This one-of-a-kind plant is grown for its delicious, green or purple-coloured spears (succulent young shoots) which are harvested from mid-spring to early summer.
It is considered to be a gourmet vegetable and, once planted in the garden, will keep cropping for many years.
In the kitchen, the spears can be steamed and boiled to accompany both meat and vegetarian dishes, used in soup and soufflés, or simply served with melted butter as a sophisticated starter. Asparagus also has the benefit of attractive fern-like summer foliage.
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