aAsparagus sticks are packed with nutrients and flavor from tip to stem, so wanting to savor every last bite of this delicious vegetable is a breeze. For example, when sliced ​​thin, even the thickest parts of the stems can be fried, added to risottos, or stirred into salads.

Asparagus is also cheaper if you eat the whole asparagus. For use with minimal waste, check the consistency of the tips by slicing a thin piece off the bottom and tasting it, because as long as it’s sliced ​​thin enough, even tough tips can become palatable. By chopping the spear into thin slices across the grain, you’re cutting the fibers into very short lengths that should be soft to the touch to eat. However, if you have very old, woody asparagus and the thin rings are not digestible, peel off the thicker skin, compost it and cut the rest into coins 2-3 mm thick.

asparagus end coleslaw

We eat 200 million asparagus spears in the UK every year, many of which are imported from Peru. The Environmental Impact Study of UK Vegetable Consumption found that asparagus had among the highest impacts in most of the categories considered and that fresh vegetables shipped by air had a five times the impact of UK-sourced produce – all good reasons to avoid local asparagus From the UK Root fruit in season and enjoy it to the full.

This recipe transforms the often wasted bottom of an asparagus stalk into a delicious, spicy coleslaw. I wrote it to be adaptable so you can make the most of seasonal ingredients and your available pantry.

To cut the recipe up so you can get creative and make your own, combine the different ingredients in 400g of thinly sliced ​​vegetables, 50g of shallots (green onions, green onions or red onions), 150g of pungent fruit, And four tablespoons of nuts, dried fruit and seeds (I used trail mix and some poppy seeds that should have been used) and 15 grams of soft herbs, all topped with citrus or vinegar and olive oil and seasoned to taste.

I like to serve salads like these with separate ingredients in the bowl so people can see the bright colors side by side, and to season them and throw them on the table so they retain their super fresh, tangy flavor.

serve 4

One bundle of asparagus ends (about 150g), finely chopped
200 grams of radishfinely sliced
50 grams of horseradish leavesor chard or other leafy greens, grated
2 green onionsfinely chopped from tip to tail (or 50g dark green leek tips, also chopped)
150gm sour fruit – eg thinly sliced ​​rhubarb, cut clementines, halved gooseberries
4 tablespoons nuts, dried fruits and seeds
15 grams of fresh herbs (parsley, mint, basil), fresh cut leaves, finely chopped stems
½ unwaxed organic lemonsqueezed and grated (or 2 tablespoons apple cider vinegar)
2 tablespoons of pure olive oil
Sea salt and black pepper

Place the ends of finely chopped asparagus in a serving bowl. Arrange the radish slices and leaves side by side, then add the green onions to the bowl with the pungent fruits. Spread mixed nuts, dried fruits, seeds and herbs. When you’re ready to eat, bring the bowl to the table and season it with lemon juice, peel, and olive oil. Season to taste, toss and serve immediately.