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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.