Asparagus: The Queen of Spring Vegetables

Asparagus is spring's most luxurious vegetable. It was once cultivated for medicinal purposes as a natural remedy for blood cleansing and diuretic properties. During the Renaissance, asparagus was also promoted as an aphrodisiac and banned from the tables of most nunneries.

Botanically, asparagus is a member of the lily family, closely related to onions and leeks, though it bears no resemblance to them in appearance or flavor. It is a finicky plant, harvested by hand and requiring much attention during the brief growing season. Left to mature it will sprout into beautiful feathery ferns that are often used in floral arrangements.

While Europeans prize white asparagus, Americans tend to prefer the green or violet-green varieties. When buying asparagus look for compact tips and smooth green stems that are uniform in color down the length of the stem. Check the cut stem end for drying and avoid withered spears.

Pencil thin or thick stems can be equally delicious. Contrary to popular belief, thinner stems are not an indication of tenderness. Thick stems are already thick when they poke their heads out of the soil and thin stems do not get thicker with age. Tenderness is related to maturity and freshness.

Cook asparagus as soon as possible to ensure peak flavor. Spears start to lose flavor and moisture as soon as they are harvested. For this reason, imported asparagus, while still good, tends to lack flavor making home grown Michigan and Illinois spring crops most desirable. Asparagus comes in a variety of colors including white, violet-green, pink and purple.

If you must store asparagus, treat it as you would cut flowers. Trim the stems and stand them in a glass with one to two inches of water. Cover with a plastic bag and refrigerate until ready to use.

Asparagus can be eaten raw, steamed, boiled, grilled, roasted or incorporated into casseroles and salads. Tall, narrow asparagus kettles are designed to cook it upright, immersing the stems while the tender heads steam.

To prepare, wash under cool running water and trim an inch from the stem end. Use a vegetable peeler to peel an inch or two if desired. The peelings can be added to the cooking water which can be refrigerated and reused. The water becomes quite flavorful and is excellent in stock and soup. The flavor of asparagus marries well with many ingredients, and it is equally delicious dressed simply with olive oil and lemon juice.

Asparagus is low in calories and provides substantial amounts of two antioxidants - Vitamins A and C. It truly shines as a source of folate and has a goodly amount of fiber. A half-cup serving of cooked asparagus spears will provide approximately 90 calories, 2.3 grams protein, 4 grams carbohydrates, 1.5 grams fiber, 485 IU Vitamin A, 10 mg. Vitamin C, 131 mcg folate and 144 mg. potassium.

Spring 2000
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