THE British asparagus season is only about six weeks long, from the end of April to mid-June. It is well worth waiting for, as the superior taste of truly fresh asparagus has been recognised since ancient times as one of the world's greatest culinary treats.
The shoots are usually boiled or steamed and served with hollandaise sauce, melted butter or olive oil and parmesan cheese. Tall asparagus cooking pots allow the shoots to be steamed gently.
Asparagus is low in calories, contains no fat or cholest
erol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fibre, and rutin.
White asparagus, known as spargel, is cultivated by denying the plants light and increasing the amount of ultraviolet light they are exposed to. Less bitter than the green variety, it is very popular in the Netherlands and Germany.
Stir-fried asparagus with parmesan500g new season asparagus; 25g salted butter; 2 tbsp water; 15g parmesan cheeseOver a medium heat, melt the butter in a sauté pan with a tight-fitting lid. Wash the asparagus and trim any tough 'woody' ends. Cut into pieces about 4cm long and stir-fry in the pan for two minutes. Add the water and cover to steam for a further two minutes. Turn out into a serving plate and dust with a little finely grated parmesan. Enjoy immediately.
The full article contains 235 words and appears in Scotland On Sunday newspaper.
