What's so good about it?
Asparagus is a low-calorie source of vitamin C, folate, potassium, and antioxidants.
How to choose
Choose firm, springy, fresh-looking stems. Avoid ones that look wrinkly and dry. The tips should be tight clusters, and never be discoloured or slimy.
Lightly steam fresh asparagus spears, then wrap them up in slices of Parma ham to use as posh ‘soldiers' for a weekend brunch with soft-boiled eggs.
Wash the stems in cold water and trim at the woody end.
Asparagus has the best flavour when eaten as fresh as possible, but you can store it in a plastic bag in the fridge for up
to four days.