How To Cook Asparagus

Asparagus is at its best immediately after harvesting, but it can be stored with little loss of flavour for up to about 5 days provided that you put it straight in the fridge after cutting, preferably with the stems placed in water or wrapped in a damp kitchen towel.

It also freezes well for up to 3-4 months. It can be frozen very successfully unblanched or if preferred, blanched for betweeen 2 and 4 minutes depending on thickness. Don't freeze it for eating on its own but use it to incorporate in other dishes.

Asparagus With Butter

Allow 6-8oz of Asparagus per person
Wash the asparagus,trim off any woody parts at the botttom and peal remaining white stem. Either tie the spears together and stand upright in a tall saucepan and steam in a small amount of salted boilling water for 10-15 minutes. The asparagus is ready when the sharp point of the knife can pierce the base of the spear with no resistance.
Serve hot with melted butter, salt, pepper, and if liked a squeeze of lemon juice.

Asparagus Souffle

serves 4
1lb cooked asparagus.
3/4 pint thick white sauce.
4 eggs, seperated.
Pinch of baking powder.
Salt and pepper.

Beat the egg yolks one at a time into the cool white sauce. Cut off any woody stems and trim the remainder into 1 inch pieces and fold into the sauce. Whisk the egg whites with the baking powder until stiff and then fold gently into the sauce. Spoon into a buttered souffle dish, set in a pan of hot water and bake in the oven for 35-40 mins at 180C (350F, mark4) until well risen and golden.
Serve straight away with melteed butter or a Hollandaise sauce.
Alternatively you can use half the amount of asparagus and replace the other half with peeled chopped prawns or diced cooked chicken.