Asparagus insights: Make the most of a short-lived season

Asparagus comes in many varieties. In shops, you'll most often find green and white asparagus, but occasionally you might come across purple ones. However, it is the green variety that holds the most popularity and most frequently graces our plates.

Proper storage of asparagus is crucial to keeping them firm and crisp for longer. A jar is useful here. Pour some water into it and stand the asparagus upright, like a bouquet of vegetable flowers. An alternative to the jar is a damp paper towel.

Trim the ends of young asparagus. However, if you encounter older specimens, you can simply snap them off. Sometimes, particularly with white asparagus, you will need to peel them additionally. It's important to snap the woody ends with care - it’s a shame to discard what is edible. You can utilise the woody ends in the kitchen by adding them to vegetable broth.

One of the prevailing myths is that unpeeled asparagus will be bitter. This is a misconception because peeling does not affect the taste; it only helps to eliminate potential stringiness.

The best way to cook asparagus is in a tall pot so that their tips are not submerged in water. The rising steam will soften the delicate tips without risking overcooking. However, if you don't have such a pot, there's nothing stopping you from cooking asparagus fully submerged in water. Just be careful not to overcook them. There's no need to add sugar to the water - proper cooking and seasoning afterwards will sufficiently bring out the flavour of the vegetables.

To maintain the green colour of cooked asparagus, they should be blanched. After cooking, transfer them immediately to icy water. If you wish to freeze them, do so right after blanching.

Cooking is not the only way to prepare asparagus. They taste wonderful baked with cherry tomatoes and mozzarella. You can bake them in the oven or place them on an aluminium tray and grill them. It’s a delightful recipe for May barbecues.

Ingredients:

• half a bunch of asparagus,
• 1 teaspoon of butter,
• 120 grams (4 oz) of cherry tomatoes,
• 1 tablespoon of olive oil,
• salt and pepper to taste,
• 2 eggs,
• 2 tablespoons of grated mozzarella.

Preparation method:

Step 1. Grease an ovenproof dish with butter and place the asparagus, with the woody ends removed, into it.

Step 2. Add the sliced cherry tomatoes and season with salt and pepper. Drizzle with olive oil, add the eggs, and sprinkle with grated cheese. Place in an oven preheated to 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes.

Step 3. Serve the asparagus with eggs and cherry tomatoes warm. Enjoy!