Most of us associate green as the colour of asparagus, but it also can be white or purple and grow in a variety of different sizes.
White asparagus is actually green asparagus that has been grown in the absence of sunlight and because they contain no chlorophyll, they have less nutritional value.
Purple asparagus is almost fibrous free and are best enjoyed raw. They cook quickly and have a fruity flavour.
Asparagus is low in saturated fats, low in cholesterol and high in fiber, folic acid, potassium, and an assortment of vitamins.
It is a low glycemic vegetable meaning diabetics can consume it without severe impact on the blood glucose level.
Parboil asparagus for one to two minutes and freeze for up to eight months.
How to
Cook asparagusAsparagus is best when bought in season as they lose flavour and crispness within days after being harvested.
If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.
Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.
Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.
They should be firm, not floppy, and a bright green.