QUEEN OF VEGGIES

The vegetable world’s traditional harbinger of spring, asparagus has been highly esteemed for centuries.  Two thousand years ago, this beloved vegetable was first cultivated in the Mediterranean and Asia Minor.  The Egyptians wrote about it, the Greeks adored it and the Romans grew it in their gardens.  The French and English were devouring asparagus by the 16th century, followed by Native Americans, who dried it for later use.  Blessed with fresh flavor, pleasing texture and medicinal attributes, asparagus continues to be spring’s culinary prize!

A member of the lily family, asparagus is currently grown around the world, and is available all year.  In the Northeast, the growing season spans six to seven weeks, from spring to early summer.  Under ideal conditions, asparagus spears can grow ten inches in twenty-four hours and must be harvested every day.  White asparagus is grown completely covered by sandy soil.  Never exposed to sunlight, this asparagus does not develop chlorophyll and so remains pale.  It’s considered a delicacy, and is generally milder in flavor than its field-grown green counterpart.  Purple and pink asparagus varieties round out color choices, though these exotics tend to be somewhat bitter.

Asparagus leads nearly all vegetables in nutrient content.  Nutritionally balanced, “sparrow grass,” as it was once known, ranks highest in folic acid, an important nutrient which is necessary for blood cell formation, prevention of liver disease and normal growth.  Folic acid also prevents neural tube defects in developing babies.  Packed with Vitamins B6, A and C, asparagus is also a great source for potassium, fiber and rutin, which strengthens capillary walls.  Weighing in at less than 4 calories per spear, asparagus is very low in calories and sodium, with no fat or cholesterol.  What a veritable powerhouse of health!  Asparagus is also known for its diuretic properties, which is a favorable attribute in many instances.

Asparagus is always eaten cooked. Its flavor is so compelling that preparations can be kept quite simple.  Bending and applying gentle pressure to the asparagus stalks will snap off woody ends. Boil in a small amount of water for 5 to 8 minutes, until crisp-tender.  Alternatively, cut into ½ inch pieces, leaving tips whole, and stir fry over medium high heat for 3 to 5 minutes.  In the microwave, place whole spears with tips facing the center of a microwave-safe container.  Cover with ½ cup water, cover tightly and cook for 4 to 7 minutes.  For cut pieces, reduce cooking time to 3 to 5 minutes.  Roasting asparagus intensifies its natural sweetness.  Preheat oven to 450Ë�.  Place asparagus in a shallow roasting pan. Drizzle with olive oil; shake to coat.  Sprinkle with salt and pepper. Roast medium-thick spears for 15 minutes, thin ones for 10.  Shake pan to roast evenly.  To vary flavors, add lemon zest or slivers of garlic. Finish with a spritz of lemon juice or drizzle with balsamic vinegar. Spears will appear somewhat wrinkled and should be browned, but not charred.  However it’s prepared, asparagus should not be overcooked or it will lose flavor, color and nutrients.  When spears can be pierced with a fork, asparagus is perfectly done.

Asparagus is indisputably one of the queens of  produce. From ancient times to modern kitchens, any way you cook it, asparagus deserves center stage – especially in spring!