Asparagus is a typical spring vegetable and one of my favourites. It’s native to most of Europe, northern and western Africa.

In Germany white asparagus is often boiled or steamed and served with hollandaise sauce or melted butter. Green asparagus is eaten worldwide. Due to its short growing season asparagus is a highlight in the food calendar of many countries. Imported varieties are available all year-round, but can’t of course measure up to the freshness of home-grown asparagus.

When using white asparagus you will have to peel most of the stem except the tip and snap off the woody ends. Of green asparagus you only have to lightly peel the bottom third of the stem. Cook it till it is tender, the cooking times varies according to the thickness of the stem and white asparagus normally takes a little longer than green asparagus. Fresh, tender asparagus can even be served raw cut in thin shavings with a lemon vinaigrette.
You can keep asparagus in the fridge for a few days when wrapping it in a wet tea towel.

Did you know that the earliest records of asparagus cultivation date back to ancient Greece about 2,500 years ago. It was recommended as a cure for toothaches and was also highly prized by the Romans.

In England it has been grown since the 16th century. And especially green asparagus is a good source of vitamin C.

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