In the garden

The subtle, earthy taste of asparagus is best enjoyed from a spring harvest. They thrive in a raised bed or fertile, organic soil that is well drained. Fresh green stalks shoot up from the crown of the plant and can be harvested after two years. The spears are cut with a sharp knife 1in (2.5cm) below the soil line, with care taken to avoid damaging nearby shoots. Once the fern-like leaves appear, the nutritious vegetable will be too tough to eat, so cutting prior to this ensures a delicious crop. They can be stored for up to a week, but should be eaten when the shoots are still tender. They work well in a green salad or a creamy potato soup.