| ASPARAGUS |
Botanical name: Asparagus officinalis Asparagus has been prized by epicures since Roman times. The name asparagus comes from the Greek language meaning "sprout" or "shoot" and is a member of the Lily family. Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter. Asparagus is depicted in ancient Egyptian writings. Asparagus has also been grown in Syria and Spain since ancient times. In the 16th Century, asparagus gained popularity in France and England. From there, the early colonists brought it to America. Asparagus is often called the Food of Kings. King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round. Nutritional value: One serving of asparagus is low in calories and very low in sodium. Asparagus is an excellent source of folic acid and is a fairly significant source of Vitamin C, Thiamin, and Vitamin B6. Asparagus contains no fat or cholesterol of dietary significance. It is an important source of potassium and many micronutrients. According to the National Cancer Institute, Asparagus is the highest tested food containing Glutathione, one of the body's most potent cancer fighters. Additionally, Asparagus is high in Rutin, which is valuable in strengthening the blood vessels. Selection: Select bright green asparagus with closed, compact, firm tips. If the tips are slightly wilted, freshen them up by soaking them in cold water. Storage: Keep fresh asparagus moist and cool until you intend to use it. Preparation: Break off stems (there is a natural break point), then rinse. Use: Steam, stir-fry with ginger and garlic, boil for less than five minutes (drop in ice water if you wish to retain the color for a salad or cold serving); put it on a pizza or in a soup. Asparagus is as versatile as it is popular. Asparagus With Roasted Garlic Aioli Asparagus and Goat Cheese Souffle with Chives Sauteed Salmon with Chickpea Dressing Asparagus, Peas & Radish with Tarragon Beer Battered Asparagus with lemon herb dip Char-grilled Aspragus & Prosciutto Pizza Roasted Chicken with Potatoes, Lemon & Asparagus Seared Scallops with Fettuchini & Asparagus
Here is a link to some recipes in the Tri City Herald If you have a great recipe, please email us! |
