Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, asparagus lemon pasta jamie oliver and Parmesan. Asparagus is best when grown and picked fresh.

Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly. Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you’re using whole spears, then make sure the buds are tightly furled. The less time it takes to get asparagus from the field to the plate, the better it will taste because the sugars in the plant start to turn to starch once it’s picked.

British-grown asparagus takes about 24 hours to get from plant to supermarket shelf, but it’s worth checking the sell-by dates and visiting PYO farms for the freshest specimens you can find. Asparagus from outside the UK will spend longer in transport. Despite what you may have read or heard, it’s not necessary to buy an asparagus steamer, nor to bind the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water.

Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Fresh, tender asparagus can be served raw: use a vegetable peeler to cut thin shavings into a salad and dressing it with a lemon vinaigrette, or serve it whole with aioli for dipping. White asparagus is particularly good raw. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. When you purchase through links on our site, we may earn an affiliate commission. In ancient times, asparagus was renowned as an aphrodisiac, and maybe for good reason. This succulent, savory vegetable contains a stimulating blend of nutrients that help boost energy, cleanse the urinary tract and neutralize excess ammonia, which can cause fatigue and sexual disinterest. Asparagus is high in anti-inflammatory nutrients,” said San Diego-based nutritionist Laura Flores. It also “provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese and selenium.