Ingredient
Asparagus
A short spring season and a fast decline after cutting — asparagus starts converting its sugars the moment it leaves the ground, which is why the difference between a farm-shop bundle and an air-freighted one is so stark.
- Sourcing
- Buy in season and locally where you can. Thickness is not a quality grade — thick spears are not woodier, they simply want peeling at the base.
- Varieties
- Green, White, Purple, Sprue (thin)
- Quality cues
- Tight, closed tips and squeaky, firm stalks. Splayed or damp tips and dry, split cut-ends mean it has been sitting.
- Substitutions
- Tenderstem broccoli, Green beans
- Storage
- Trim the ends and stand the bundle upright in a centimetre of water in the fridge, like cut flowers.
- Shelf life
- 3-4 days refrigerated, best the day you buy it
Nutrition
Per 100 g
- Calories
- 20 kcal
- Protein
- 2.2 g
- Fat
- 0.1 g
- Carbs
- 3.9 g
- Fibre
- 2.1 g
- Sugars
- 1.9 g
- Sodium
- 2 mg
From USDA FoodData Central (#168389). Raw, edible portion.