This edible member of the lily family with its crisp stalks and closed, tender tips is considered a luxury vegetable throughout the world. Stalks may range from slender and green to thick, white and fleshy. Violet asparagus is favoured in Italy. Asparagus is delicious served hot, warm or cold. It may be served as an accompaniment, a first course, with salads, or combined with ingredients such as ham, cheese and eggs in main courses. When served as a separate course, it is best eaten with the fingers. When buying fresh asparagus look for firm, straight stalks with tightly closed, well-formed tips. Allow 6–8 spears per person when serving as a separate course.
Tinned asparagus is one of the most versatile and popular of tinned vegetables. It is used to make salads, sandwiches or a lovely mousse, and may be used in any of the ways suggested for hot, boiled asparagus.
Basic preparation: Wash gently in cold, running water. Break off the bottom of the stalks where they will snap easily. If stalks seem woody or scaly, peel them thinly with a vegetable peeler or sharp knife.
To store: To keep fresh for longer stand the bunch in 2.5 cm water and store in the fridge. Change the water frequently.