Fresh asparagus was once just a spring vegetable, but these days it is available year-round. When it's sprinkled with a light and colourful vinaigrette, its uniquely sweet flavour shines through.
*Make this dish using florets of broccoli or cauliflower, steamed until tender, instead of asparagus spears.
*Use the capsicum confetti mixture to top grilled chicken breasts or salmon.
Asparagus is loaded with nutrients such as betacarotene, vitamin C, folate and potassium. It is also rich with blood pressure–friendly fibre. During the 17th and early 18th centuries, the French king Louis XIV had such a liking for asparagus that it became the rage throughout France. Its popularity continues today.