The Roman emperors had fleets deliver fresh asparagus to their tables from the far corners of the Empire. King Louis XIV of France declared it the most aristocratic vegetable and referred to it as the ?food of kings?.

Asparagus once heralded the arrival of spring and was only available a few weeks a year. Thus, it was both scarce and expensive and only served at the grandest spring occasions. However, thanks to modern farming methods, asparagus is now available all year round.

Asparagus contains a good supply of folate or folic acid, as well as some vitamin C and, in green asparagus, some beta-carotene. It also contains the phytochemical glutathione, which has antioxidant and anticarcinogenic properties.

Asparagus deteriorates rapidly when not kept cold, so always buy it where it is kept refrigerated or displayed on trays with the stalks standing in cold water. The best-quality asparagus spears are firm yet tender, with deep green or purplish tips that are closed and compact with no signs of flowers beginning to form.

Remember that asparagus loses about half of its total weight once it?s been trimmed and cooked.

pasta with asparagus

Ingredients: 2tsp olive oil; 1ounce smoked ham, minced; 1lb boneless chicken breasts, cut into 1-inch pieces; salt and pepper to taste; 3/4 pound asparagus, cut diagonally into 1-inch pieces; 3/4 cup chicken stock; 6 ounces angel hair pasta; 3 tbs sour cream; 2 tbs finely chopped scallion; 4 tsp chopped toasted almonds

Method: Heat oil in a large non-stick pan. Add ham and stir-fry until light-gold. Add chicken and salt and stir-fry until chicken is lightly browned. Stir in asparagus and cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer until chicken is cooked and asparagus is tender. Cook pasta in a boiling water, drain and return to the pan.

With a slotted spoon, transfer the chicken mixture to the pasta pot. Stir sour cream and scallions into the liquid remaining in the skillet and pour over chicken and pasta mixture. Toss well and serve sprinkled with the toasted almonds.