Asparagus

A member of the lily family, these delicately flavoured shoots are best eaten in spring, just after harvesting, when they will be in peak condition. Asparagus is traditionally boiled or steamed, then served as an accompaniment, or cooled and used in salads or other dishes. Serve asparagus with melted butter and parmesan, or add to risottos, quiches, stir-fries or salads. When buying asparagus, choose firm, bright-green spears with tight tips. Check the cut ends are not split or dried out. Asparagus does not keep for long and ideally should be cooked on the day of purchase.