The very short asparagus season is in full swing at the moment. This delicious vegetable (or is it a herb?) has a very short season of between 6 and 8 weeks. It is normally available in the UK from the beginning of May, but this year the season was a couple of weeks early due to the warm and dry weather we had in March/April.
Asparagus is best cooked fresh, and the quicker the cooking the better – my preferred method is to coat it in a little olive oil and sea salt, then put it on a hot BBQ grill for a couple of minutes on each side – you want it to be still firm in texture.
If asparagus is left for any time after being picked, the sugars in the stem turn to starch from the cut end. This results in ‘stringy’ asparagus, so before you cook the asparagus it is best to snap the cut end off – it will only snap where there is still sugar in the stem. Don’t throw away the ‘rubbery’ ends that snapped off, save them up to make a delicious soup:
Cream of Asparagus Soup