Asparagus ASAP!

I see many of our British neighbours are already lamenting their pitifully short asparagus season and making the most of it while they can. Now is the time for adding asparagus to omelletes, pasta dishes, risotto’s, salads and anything else you think might be a good companion, although I must admit I prefer to just simply blanch them for a few minutes and sprinkle them in olive oil before grilling them on the barbi. Then all that’s left to do is add a sprinkle of balsamic, fresh parmesan and ground black pepper, with perhaps a spattering of grated lemon rind and dig in with your fingers. While we're at it now seems as good a time as any to clear up a few asparagus myths. Asparagus is a member of the lily family, which also includes onions, leeks and garlic. The delectable stalks have been prized as an epicurean delight and for their medicinal properties for almost 2000 years. All asparagus comes from the same mother variety, it is where it is grown and the way it is grown that creates the variations of colour, flavour and texture. Green Asparagus is the one you see almost everywhere, grown in the open air and green in colour because of its exposure to the suns rays. White Asparagus will only stay white if the asparagus spear is protected from the sun. This means the growers must constantly cover the tip of the spear with soil to ensure constant darkness and justify the extra price tag. Here in Spain in the region around Granada, the white asparagus season lasts from February until June. Purple Asparagus is just white asparagus whose tips have been allowed to break thru the soil and be exposed ever so slightly to the sun light, developing a violet hue.