As a child, after a LONG day of learning, friends, recess and the like, I looked forward to coming home and enjoying one of my mother’s “magical” dinner creations (love you momma!). I always scarfed down the meat and starch, and then meandered around the vegetables until I got tired of looking at them lay lonely on the plate (wishing to join the party in my belly). From broccoli to green beans to corn, I eventually grew to like and crave certain vegetables; however, I don’t believe I had the pleasure of partaking in asparagus until I was in my late teens. Changed….My…..Life. Next to spinach, The Almighty Asparagus has become my favorite vegetable; keep reading, and I’ll tell you why.
Heralded as one of the most nutritionally balanced vegetables out there, asparagus dates back to ancient times. Some reports say that this former member of the Lily family, who “took it’s talents” to the Asparagacae family, dates back 20,000 BC in Egypt; other historians have it being enjoyed by the same people in 3000 BC. Asparagus made its way to France in the 15th century, England & Germany in the 16th century, and was available in the U.S. around 1850. Grown mostly in California (over 75%), Michigan, and Washington, the peak season starts as early as March, and can go to early summer. However, now it’s harvested worldwide, and is available year round. China is the world’s largest producer, by a large margin, followed by Peru and the U.S. Among the many medicinal uses of this (taking ’em to church) “Viiiitamin K, A, B1, C, folate, fiiiiber -packed (BAM!)”, “diiiiiiiiiabetes debilitating (BOOM!)”, “heart diseeeeease healing (WHAM!)”, “EP-IL-EP-SY (huh) eeeeeasing” nutrient MACHINE (breathing……..you get the point), it’s helpful for various cancers, stomach ulcers, PMS, endometriosis, and impotence. It also bears mentioning that this wonderful specimen is an aphrodisiac, and prevents miscarriages (hey, teamwork makes the dream work).
Commonly recognized as green in the U.S., asparagus also comes in white and purple hues. The white variety is grown underground to stymie chlorophyll development, preventing it from turning green. It has a delicate and mild flavor, and is more tender than green. Referred to as “the royal vegetable”, white asparagus is eaten almost exclusively in several countries, including Germany, France and Spain. Purple asparagus, indigenous to Italy, is sweeter than the others, and lower in fiber.
When shopping for asparagus, look for stalks that are straight, bright in color, with firm, tight tips. There really isn’t much difference in flavor between thin (younger) and thick (older) asparagus; however, the cooking time is more for the thick stalks (peeling it first reduces that). If the cut end on the bottom looks dry, don’t buy them (will more than likely be woody and stringy). For the best flavor and texture, I suggest that you cook within 1-2 days. To store it, trim the bottom of the stalks, stand them upright in a jar with an inch of water, in the refrigerator for 3-5 days; cover loosely with a plastic bag.
FYI – Cook asparagus by steaming, roasting, grilling and sauteeing. Steaming is the best way, as there is no nutrient loss through boiling water or extreme heat.
Thanks for your attention. I hope that you enjoyed the read, learned something, and choose to incorporate asparagus into your diet!
Chef Condell is a classically trained with a keen focus on accentuating healthy eating by any means necessary. Over the past 15 years, Chef Cordell has developed and facilitated culinary programs for various companies, including municipalities, insurance companies, foodservice operations, and individuals across the country. He targets improving the health of consumers through education, access to healthy and fresh foods, & community service. And maaaaaan can he COOK!
