Asparagus (Asperges)

Asparagus Varieties and How they Grow

Asparagus grows in the earth and can grow as much as 15 centimetres in a day.

There are 3 main varieties today: Green, White, and Purple:

• White (blanche) are more popular in Europe. They are harvested as soon as they push out of the earth with slightly less flavour as a result. Argenteuil is the most famous in France and they're mainly cultivated in Alsace.
• Purple (violette) are harvested after they push up a few centimetres from the earth (grown in Aquitaine, Charentes & the Loire). They're much bigger than white, are juicy, and have tons of flavour.
• Green (verte) are picked after about 15 centimetres out of the ground (grown mainly in the Rhone and Loire) and have the most flavour.

How to Choose the Freshest

How to tell if your asparagus is best and at its freshest? The spears should have firm heads - not wet, not dry, not wilted.

How to Keep it Fresh in the Fridge

Enjoy them fresh on the day or store in the fridge for up to 4 days (ideally 2) at the bottom of the fridge in the vegetable drawer. Wrap the bundle in a humid kitchen towel, heads upwards.

Health Benefits - Why Does my Urine Smell After Eating Asparagus?

According to Aprifel, asparagus is high in Vitamin B9 (folate) and a good source of fibre. What's more it's an antioxidant and a good source of beta carotene.

However, are you bothered about asparagus after eating it when going to the loo? It was taboo for too long in our family but finally when we spoke out we realised we're not the only ones! Urine often smells after eating them and is a secret side-effect that affects many of us (luckily not all!). Some don't even smell it.

When some of us digest, the asparagusic acid releases sulphur compounds. Hence the smell - it's totally natural and nothing to worry about.  We look at it as just a spring clean to the system!

How to Prepare Asparagus

What's the Healthiest Way to Eat Asparagus?

Asparagus can be enjoyed raw - shave it thinly into a green salad or pair with a warm goat's cheese salad for a fresh twist.

To preserve vitamins and fibre, cook asparagus in its own moisture. French food scientist, Raphaël Haumont advises against the classic Escoffier method of boiling in a large pot of salted water, which often leads to overcooking and nutrient loss.

Instead, sauté raw spears in a little butter or olive oil, cover, and steam gently for 4-8 minutes, depending on thickness. Add a splash of water if needed, especially for thicker white asparagus.

So, is it better to sauté or roast asparagus? Both sautéing and roasting are equally good ways to cook it. Cooking time should be short, in order to keep both its flavour and healthy source of fibre, vitamins (A, B9, C and K).

Roasting asparagus is a healthy way to cook this vegetable, as it requires minimal added fat and preserves its nutrients - as long as it's not overcooked and not cooked in too much olive oil (no more than 2 tablespoons). If cooked too long, asparagus loses its flavour, its colour, firmness and lowers its nutritional benefits.

A Little History of Asperges

The Egyptians, Greeks and Romans already cultivated asparagus around the Mediterranean, and it has been documented in the oldest of cookbooks as a delicacy - even an aphrodisiac.

However, according to the gardeners at the King's Vegetable garden in Versailles from our regular visits there, it wasn't until Louis XIV that it became popular in France in the 17th century. 

The King adored this most luxurious vegetable. His botanist, La Quintinie grew them at the Potager du Roi in Versailles (the King's Vegetable or Kitchen garden) as of December under shelter. Asparagus then made its way to America in the 19th century.

Baked or Roasted Asparagus at 400°F

Baking or oven-roasting is the easiest and quickest way and one of the best ways to enjoy asparagus.

Get my easy recipe for oven-roasted asparagus - with all my tips (pun groan!).

How to Pan-Fry (Sautée)

The healthiest way to cook asparagus is to conserve their vitamins and flavour as much as possible. Sauté them with a little oil/butter and a tablespoon of water and cover. Leave to cook for 4-8 minutes, depending on asparagus size (wild is quicker).

Season to taste and serve immediately, adding some chopped fresh parsley for extra vitamins.

What to do with Wild Asparagus (Asperge Sauvage)?

Wild Asparagus, properly known as ornithogalum pyrencaicum (asperge des bois), is delicious served cold, tossed in salads and hot as a side to roast chicken, for example or to decorate tarts and pies.

Its taste is more a cross between asparagus, French green beans and peas. They only need brief cooking as the spears are so thin. As above, it's best to sauté wild asparagus in a little butter or olive oil in a frying pan. Cook and cover for up to 2 minutes maximum.

What Goes Best with it?

All kinds of asparagus are delicious served with the classics below. They don't go well, however, with vinaigrettes and, as a result, make this difficult to pair with white wines.

So avoid vinaigrette and serve the following with a white Burgundy wine, good Chardonnay or Chenin, for example. Best serve asparagus with:

• White sauces such as Mayonnaise, Hollandaise, Béarnaise or Beurre Blanc. Also delicious with this parmesan sauce.
• Ideal on its own, sautéed in a little butter and with a little grated fresh Parmesan (Reggiano is best) or oven roasted, served with salmon, chicken and fish.
• Toss into spaghetti, like in this nettle pesto and in a creamy lemon sauce.
• With eggs: great added to scrambled eggs or omelettes - especially this Corsican mint omelette - and dip spears into a runny boiled egg. Divine!

How do the French Eat Asparagus? Easy Recipes

Discover how the French enjoy asparagus with a few of our favourite recipes.

Asparagus Puff Pastry Tart - Quick and easy using ready-made puff pastry. Just top with a parmesan and lemon cream and add halved fresh asparagus spears which roast directly in the oven.

Make a savoury clafoutis! Asparagus Clafoutis with Parmesan Sauce perhaps sounds unusual as a baked savoury custard. But try it with this silky, creamy sauce for a light lunch or starter/appetizer. It's a deliciously different way of serving it.

This white asparagus clafoutis recipe is the lighter version without the sauce but with a hint of lemon.

Cook 3-4 spears in simmering water for about 5 minutes, add cold water, drain and dry. Then add to this deliciously simple green salad.