1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Asparagus

Asparagus can be steamed, grilled, roasted or stir-fried. It’s best cooked quickly so it still has a bit of a bite or try it raw, either finely sliced or shaved into a salad. For a simple side dish, dress cooked asparagus with a squeeze of lemon juice, a little extra virgin olive oil and a tiny pinch of salt and pepper.



READ: An asparagus recipe for every occasion



Asparagus is part of the lily plant family. We eat the stem and buds of the plant, known as the spear. Most of the asparagus we buy is green, but you can also get purple, and even white varieties – which are grown without sunlight. Don’t worry if your wee smells a bit different after eating asparagus – it’s normal, and entirely harmless! The smell comes from a special sulphur-containing compound found in the vegetable. Around 300 varieties of asparagus grow in the wild, but most are inedible.



Asparagus is a real seasonal delicacy, as in the UK it’s only around from April to June. Make the most of it while it’s available – there’s nothing better than simply steamed asparagus with a squeeze of lemon juice and a drizzle of good extra virgin olive oil.



Ideally you should eat asparagus the day you buy it, but failing that, wrap a damp cloth around the stalks and refrigerate.

What are the health benefits?

Asparagus is a great source of a vitamin called folate. Folate helps to reduce tiredness so we feel awake and alert.