Asparagus has a tender, yet snappy crunch and a buttery, sweet flavour with a hint of earthy bitterness. It’s a unique, luxurious and versatile spring vegetable. It can be boiled or blanched for a more subtle flavour or slowly sautéed or roasted (in butter is divine) for a more complex flavour. It can also be grilled, steamed, added to soup, baked in frittata or added to a stir fry. Once cooked, add it to pasta dishes, rice salads and green salads. Despite common belief, thick or thin stalks are not the key to delicious asparagus, but how recently it was harvested. To prepare fresh asparagus, bend the stalk until it snaps; everything from the middle up will be the most tender and can be eaten raw or lightly cooked. To reduce waste, simply peel the thicker section to remove the fibrous stem and reduce bitterness.