A Brief History of Asparagus

Asparagus has been prized for over 2,000 years. Ancient Egyptians offered it as a gift to the gods, the Romans were so obsessed they created a dedicated fleet of ships — the Asparagus Fleet — to fetch it, and Emperor Augustus coined the phrase "velocius quam asparagi coquantur" (faster than you can cook asparagus) to mean "in a flash." It spread across Europe during the Renaissance and has been a springtime staple in British kitchens ever since.

The Three Varieties

Green asparagus is the most common in the UK — grassy, slightly sweet, and versatile. White asparagus is grown underground, away from sunlight, giving it a milder, more delicate flavour with a slight bitterness; it's hugely popular in France and Germany. Purple asparagus is sweeter and more tender than green, with a striking colour that sadly fades when cooked.

British Asparagus Season

In the UK, asparagus season runs from late April to the summer solstice (around 21 June). Although with new varieties and growing techniques we are seeing out door asparagus available from early April — a precious window of just 8 to 10 weeks. British-grown asparagus, is considered some of the finest in the world. The season is so celebrated that the town of Evesham holds an annual Asparagus Festival. Outside of season, asparagus is imported — but nothing quite beats the freshness of home-grown spears.

Nutritional Powerhouse

Don't let its elegant appearance fool you — asparagus is seriously good for you:

• Folate (Vitamin B9): Essential for cell growth and particularly important during pregnancy.
• Vitamin K: Supports bone health and blood clotting.
• Vitamin C & E: Powerful antioxidants that support immune function.
• Fibre: Feeds beneficial gut bacteria and supports digestive health.
• Asparagine: A natural diuretic amino acid — which leads us to the next section…

The Elephant in the Room: Why Does Asparagus Make Your Wee Smell?

Ah yes, the question everyone thinks but few dare ask. When you digest asparagus, it breaks down into sulphur-containing compounds — most notably asparagusic acid — which are excreted in urine, producing that distinctive smell. The fascinating twist? Not everyone can smell it. Studies suggest around 40% of people lack the specific gene variant needed to detect the odour. So if you've never noticed it, you may simply be in the lucky (or unlucky?) minority. 

How to Choose the Best Asparagus

Look for firm, straight spears with tightly closed, compact tips. The cut ends should look fresh and moist, not dried out or woody. Thickness is a matter of preference — thinner spears are more tender, thicker ones have a meatier bite.

How to Store It

Treat asparagus like cut flowers. Trim the ends and stand the spears upright in a glass or jar with an inch of cold water, then loosely cover with a plastic bag and refrigerate. This keeps them fresh for up to 4 days. Alternatively, wrap the ends in a damp cloth and store in the fridge.

How to Prep It

Snap off the woody ends — simply bend each spear near the base and it will naturally break at the right point. For thicker spears, you can peel the lower third with a vegetable peeler for a more tender result.

Cooking Methods

Steaming — The gentlest method, preserving colour and nutrients. Steam for 3–5 minutes until just tender.

Roasting — Toss with olive oil, salt, and pepper and roast at 200°C for 10–15 minutes. The tips caramelise beautifully.

Grilling or griddle pan — Gives lovely char marks and a smoky depth. Brush with oil and cook for 3–4 minutes, turning once.

Blanching — Drop into boiling salted water for 2–3 minutes, then plunge into ice water to stop cooking and preserve that vivid green.

Raw — Thinly shaved with a peeler, asparagus makes a wonderful addition to salads with lemon and Parmesan.

Classic Pairings

• Eggs — Soft-boiled, poached, or hollandaise. A match made in heaven.
• Parmesan & lemon — Simple, sharp, and perfect.
• Smoked salmon — A classic British springtime combination.
• Butter — Sometimes the simplest things are the best.
• Prosciutto or bacon — Wrap spears and grill for an easy starter.
• Pasta & risotto — Asparagus adds freshness and colour to creamy dishes.

Fun Facts

• Asparagus is a member of the lily family.
• A well-established asparagus plant can produce spears for up to 20 years.
• It's one of the few perennial vegetables — plant it once and it keeps giving.
• White asparagus is simply green asparagus grown in the dark (a process called etiolation).
• The world's largest asparagus producer is China, followed by Peru and Mexico.

A Simple Recipe to Get You Started: Asparagus with Soft-Boiled Eggs & Parmesan

Serves 2 | Ready in 15 minutes

Snap the woody ends from a bunch of asparagus and blanch in boiling salted water for 3 minutes. Meanwhile, soft-boil 2 eggs for 6 minutes, then peel. Arrange the asparagus on a plate, halve the eggs and place alongside, then shave over generous amounts of Parmesan. Drizzle with good olive oil, a squeeze of lemon, and a pinch of flaky sea salt. Done.

Simple. Seasonal. Stunning.