A round of grass

Green and purple asparagus is grown throughout many parts of Suffolk and Norfolk and sold all over the region to farm shops, delis, green grocers and at farmers markets. Traditionally the first available fresh vegetable of the English season, asparagus is eagerly awaited. From the end of April/early May it starts to appear.

Asparagus, a perennial member of the lily family, originated in the eastern Mediterranean region more than 2000 years ago. The name asparagus comes from the Greek language, meaning sprout or shoot. Greeks and Romans prized asparagus for its unique flavour, texture and alleged medicinal qualities.Traditionally eaten with the fingers, asparagus is a seductive eating experience! Asparagus is also a very healthy choice – loaded with folic acid, vitamins A and C,  and dietary fibre as well as rutin and iron, great boosters for the immune system and in preventing anaemia. Additionally, asparagus can make you feel good by boosting your sex drive, assisting in weight loss and detox, and is also great for nails, skin and hair.

Claimed to ‘stir up lust in man and woman’ by herbalist Nicholas Culpepper in the 1600s, the debate has raged ever since over whether any foods actually contain aphrodisiac qualities or not. It is low in calories with less than four kcal per average spear, which as part of a balanced diet can help weight loss (and served without those tasty but tempting high calorie sauces). Asparagus is also very low in cholesterol, has no fat and very little sodium so can help to maintain heart function and blood pressure levels. There is no end to its health benefits....and its abundantly grown on our doorstep with acres of the spears appearing across the region from the beginning of May.

Many farm shops either harvest their own or source it freshly picked nearby and tied in iconic rounds straight from the farm. The light sandy East Anglian soils and temperate climate are perfect for the asparagus beds which are rotated, each bed taking 3 years to establish and then giving many years of cropping. England produces arguably the tastiest asparagus in the world, but only lasts about 8 weeks between April and June.

Because of the cooler climate in England, the asparagus spear takes longer to grow and therefore the flavour is enhanced. The growing of asparagus is a labour of love and patience. From the rich manuring of the initial trenches to the daily hand cutting of the crop in season, attention to detail is richly rewarded. The cutting season usually ends on June 20th but this year it is reputedly two weeks later than normal. To cook the tips simply steam lightly until just cooked .... the actual spears are so full of goodness.

For some more excellent recipes visit the Carter Farms website.

For the nearest farm shops or stockist to you, visit our website, click on where to shop and enter your post code. Or check out the farmers market page to find the nearest one to you and talk to the producers there about how they grow their asparagus.

Julie West is Tastes of Anglia’s Chief Executive, the region’s food promotion group.
T: 01473 785883