Nutritional breakdown per 100g
Protein2.2g
Fat0.1g
Saturated fat0g
Carbohydrate3.9g
  of which sugars1.9g
  starch2g
Energy 
22kcal
92kJ
Na2.2mg
Ca24.2mg
Fe2.2mg
Vitamin A600µg
Vitamin C5.8mg
Vitamin E1.1mg
Vitamin B60.1mg
Vitamin B120µg

Aspargus

A succulent spring vegetable best served as fresh as possible. Quite difficult to establish initially but when established it is reliable and the same plants will reliably produce asparagus year after year.

Asparagus is a seasonal item. A lot of us have grown used to supermarkets providing any food we want at any time of the year from anywhere on the planet. Asparagus is a vegetable that absolutely depends on being fresh, ideally being eaten within a few hours of being picked and that means local produce, no supermarkets and restricting your asparagus consumption to those few weeks when it's at its best in May and early June. The starches and sugars in asparagus that make it such a good vegetable break down rapidly after being picked so that by tomorrow, today's asparagus will be woody and less flavoursome. Vegatables such as peas and beans can be frozen to stop the process which is why frozen peas are an excellent standby vegetable but freezing destroys the fragile texture of asparagus. All of which means that if you don't think you like asparagus there's a chance it wasn't fresh and local.

Technically asparagus is a lily and while most of the varieties that we used to are grown as a vegetable there are some ornamental varieties. Being so good fresh it's best grown yourself if possible but it is quite difficult to establish initially. Asparagus crowns from which the plants are grown are prone to rot in wet conditions but need to be planted quite well below ground level which means that a lot of groundwork is needed to prepare an asparagus bed but, once established they are reliable croppers.