Asparagus contains more folic acid than any other vegetable and is also a source of fibre, potassium and vitamins A and C.
Fresh asparagus is utterly delicious simply boiled in salted water until tender, before being drizzled with some melted butter and sprinkled with sea salt, or with a dollop of hollandaise sauce.
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BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO
A spring recipe from our chefs at Daylesford Cookery School that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
Quick to make, it is a must for a springtime brunch or as an easy lunch or supper.
A quintessentially English ingredient, the season for asparagus is all too brief. To make the most of it we asked our Cookery School team to share three of their favourite asparagus recipes.