This vegetable is easily recognised for its long, pointy spears. There are around 150 varieties of asparagus but majority of them are purely ornamental and not edible.

Asparagus

Asparagus are generally grown all around the world and harvested once they reach 6 to 8 inches tall. The crown roots of the asparagus can take up to 4 years to grow and once they start to produce edible plants, they can produce asparagus for 15 years, under the right conditions and with proper care.

The versatility of this vegetable allows it to be cooked in a variety of ways, including roasting, grilling, steaming, and boiling. The taste varies with the variety but generally they have an earthy flavour that is also slightly buttery. The intensity of flavour is milder in white and purple asparagus.

Our focus is to promote the best of the British asparagus season.

 

watering-can

DGM Growers are able to offer asparagus spears and tips during the UK season grown by our trusted growers
recipes

Asparagus arrabbiata (Serves 4):

 

  • 6 tbsp extra virgin olive oil
  • 2 red chillies, finely chopped
  • 2 Curious garlic cloves, crushed
  • 600g tinned chopped tomatoes
  • 250g asparagus, trimmed and chopped
  • 400g penne pasta
  • Salt, as per taste

 

  1. Cook the pasta in a large saucepan of salted boiling water. Add the asparagus in for the last 4 minutes.
  2. Meanwhile, heat the oil in a frying pan, add the chopped chilli and crushed garlic, and fry.
  3. Remove the garlic and chilli from the pan and set aside. Add the chopped tomatoes into the frying pan and once the tomatoes have cooked, add the garlic and chilli back in. Add salt as per taste.
  4. Simmer for 10 minutes. Once the pasta has cooked, drain the water, and add the pasta and asparagus to the tomato sauce and mix.
  5. Serve.
Enquiries and orders

Call us on 01406 422615
Email us on mail@dgmgrowers.co.uk