ASPARAGUS dates back as an ingredient to 3000 BC and it was probably one of the first foods to be purposely frozen for use after the short harvesting season.

This was all thanks to the Roman emperor Augustus, who created the Asparagus Fleet, to move asparagus from the fields to glaciers and then from the glaciers to Rome.

Greeks and Romans ate it fresh when in season and also dried the vegetable for use in winter.

Worcestershire asparagus is known across the country and globe for being the best. It’s in season right now and can be seen in the shops and supermarkets, but many people just walk straight past it.

A dilemma for many people is their perception that these little green spears are tricky to incorporate into a menu. But they are wrong.

According to chef Felice Tocchini, who is based at his restaurant Fusion near Pershore, asparagus can be used in cooking in a multitude of ways - on its own, in sauces, soups, salads, cakes, ice cream and so on.

As with all vegetables and to take advantage of the nutritional contents, asparagus is best consumed raw or just lightly cooked. The more you cook it, the more you lose the nutritional value and vitamin content.

The most delicious Worcestershire asparagus can be cooked char-grilled, or on the BBQ. It can be roasted or steamed but never boiled - this very rapidly kills the taste and vitamins naturally present in the spears.

Juice them to add to cakes, use the ends of the spears for soups instead of throwing them away or dry them and grind them up to create asparagus powder. This can be used in winter months to add flavour to your risottos, soups, smoothies and other dishes - adding that delicate asparagus taste.

For more ideas and recipes, visit the annual Asparafest music and food festival this weekend where Felice Tocchini will be doing live cookery demonstrations.

The festival takes place today (Saturday) June 4 and tomorrow (Sunday) June 5 at Ashdown Farm, Badsey, near Evesham, WR11 7PA. Felice’s demonstrations will be at 11am, 1pm and 3pm today and 12noon and 2pm tomorrow.

Other demonstrations will be given by Tom Court of Sticky Fig Catering. His demos will focus on sustainable British fish, supporting British farmers and asparagus as well as using British quinoa produced in Shropshire.

Nana's Food Japan is based in Evesham and uses fresh, local, and seasonal ingredients to make hearty Japanese home cooking with a modern twist. Demonstrations will take place at 2pm on Saturday and 11am on Sunday.

Another local food company will be combining asparagus with sausage meat. Tom Sausage is a small but expanding family company based in the Vale of Evesham making sausages to order. Pork and asparagus sausages are a speciality at this time of year.

For more information about the food, music and other family fun on offer at the festival this weekend visit www.asparafest.co.uk. The festival is open from 10am until 11pm today (Saturday) and from 10am to 5pm on Sunday.