GENERAL All About Asparagus About Portwood Asparagus Asparagus has been grown in our kitchen garden at our family home, Portwood Farm at Gt Ellingham, since the early 1900s; and has been grown here commercially since 1987. We supply our farm shops, local greengrocers, caterers and restaurants, along with wholesale markets all over the country and major supermarkets. We know that asparagus has been cultivated as far back as Egyptian times, and was a particular favourite of the Romans. Claimed to ‘stir up lust in a man and woman’ by herbalist Nicholas Culpepper, in the 1600’s the debate has raged ever since over whether any foods actually contain aphrodisiac qualities or not! If eaten regularly; asparagus packs an almighty punch to diseases such as cancer and
heart disease as well as boosting your immune system. It’s also low in calories, sodium and cholesterol. Asparagus contains high levels of Vitamin A (an antioxidant vitamin), folic acid and dietary fibre which are believed to play an important role in the fight against cancer. As a good source of folic acid, it is also great for expectant mothers. It is also rich in soluble fibre, known to have a protective effect against degenerative heart diseases. Its high levels of potassium may help to control blood pressure. Asparagus is also a source of iron, which boosts the immune system and prevents anaemia The high levels of vitamin C and E are great for skin, nail and hair health too. A definitive superfood! To grow asparagus, you have to be patient! It takes four years
FRESH ASPARAGUS Available 7 days a week Until 21 June Portwood Farm
Gt Ellingham, nr Attleborough, Directions off B1077 in Gt Ellingham 8am to 5pm daily
Old Hall Farm
Attlebridge, nr Taverham Signposted off A1067 Fakenham Rd, just outside Norwich 10am to 6pm, Mon - Fri 10am to 5pm Sat & Sun
Also FRESH STRAWBERRIES when in season!
08 | May 2015
to get a crop in full production, with a small cut in the third year after planting. We plant as ‘crowns’, then ridge up to aid drainage. The first spears of asparagus emerge around mid-April heralding the start of summer, and are cut when they reach the required height. Green British asparagus is the world’s finest and is only in season for eight short weeks, so feast while you can, -the season finishes on 21st June! After that, the spears are left to grow to fern, which is critical to allow photosynthesis to feed the crown ready for next season. At Portwood Farm, the harvested spears are washed, cooled and refrigerated within half an hour to maintain freshness and maximum shelf life to the customer. It should always be stored refrigerated to maintain quality. Storing Asparagus... In the fridge: If you plan to keep your asparagus for a few days, keep it fresh by placing in a jug or vase with the stems in 1 cm of water, then store (carefully) in the fridge.
you choose, take care not to overcook it. The thicker the spear, the longer it may need. To test if it’s cooked, pierce the thickest part with a knife and you should still feel a little resistance. Boiling and steaming To boil: Submerge in a large pan of boiling water, cover and bring back to the boil and simmer gently for 4-6 minutes until tender. To steam: Tie the asparagus in bunches of 10-12 spears, stand in 5-10cm of boiling water, cover and cook for 5-7 minutes until tender. Roasting and Barbecuing To roast: Pre-heat the oven (220oC, gas mark 7), place asparagus on a baking sheet and drizzle over a little olive oil. Roast for approximately 10 minutes, turning a few times depending on the thickness of the spears. To barbecue: Place spears directly on the grill, set on a medium height above the coals and cook for approx. 10 minutes or until lightly coloured. Stir frying
In the freezer: Wash well; cut off the tough parts of the stalks and either leave as spears or cut in 2-3cm pieces. Boil for 2-4 minutes depending on thickness, then plunge into cold water to cool quickly. Blanching in this way prevents the enzymes that cause it to lose its colour and taste from taking effect. Preparation... Rinse thoroughly to remove any residual grit. Portwood asparagus is pre-trimmed but, if there are any ‘woody ends’, you should trim these off or peel the base before cooking. Cooking basics There are numerous ways of cooking this versatile vegetable but, whichever
Fine spears are best for this method. To stir fry: Heat a little sunflower oil in a wok or deep frying pan until smoking hot, add asparagus and stir for 3-6 minutes. Salad Select the finest spears available, chop roughly and use in your favourite salad. If desired, blanch very briefly in boiling water and then ‘refresh’ by plunging into cold water before use. ...and to accompany it? Simply cooked asparagus is served best with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
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