Food of the Week: Asparagus

Written by LaTara Ham-Ying on April 10, 2007 at April 10th, 2007

Why Asparagus:

Asparagus is one of the more nutritionally valuable vegetables. It is the best vegetable for folic acid which is necessary for blood formation, as well as liver disease prevention. Folic acid is also important for women who are pregnant as it aids in the prevention of neural tube defects such as spina bifida in the developing fetus.

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Asparagus is very low in calories, contains no fat or cholesterol, and is very low in sodium. It is a great source of potassium, fiber, and rutin, a compound that strengthens the walls of capillaries.

Asparagus is also used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.

How to cook Asparagus:

You can cook asparagus many ways. To boil you simply add a small amout of water to a sauce pot or frying pan and let cook for 3 to 5 minutes or until crispy but tender. You can even stir fry them in a oil or butter on medium heat for about 3 to 5 minutes.

Asparagus can also be roasted by basting in oil, adding chopped garlic, sea salt, and cooking for about 10 to 15 minutes

Once the Asparagus is done sprinkle them with sea salt, parmesean cheese, lemon juice, and butter. Or make a hollandiase sauce or other cream sauce.

Storage of Asparagus:

Fresh asparagus should be kept clean, cold, and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry. Place in moisture-proof wrapping, refrigerate and use within 2 or 3 days. You can maintaim freshness by wrapping a moist paper towel around the ends of the stems or stand upright in two inches of cold water.

You can freeze asparagus by cutting the end of the stems, and blanching in two tablespoons of water per pound for 1 to 2 minutes until bright green and still crisp. After blanching, submerge in immediately in ice water. Drain well, pack in plastic storage bag or container with no excess space. use within 8 months for best quality. Do not defrost before cooking and do not refreeze. If the asparagus gets defrosted by accident, cook immediately.

A Asparagus Fun Facts and Ideas:

Asparagus is a part of the lily family.

One asparagus plant can produce plants for up to 25 years.

Asparagus comes in three different varieties - green, purple, and white.

Instead of fresh cut flowers, use fresh cut asparagus. Just cut the stems as if cooking, place in a hurricane vase, add a couple of tablespoons of water