It’s that time of year again when British asparagus is appearing on the shelves.  It has a short growing season – about 8 weeks – but it is worth filling up on this seasonal veg while you can for the following reasons:

  • Asparagus contains inulin which helps to promote the growth of healthy bacteria in your gut making it harder for bad bacteria to grow which in turn helps digestive function.
  • It is a good source of fibre that helps keep you regular.
  • It contains high levels of folic acid which is beneficial for heart health.
  • It is rich in Vitamins A and C, iron and rutin which all help boost the immune system
  • Asparagus is a good source of Vitamin K which is necessary for healthy bones – low levels have been linked to decreased bone density in women.
  • It is packed with antioxidants which helps protect against inflammation of the body’s cells so is cancer protective as well as helping to reduce the risk of type 2 diabetes and heart disease.


Asparagus combines well with eggs, so for a delicious and nutritious meal try the following recipe:

Serves 4

  1. Lightly steam a bunch of asparagus ensuring that the stems remain bright green and not overcooked – plunge straight into iced water after draining to stop cooking and retain their colour
  2. Boil 4 eggs for a about 4-5 minutes – making sure the yolks are still a bit runny
  3. On 4 plates arrange some mixed leaves – whatever you like, but include watercress and mizuna which both give a nice peppery flavour
  4. Arrange the cooled asparagus over the leaves
  5. Carefully quarter the eggs and scatter over the salad
  6. Dress with a simple dressing made from olive oil, vinegar and mustard seasoned with salt and pepper