Is there anything more beautiful than steamed asparagus laying gloriously naked on the plate and modestly covered with butter. It may be draped with crisp bacon or covered with a cooling mayonnaise but most of my asparagus is nibbled “au nature” with Lottie, touching my palate without ever touching my plate.

Medicinal virtue Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, and it is pictured on an Egyptian frieze dating to 3000 BC.

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6 calcium, magnesium and zinc, and a very good source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Wickidpedia Wikipedia tells a good story on Asparagus.. It tells us that nutrition studies have shown asparagus its stalks are high in antioxidants. It can reduce heart disease, valuable for pregnant women, and reduces the loss of calcium from the body. It is a good source of vitamin C for the body's connective tissues.

"Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fibre content makes it a laxative, too."

Positively Perfect It sounds so virtuous and so much like a growing biology lesson that it should taste foul than the vapours of Hell. But it tastes fabulous tender to the tongue, luscious to the lips and positively perfect on the plate. What’s more I have four rows of asparagus and I have just planted two more. Eat your heart out supermarkets, as I will accept any decent offers for my delights.

Tarty offers If you are not tempted by simplicity then try the following Asparagus and Cheese tart.

It is a dish that is highly recommended by the BBC with a full recipe of how to make both the pastry (which you can cheat and buy) and the filling that requires: • 5 eggs • 175ml milk • 100g cheddar (such as Montgomery), or other hard cheese, grated • 300g asparagus , trimmed and cut in half lengthways The recipe on a Asparagus and Cheese Tart.. comes recommended and is relatively simple. You can improvise and add your own added extras (e.g. sweet corn) or lace it with smoked salmon for an exclusive taste that would cost a small fortune in a restaurant.

Suck it and see, test it and try it, nibble and sup it but don’t ignore such a sight for sore eyes and such a temptation on your taste buds.********

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