Take a tip and try a taste of healthy Yorkshire asparagus

Traditionally the first fresh vegetable of the UK season, British asparagus is enjoying a particular surge in demand this year, in the wake of recent Icelandic volcanic eruptions which have disrupted the supply of imported fruit and vegetables, highlighting the value of locally-produced food.

About 40 per cent of the food we eat is imported, one third of which could be produced in the UK – building on what the industry does well: producing seasonal, high quality and traceable food.

Low Moor Farm, Sand Hutton, near York, sells its 12 acres of asparagus to retailers and caterers across the county, including the Star Inn, at Harome, and Bettys of Harrogate.

Ronda Morritt, owner of Low Moor Farm, says: "As asparagus is a naturally-grown crop dependent on climate, the time at which it makes an appearance varies slightly each year. It's often quoted that the season starts on St George's Day, but for us, it has fallen a few days later this year."

The Regional Food Group for Yorkshire and Humber (RFG) and the Stockbridge Technology Centre (STC) recently conducted research on asparagus from York-based The Balloon Tree Farmshop & Caf, Low Moor Farm, The Farmers Cart, Woodside Farm and Lodge Farm.

The research revealed that Yorkshire asparagus has more antioxidants than imported varieties.

Julian Davies, at the STC, explains: "In recent years, asparagus has become an increasingly popular vegetable especially as it is a rich source of vitamins A, C and K, as well as folic acid, iron and other natural antioxidants.

"Our research in partnership with RFG has found that Yorkshire-grown asparagus has significantly higher levels of chlorophyll and anthocyanin."

RFG chief executive Jonathan Knight says: "We hope our findings encourage people to buy Yorkshire produce, not only to boost the UK's economy, but because of its fantastic taste and the bonus of its healthy properties.

"Asparagus is an important horticultural crop for many local growers and should be seen as a seasonal delicacy. No British asparagus is exported, and consumers should feel privileged that they get Britain's entire harvest to themselves."

The total wholesale value of the UK asparagus crop in 2009 was 36m. One of the key factors for this may be the rise in significance of regional foods, especially fruit and vegetables. By 2013, sales of locally sourced foods are estimated to grow to 6.5bn.