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Awesome asparagus!

Warner's Taste Club
Fresh, locally-grown asparagus contains a medicine cabinet full of healthy nutrients to give your mind and body a boost this season...
Warner's Taste Club - Awesome asparagus!

April marks the start of British asparagus season, a six-week period where people consume this semi-mythical vegetable with wild abandon. Throughout the ages, asparagus has been the stuff of legend – it has been praised for its aphrodisiacal quality and was consumed in ancient Greece, Egypt and Rome for centuries. Today, it is one of our most longed-for vegetables, with its short six-week season punctuated by two auspicious days – beginning on 23rd April, St George’s Day, and lasting until 21st June, Midsummer’s Night.

Luckily for us, the Vale of Evesham is one of the best asparagus-growing areas in the world and we will be doing everything we can to ensure we have supplies of the ‘green gras’ for our customers as usual this year.

As well as being a local delicacy, asparagus has a number of health benefits. It is one of the best veggie sources of folate, a B vitamin that could help keep your mood from dipping, and goodness knows we could all do with a bit more of that this month!

It is high in a number of vitamins and minerals, especially vitamin K, essential for bone health and blood clotting. It also contains folate, a nutrient that’s vital for pregnancy and many important processes in the body including cell growth and DNA formation.

It is a good source of antioxidants and has been found to contain blood pressure-lowering and anti-inflammatory substances such as potassium. Your gut may thank you for a high asparagus diet too, as each spear contains a good dose of gut-busting fibre.

Asparagus is a thankfully versatile vegetable to cook with which means it’s easy to incorporate it into your daily diet. Try some of the recipes below to bring a bit of joy and goodness to your table...

TRY OUT THESE ALTERNATIVE ASPARAGUS DISHES:

A spring dish:

If you thought risotto was a stodgy, carb-tastic winter meal, think again. A few small changes can lighten its load – use vegetable stock instead of chicken and keep the flavours light with the addition of peas, chopped asparagus, crumbled feta cheese and chopped basil.

Tart it up:

Those grassy green spears work beautifully in a quick and easy tart. Simply lay asparagus spears onto a sheet of shop-bought puff pastry that’s been spread with pesto. Throw in a few halved cherry tomatoes, slivers of spring onion and sliced courgette and bake in the oven until golden.

Recreate a classic:

We all know that asparagus with poached egg and Hollandaise is a classic, but let’s make it more fun! Choose a freshly-laid free range egg and boil until the yolk is like molten gold. BBQ a few asparagus spears and use them to dip into the egg instead of soldiers. You never know, the kids might just enjoy it too!