Asparagus is known for its detoxifying effects particularly on the kidneys and liver, is an excellent source of vitamin K, the B vitamin folate, vitamin C, vitamin A. Asparagus is a very good source of numerous B vitamins - including vitamin B1, B2, B3 and B6 - as well as dietary fibre, manganese, copper, phosphorus, potassium and protein.
To cook it:
- Boiled (for 3-5 minutes) or steamed (4-5 minutes, depending on size) then served with Hollandaise sauce or hot melted butter or chopped and baked in a quiche or combined with peas, podded broad beans, young spinach leaves and basil for pasta primavera.
- Sprinkled with sea salt, brushed with oil and roasted (for 15 minutes) or grilled (5 minutes), then served with Parmesan shavings and a spritz of lemon juice.