Make the most of the short British asparagus season of just seven to eight weeks, which begins in May. Visit a pick-your-own or farmers' market to buy a few bundles.

Asparagus are the young shoots of a cultivated lily plant. The growing methods and types can differ from country to country. Some asparagus is white, as it grows beneath the soil and is cut just as the tips emerge.

Nutritionally, however, all types of asparagus are pretty spectacular, providing high levels of vitamins A and C, which help to boost the immune system, as well as iron, which helps prevent anaemia. Asparagus is one of the few foods to contain folic acid, particularly useful if you are pregnant, and the prebiotic bacteria found in asparagus can help stimulate the growth of friendly bacteria in the gut.

Asparagus is known to be helpful in the relief of urinary infections and is a mild diuretic, due to the natural chemical "asparagines" that it contains. This helps your body to pass any excess water and hence detoxify. This chemical also explains why so many people notice that their urine takes on a distinctive smell after eating asparagus.

Fresh asparagus should be firm with crisp, tightly closed scales on the tips, and it will keep a few days stood in a jug of shallow water in the fridge. It freezes well too, but you will need to blanch it quickly first in boiling water to retain its colour and flavour.

Asparagus is good boiled or steamed. To boil, pop into a large pan of bubbling water, cover and boil for 3-6 minutes. To steam, stand in a little boiling water, cover and cook for 3-6 minutes.

Chargrilled asparagus has an intense, smoky flavour. Brush it with olive oil and cook on a hot ridged griddle pan for 3-6 minutes, turning occasionally. Then season and drizzle with a little aged balsamic vinegar and shavings of Parmesan.