Asparagus Now In Season

Asparagus should be eaten within 2 hours of being picked as all the sugars turn to starch. If ever a product should be sourced locally it is this, especially with all the health benefits below! To find your local supplier enter your postcode and type 'asparagus' into the product search box.

To make the best of your local bounty don't just boil it, try baking in the oven or check out our recipe section for a few ideas.

Here are the great health benefits I found for the wonderful asparagus:

• It is high in vitamin K and Folate
• Eat asparagus when you are pregnant or thinking about conceiving - because of it being high in folic acid it helps prevent birth defects such as spina bifida
• Great for your heart
• Great for your gastrointestinal tract and your colon
• Great food to help treat depression
• Has been known to increase the success rate of chemo therapy
• Is considered a diuretic which means it is a good anti-inflammatory - best for arthritis, asthma rheumatism, and even water retention.
• Help get rid of warts
• Add more asparagus to your diet to lower cholesterol
• Great for nursing mothers stimulating milk production
• Has antioxidant agents - prevents the effects of aging
• Has antifungal and antiviral qualities
• Great for your kidneys - cleansing your body by stimulating urination and preventing kidney stones
• Helps prevent bladder and urinary tract infections
• Use to be used as an a aphrodisiac - increase sexual and comforting feelings
• Asparagus has anti-cancer agents - especially lung cancer
• Helps fight chronic fatigue syndrome
• Great for your capillaries - eat more asparagus to avoid varicose veins
• Great for your eyes preventing cataracts
• If you are experiencing hair loss- eat more asparagus
• Helps treat toothaches

Wow - looks like we should eat some every day! No, I say. Gorge yourself when it is fresh and in season then find an equally life enhancing food to keep your hair and other important bits healthy. Eat seasonal and local and you should stay fighting fit.

For more health tips click here.

Beef and Beetroot Casserole with Watercress Dumplings

900g (2lb) lean braising or stewing steak, cut into 2.5cm (1inch) cubes
30ml (2tbsp) seasoned flour
30ml (2tbsp) sunflower oil
2 medium onions, peeled and finely sliced
10 juniper berries, lightly crushed (optional)
3 medium cooked beetroots (not in vinegar), peeled and roughly chopped
300ml (½pint) full-bodied red wine
600ml (1pint) good, hot beef or vegetable stock
1 sachet bouquet garni

Watercress dumplings:

Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat. 
Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form a smooth, soft dough. Using lightly-floured hands, shape the mixture into 8 walnut-sized balls.
20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
Serve with honey- glazed carrots and new potatoes.