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Asparagus

© Jennifer A. Wickes

Asparagus
By Jennifer A. Wickes
Copyright 2002
History / Geography

Native to Eurasia.

Ancient Romans would only eat a few wild plants, and asparagus was one of those plants. In the Middle East, wild asparagus was gathered and pickled before eaten. By the Middle Ages, asparagus became a gourmet food in the Mediterranean countries.

By the 1650's, asparagus was in the top 5 of the most popular vegetables to eat in France. In the 1850's, Germany began to can asparagus. By the 19th century, when refrigeration became into play, asparagus became a worldwide commodity.

Science

Part of the Lily Family, liliaceae.

Varieties

There are three types of asparagus: purple, green or white.
The green asparagus is the most common. This type has a green stem and a purple tip.

The purple type is called viola.

The white type originated from Argenteuil, France, and is really a green asparagus grown underground!

Season

Asparagus are usually available between February and June, though hothouses in certain areas grow asparagus all year round. How to Select

Choose your asparagus with a firm stalk, tight tips and a vivid color. The thicker the stalk of the asparagus, the older the plant is. Thinner stalks mean the plant was younger and therefore produces a more tender vegetable.

Storage

Store asparagus in the refrigerator, wrapped in plastic for a maximum of 4 days. If desired, you can sit the asparagus, stem-side down, in 1 inch of water and cover the top with a plastic bag.

Nutritional Qualities

Asparagus contains Vitamin A and iron, as well as Vitamins B and C.

Wine Pairings

Depending on how you are preparing your asparagus and as to what you are serving with it, serve a Pinot Grigio or a Chenin Blanc.

Spices

basil, chervil, Herbes de Provence, marjoram, paprika, parsley, savoryEquivalencies
6 - 10 spears per individual serving
1 pound fresh = 12 - 22 spears = 3 1/2 cups chopped = 2 cups cooked (cut)
Preparation

Bend each spear of asparagus, and the spear will automatically snap where it needs to. Discard the lower end. With a vegetable peeler, peel off the tough skin of the stalk. Trim off any excess spiky flowers with a knife.

Stir-Fry: 2 cups of ½ inch slices in 1 tablespoon of oil for 1 minute, then add 2 tablespoons of liquid, cover and cook 2 - 3 minutes.

Microwave: 1 pound spears + 2 tbsp. water for 4 - 7 minutes< /p>

Boil: spears, 7 - 10 minutes.

Steam: 8 - 12 minutes.

Asparagus spears in spring

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