ASPARAGUS

After a long and cold winter, spring is finally here, which means asparagus season is in full swing and I couldn’t be happier!
Asparagus is a member of the lily family. Its name comes from the Greek word meaning “shoot” or “sprout.” Now widely cultivated throughout the world, this regal vegetable is believed to have originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and alleged medicinal qualities. In ideal conditions, an asparagus spear can grow up to 10 inches (25 cm) in a single day!
There are three types of asparagus: green, white, and purple. White asparagus is actually green asparagus that has been denied light while growing, so the chlorophyll never develops, making it less bitter. Purple asparagus has a high sugar and low fiber content. The purple color comes from a phytochemical, the same deep-purplish-blue pigment found in blueberries. 

How to prepare:

Asparagus stalks are tender at the tips and hard and woody at the ends. Trim the stalks by lining them up and cutting the ends where they appear to start toughening, usually about where the green color starts to fade to white. To make sure your asparagus is bug-free, use a peeler to shave down the triangular “scales” along the spear and the floret at the tip.

Cooking:

Asparagus can be steamed, blanched, sautéed, roasted, or grilled.

Health Benefits:

Asparagus is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. At only 20 calories per serving (5 spears) it fits into virtually any diet and can be eaten raw or cooked.

Did you know?

Since asparagus is prepared with minimal preparation, the Romans had a saying, “As quick as cooking asparagus,” for something done quickly.

Note:

Do not wash or soak asparagus. Instead, trim the ends of fresh asparagus and stand them upright in a jar with an inch (2.5 cm) of water. Cover the asparagus with a plastic bag and store spears in the refrigerator for no more than two days for ideal freshness.

 (Originally featured in FamilyTable, Issue 644)

Try Chanie's asparagus inspired recipe by clicking below!

Roasted Sea Bass With Asparagus Ribbons