Eating with the Seasons: Asparagus


Asparagus are one of my favourite vegetables. While in Croatia, we gorged on wild asparagus, darker in colour and thinner than the cultivated cousin, and with a more intense flavour. Here in Britain, I’m enjoying the afore-mentioned cultivated asparagus. British asparagus are usually in season from May till June, but this year, they’re appearing earlier in shops and markets. I urge you to seize the opportunity while they’re here and enjoy them! Due to lack of camera and time (this is an old photo), I’m re-posting some asparagus info and recipe as an entry for the Eating with the Seasons: April. The round-up is coming shortly.


About asparagus

Native to Eastern Mediterranean, from where it spread around the world, asparagus plant is very thorny, with tiny, needle-like leaves. The edible part of the plant are it’s shoots.

According to Wikipedia, asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. Interestingly, there is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III.

For more information, visit Wikipedia and WHFoods pages on asparagus.

Storage and preparation

Asparagus is very perishable, so try not to keep it for too long. To prepare the shoots of wild asparagus, gently bend the shoot and then break it where it’s hard, and unbending. This part is very woody, and difficult to eat, but can be used to make asparagus stock.

How to cook asparagus

Asparagus cooks very quickly, in a few minutes really. It’s very versatile and can be steamed, boiled, stir-fried or fried or grilled until tender. Regular asparagus can even be grilled. I like it slightly al dente!


And here are the recipes. The first two are everyday, home-style Croatian recipes, while the third one is my own creation. Enjoy!






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WHB & Updates

Hello everyone! Long time no see? Yeap, it’s been a while. As you know, I’ve been away. I went to Croatia for two weeks, to visit my family and friends, and had wonderful time.

Unfortunately, I have no photos, as sadly my camera died completely just before we left. So, I am cameraless and sad now… On the lookout for a new one.

But, blogging shall resume. Even without photos. I’ll try to think of something. Meanwhile, I have some event hosting to do. Round-up for Eating with the seasons: April is on its way, and this week I’m also hosting Weekend Herb Blogging! Started by Kalyn, and now run by Haalo, this is the first blogging event I ever took part in, so I’m very excited to be hosting it again. Many thanks to Haalo for giving me this opportunity!

So, please send me your entries featuring your favourite herbs, plants, veggies, or flowers of the week by:

3 pm Sunday – Utah Time
10 pm Sunday – London Time
9 am Monday – Melbourne (Aus) Time
You can use this
converter to find out the corresponding time in your location.

My e-mail address is: maninas DOT wordpress AT yahoo DOT co DOT uk.

To send me your entry, please include the following in your email:

  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • Your Location
  • Attach a photo (please check here for specific host requirements)


Here’s where you can find the rules if you’d like to take part, and here’s where you can find out who’s hosting the next WHB.

I look forward to receiving your entries! :D


Off to the sea!

I’m off to Dalmatia tomorrow! Can’t wait!

See you all when I get back.


Brnistra ~ Ginestra

Ginestra (Photo taken in the Channel Islands)

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