Asparagus

I prefer asparagus with thick stalks because of the fleshy texture and fullness of flavour. The easiest way to remove the coarse base of the stalk is to break it off. Hold the end of the stalk in one hand and the remainder in the other hand then bend the stalk - it will break at the point where it is tender. Neatly trim the broken end and, if the asparagus is thick, peel the coarse part of the stalk.

Cooks are divided in their preference for the plain cooking of this full-flavoured vegetable. Some insist that the asparagus heads should be steamed while their thicker stalks need boiling, but I find that Australian asparagus cooks beautifully in a suitably shaped steamer. If you have a rectangular steamer/poacher or one of the stackable bamboo steamers, the results will be excellent. Timing will depend on the thickness and age of the asparagus, so check after 3 or 4 minutes; it is important not to overcook asparagus or the heads may fall off.