Asparagus is a good source of vitamin C and vitamin E.
Cut of the base where the stalk starts to become tender. Boil whole in a fry pan or tie together or microwave. For the chefs at home, you can also cook upright in a special asparagus pan. If serving cold after cooking, plunge in iced water to preserve the vigorous colour.
Fantastic hot with hollandaise sauce, or use in soups, quiches and Chinese stir-fries.
Keeps fresh for about 3 days. Store in the vegetable crisper or in a plastic bag with a paper towel inside in the fridge.
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