In season: British asparagus

British asparagus: it’s worth the wait

Asparagus spears grow from roots, known as crowns, but the spears cannot be harvested until two or three years after the crowns have been planted. This is so the root system can build up enough strength to support the harvests. During this time farmers just have to feed, water and weed their plants. Once they're established, they produce about 10 spears a year for about 20 years.

Asparagus are one of the fastest growing vegetables in our climate. They can grow 5-10cm per day (2-4 inches) over one 24-hour period. This means each plant has to be harvested every one to two days. If you leave them a day longer, they start to turn woody, tough and bitter. Once harvested, they get whizzed to our warehouses and then zoomed to your kitchen table. This speedy journey – often as short as 48 hours – preserves more of the spears' natural sweetness and crisp texture.

How to cook your asparagus

Though sometimes described as 'grassy', it's probably more accurate to say that asparagus’s delicate, fresh flavour is unique. When cooking, you don't want to overdo it, the basic rule is 'less is more'. Boiling for just 3–5 minutes or roasting for 8–10 will make sure you don't lose that lovely crunchy bite.

Asparagus is very versatile. Add it to pies, tarts and quiches, it also works well in pasta and salads and it’s a trusty side too. You can't go wrong with the classic combo of steamed asparagus with salted butter. Jazz it up a little with some parmesan shavings (or veggie hard cheese) and lemon juice.

To get your tastebuds really hopping, visit the asparagus section of our recipes section. You'll find more than 50 recipes, including Tom Kerridge's superb parma ham wrapped asparagus with dippy eggs and soldiers. What a way to start the day.

Did you know?

• Asparagus has been eaten since classical times, at least. It is mentioned by Roman historian Suetonius, who said that the first emperor, Augustus, coined the term 'faster than cooking asparagus' for something that happens really quickly.
• Tomato plants repel the asparagus beetle, so they’re often planted together by gardeners who practise companion planting.
• There are a number of places that call themselves the 'asparagus capital of the world', including the Vale of Evesham in Worcestershire, which hosts the British Asparagus Festival, Schwetzingen in Germany, and Oceana County in Michigan.