Asparagus a vegetable with long, tender shoots. It comes in several types,generally categorized as white, purple or green varieties. Asparagus is related to the lily family and a cousin to onion and garlic. Asparagus is one vegetable that still needs to harvested by hand,hence the cost being higher than most other vegetables. The color of the asparagus is determined by the amount of exposure to sunlight. Green asparagus is traditionally the most common variety we see in our local stores, while purple or white asparagus is available on a limited basis in specialty markets. White asparagus is the type that is most popular in Northern Europe. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked purple asparagus provides a distinctive fruity flavor. Try it for some variety in your dinner, it is loaded with phytonutrients.
Uses:Asparagus can be boiled, steamed, sautéed, grilled, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed and used for soups and soufflés.
At Their Best:Asparagus is best when in season in your area, which in our begins in April and runs through June.
Asparagus is harvested throughout the year some where in the world, making it available year round. It is best when eaten within a couple of days of harvesting so if purchasing in the off season prepare it as soon as purchased to maintain the flavor. When it is in season in your local area prepare it within 1-3 days from purchase date, for the best taste.
Purchasing AsparagusSelect asparagus with stalks that are firm, crisp,with full heads and tightly closed without any discolored tops. Check the aroma of the asparagus it should not give off an fowl odor. The ends of the asparagus that have been cut should be moist and fresh in appearance, not dried or cracked. When dried or cracked you may be purchasing old asparagus.
Storage;
Asparagus perishes easily. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth or paper towel and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy and it begins to rot. Fresh asparagus can be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel,then stand the spears upright in a glass container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator.
Preparation is key to good tasting Asparagus.
Asparagus is one of the more underrated, as well as misunderstood, vegetables. Many people say they don't like it, myself included. Most often it is served over-cooked which makes it mushy, slimy and tasteless. This is how I recall asparagus tasting as a child. It was even worse when we ate it from a can,it was defiantly over cooked. I had a few opportunities in my life to have it prepared properly. I now enjoy it a great deal, as does my family. The bottom line is most people don't know how to purchase it, store it or prepare it.
Asparagus used as medicine: It has been used since early times as both a vegetable and a medicine. Asparagus has a long history of medicinal help for liver, kidney and heart disorders. It has been known to aid patients who suffer from kidney stones. It also has anti-inflammatory benefit which is great for those who suffer from arthritis. It works to detoxify the liver as well.
We can eat ourselves sick now lets try a new road and started a road to wellness through eating healthier. Juicing asparagus is a great way to get alot of detox and flood your body with rich nutrients. Remember organic is best!
Asparagus is low in calories, contains no cholesterol and is very low in sodium. And it's loaded with nutrients; a great source of the B vitamins (B1, B2, B3, and B6), high in calcium, magnesium and zinc, and a very good source of dietary fiber and protein along with other vitamins (A,C, E and K) and minerals (iron, phosphorus, potassium, copper, and selenium).
High Antioxidants benefits, like spinach and turnip greens. As well as a great source of folate and potassium. Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body. Green asparagus is an especially good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body's connective tissues.
Folate is a great anti cancer supplement beware avoid folic acid as a supplement, it may create some cancers.
Look for future posts on folic acid and cancer.
COOKING ASPARAGUS: Asparagus should be cooked: "fast." Cooking time will vary depending on the thickness and age of the asparagus. Fresh asparagus requires less cooking. The asparagus should be cooked for only 2 to 6 minutes, just to a point where it's tender inside yet still crispy on the outside. Steaming will retain the most nutrients. It takes only a few minutes for those stalks to turn a bright green, showing that they are ready. You can also grill, sauté or roast asparagus. Any of those methods will bring out a unique sweet nutty flavor.
Check out a few websites on preparing asparagus before you cook it again.You can grill,saute,steam,roast or even make it in the oven. remember keep it simple and quick 2-6 min is the maximum cook time for perfect asparagus.
