Asparagus
Asparagus: a versatile vegetable that adds freshness, colour and texture to both raw and cooked dishes.
What it offers and why to use it
Asparagus: a versatile vegetable that adds freshness, colour and texture to both raw and cooked dishes. Wash, dry and remove the inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, grilled, sautéed, steamed or boiled.
Vegetable profile that changes with ripening and becomes sweeter and more concentrated when roasted or sautéed.
From shopping to cooking
Choose
When buying asparagus, look for firm pieces, a uniform colour, healthy skin and no blemishes, deep wrinkles, mould or waterlogged areas.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well, covered, and consume within a few days.
Prepare
Wash, dry, and remove any inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, grilled, stir-fried, steamed, or boiled.
How to make the most of it
Good pairings
Combine with olive oil, garlic, onion, tomato, cheese, egg, cereals, legumes and fresh herbs.
How to substitute it
Tenderstem broccoli or fine green beans can provide a similar bite; adjust the cooking time to keep them crisp.
Recipes with asparagus
Salmon in lemon sauce with green asparagus
Pescatarian
Courgette and asparagus soup
VegetarianIs any information missing? You can report a nutrition or practical correction.
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