Three things you may not know about asparagus

• Asparagus is a member of the lily family, which also includes onions, leeks and garlic.
• Special tall, narrow pots are made specifically to steam asparagus. Look for them at the Bay, Sears and specialty kitchenware stores.
• Asparagus contains a very high amount of folic acid – more than any other vegetable.

Two ways to try asparagus right now

• Steamed with a vinaigrette of oil and sherry vinegar.
• Puréed with sour cream and grated onion in a dip.

One way to serve asparagus to your stylish friends

• It's a food you really can eat with your hands. Traditionally, asparagus is served as a first course with melted butter or hollandaise sauce, and eaten with your fingers, leaving the woody end. A finger bowl with sliced lemon or lime is placed beside each guest.

Three things to look for at the grocery store

• Firm asparagus stalks and dry, purple-tinged closed tips.
• The cut end of asparagus should look fresh, not dried out.
• Thick or thin, the jury's out on which is more tender. If the stalks seem tough, remove the outer layer with a vegetable peeler.

Two types of asparagus to broaden your horizons

• Everyone loves green asparagus, but white asparagus, already a favourite in Europe, is gaining popularity here. There's also a rare purple variety, which is sweeter than green.

One tip you can't live without

• Jamie Oliver, in town recently to promote his new line of T-Fal cookware, loves to dry-grill asparagus. Put your pan on high and grill fresh spears without oil – they'll have a crispy, almost nutty taste. Remove the spears from the pan and lightly season with good olive oil and lemon.

Learn how to grow your own asparagus.