When choosing British asparagus look for firm, green spears with tight, crisp tips.
As asparagus is grown in sandy soil always wash well to remove any grit before cooking.
According to Jamie Oliver, one of the best ways to work out the point where the spear becomes woody is to hold the stem and tip in each hand, flex it and the spear will break at a natural point.Keep the woody bits for throwing into the stockpot for soups, sauces and risotto.
Do not overcook asparagus – you should feel a little resistance when you test the spear with a knife.
Allow 8-10 medium-size spears per person for a starter or 4–6 as a main course accompaniment.
