Looking back to days gone by, it seems the time of year was defined by the foods we enjoyed. As spring slipped into summer, we feasted on strawberries. Blackberries heralded the imminent arrival of autumn. Brussels sprouts meant Christmas was coming. Now, virtually every food is available all the year round. This is largely due to the huge import market and it can be difficult to recall when British crops are at their glorious best. But it’s definitely worth finding out, because there is a world of difference between an apple grown in the Antipodes and one freshly picked from an English orchard.
Take asparagus. All too often, the spears on offer in our shops are imported from places like Peru and are bigger on carbon footprint than they are on flavour.
British asparagus is hailed by chefs as the best in the world. Our climate allows the stems to develop slowly, producing a full, sweet flavour and a fine, tender texture.
The traditional start of the English asparagus season is St George’s Day on April 23. The arrival of outdoor grown asparagus does depend on individual shops and of course the great British weather, but it's well worth any waiting involved.
Asparagus cooking tips
Fresh, home-grown asparagus is best served simply – present it warm, drizzled with melted butter, a squeeze of lemon juice and some chopped fresh herbs such as tarragon or mint, or bake in a parcel with fish. If you’re cooking alfresco, coat the spears in a little oil then grill on the barbecue for a couple of minutes on either side before adding to a mixed salad and drizzling with a light dressing. The flavour goes well with cheese so you might like to top with a crumbling of goat’s cheese or a grating of parmesan.
As well as tasting great, asparagus is just bursting with goodness and is a rich source of dietary fibre.
Nutritionist and food writer Fiona Hunter is a huge fan of British asparagus and has used it as the basis of a low GI diet plan. “Like all vegetables, it’s very low in calories, making it a great choice for anyone watching their weight,” she says, adding, “Because it also acts a mild diuretic, it helps to prevent fluid retention.”
Fiona continues, “For anyone who simply wants to eat more healthily, asparagus also has a lot to offer. As well as important vitamins and minerals like folic acid and vitamin C, it contains a special type of fibre which encourages the growth of friendly bacteria - these help to keep the digestive and immune system healthy.”
We’re lucky in Surrey to be able to pick our own asparagus and it’s grown at several local farms including Garsons Farm at Esher, Crockford Bridge at Weybridge and Secretts at Milford. Do ring to check before setting out.
Tags: asparagus
pick your own asparagus
