, asparagus is a herbaceous perennial plant with virtually no leaves, making it an example of a phylloclades – a stem that resembles a leaf and performs the same functions. It contains very high levels of folic acid, and is rich in fibre and vitamin A.
Buying & storing
When buying, choose firm stalks with closed tips and fresh-looking ends. They will begin to lose their flavour and tenderness after picking, so it is worth eating them as soon as you can. If this isn’t possible, store in the fridge with a damp cloth wrapped around the stems.
Uses
Boil, steam or grill, but only for a few moments as overcooking will result in them losing their flavour. They're at their best when eaten simply: drizzle with olive oil or butter, scatter with parmesan, or more decadently, served with hollandaise sauce. Throw on the barbecue, add to tarts, soups and omelettes, or try finely slicing and using raw in summer salads. Whatever you do, make the most of them – they’re not around for long!
WHAT'S GOOD AT THE MOMENT?
heralds the arrival of summer
Spring lamb
From May onwards, spring lamb is at its finest. Unlike the spring lamb you find on the market before May, these lucky little lambs have had the benefit of having been weaned on their mother’s milk, as well as plenty of time frolicking in (and eating) fresh green grass. The exercise and diet of grass means that the meat is particularly tender and flavoursome. The meat has a more subtle flavour than normal lamb, so like asparagus, it is a good idea not to overwhelm it with other ingredients. Grill or roast and serve with other spring ingredients such as asparagus and Jersey royals.
RECIPE: Spring lamb kebabs
Watercress
Though it is sadly often seen as just a pretty garnish, watercress is actually a delicious ingredient itself. It's a member of the mustard family, so it gives a good peppery punch. It's also highly nutritious, delivering more calcium than milk, more vitamin C than oranges, and more iron than spinach. It works beautifully with almost anything, from delicate fish to pungent game, such as grouse. It's happy being slightly wilted and can be combined with spinach to provide texture and to add interest to soups.
RECIPE: Watercress soup
