One of the best greens you could possibly consume, asparagus is a great all-rounder to place on your shopping list this month - they're at their absolute best right now. Asparagus is a good source of natural folate, with a bunch providing more than half the recommended dietary intake of folate. It's also stacked with Vitamin C, fibre, Vitamin E and potassium. The best part about it? It's sooo quick and easy to cook. Boiling, steaming, stir-frying, roasting and BBQing asparagus will literally take minutes. Want an even quicker fix? Eat it raw - with or without a favourite dip. It's also the best way to ensure you get all its nutrients. Here are a few other tips and simple receipe, thanks to the Australian Asparagus Council.

SELECTING & STORING

Select Look for firm, crisp, green stalks that are uniform in size and spears with closed, compact tips.
Store To keep asparagus fresher for longer, wrap in a damp tea towel and store in the crisper compartment of your fridge.
Stock up Wash thoroughly, trim ends, blanch in boiling water for 1-2 minutes and cool immediately in ice water. Drain well and place in freezer bag; keeps fresh in freezer for up to 8 months.

TRY THIS TONIGHT: Oven-roasted asparagus with smoked salmon

In a bowl, toss sticks of asparagus with a glug of olive oil, pinch of sea salt and a freshly ground black pepper. Lay the asparagus on a baking sheet and roast in a preheated oven (200°C) for 10 minutes. Transfer asparagus to a warmed serving dish and arrange smoked salmon over spears. Serve with lemon wedges.

Tip:

If, while cooking, your asparagus spears lose their vibrant green colour, they're overcooked!