Asparagi

It is often believed that the true worshipers of asparagus were the Romans. Legend asserts that Plinius the Elder consumed them daily, and left behind testimony of its cultivation.  It is certainly a plant that enjoyed enormous popularity in the antiquity. Evidence of its seeds were found around the valley of the Nile river in Egypt, and in many other areas in the Middle East. Asparagus enjoy a variety of names, and in the Italian glossary they are identified differently in different regions of the country. It falls into the Liliacee family, a perennial herbaceous group with its stems ramified and smooth. Asparagus plants do not have leaves per se, but a conglomerate of spikes visible at the top of the spear. The plant does not   produce large flowers, but tiny white-yellowish buds that appear around June – July.  The word asparagus derives from Latin, and from the Greek aspharagos which means small flower, and rightly so because the top is really the most edible part, while the root is often used for medicinal purpose.

Asparagus availability


Available year-round, spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month. The stalks shoot up from the crown of the plant and grow into fern-like leaves when allowed to develop.

However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. It takes three years from the sowing of the seed to the harvest of the first stalks. The plants are either male or female, with the male producing more stalks of a smaller size, and the female producing less stalks, but larger in size.

Asparagus is one of the few vegetables that is grown as a perennial, since the plants have about a 10-year life.

Asparagus varieties


White asparagus comes from the process of etiolation, which is the deprivation of light. Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. Asparagus comes in the following grades: colossal, jumbo, large, standard, and small. Varieties are interchangeable in recipes, with the only change being in the color of the resultant dish. White asparagus are mostly from Belgium and Colombia although many other countries are now offering this elegant vegetable.

• Green asparagus: Ranging from pencil-thin to very thick. Most American asparagus is of this variety.

• White: Preferred in Europe, these sunlight-deprived stalks are a little milder and more delicate. It is difficult to find fresh in the United States.

• Violet or Purple: This variety is most commonly found in England and Italy and has a very thick and substantial stalk.

• Wild: Asparagus grows wild in some areas, particularly in Europe. You'll most likely have to hunt down your own, as it is rarely available fresh in markets, except in Italy and the South of France. The only danger is that they are often a refuge for spring small snakes.  

Asparagus cooking tips


•  One cooking method is to stand the asparagus in three inches of boiling water, cover and cook for 8 minutes or until the tips are tender. This method cooks the thicker bottom stalk while steaming the more tender tips. Steaming should be reserved for only the youngest, most tender asparagus.


• To blanch, fill a large pot half full of water, add one tablespoon salt, and bring to a boil. Add asparagus and partially cover until a second boil quickly begins, then uncover and cook for 5-8 minutes. Remove to a towel to dry.


• To freeze, blanch by plunging into boiling water for 3-4 minutes and remove immediately to chilled water. Drain. Pack in containers, label and freeze for up to nine months.


• It's a good idea to tie the asparagus in bundles of 10-12 stalks for cooking, so they can be quickly removed from the water all at once.


• Asparagus should be served warm or at room temperature as refrigeration dulls the flavor.


• It's imperative not to overcook asparagus.


• Remember it will continue to cook a bit, even after removed from boiling water. Asparagus readily adapts to other quick cooking methods, such as stir-fry and sautι.


• A half pound of asparagus per person will satisfy most as a first course or accompaniment. There are 15 to 20 medium-size stalks in a pound. One pound of asparagus, trimmed and cut into 1- to 2-inch lengths, will measure about three cups.

Choosing and Storing Asparagus

Asparagus spears can be thick or thin. Some people prefer one kind over another but size is not necessarily an indicator of quality.

Thicker spears may have tougher, woodier ends, but these are broken off before cooking anyway. The key is to select straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly, it’s important to select bundles that are refrigerated or on ice.

 

For the same reason, asparagus should be used within two or three days of purchase, preferably sooner. If you do need to keep it for a day or two, the best way is to place the spears upright in a bowl (or even a small vase) of cold water. Alternatively, you can wrap the ends of the spears in a damp paper towel and refrigerate them.

Asparagus health benefits


Ancient Chinese herbalists have used asparagus root to treat many maladies from arthritis to infertility. The root contains compounds called steroidal glycosides, which may have anti-inflammatory properties.

One-half cup of cooked asparagus contains significant amounts of folic acid, vitamin C, potassium and beta-carotene. Folic acid helps prevent birth defects, cervical cancer, colon and rectal cancer and heart disease. Vitamin C protects against cancer and heart disease and also helps boost the immune system. Potassium helps regulate the electrolyte balance within cells, and helps maintain normal heart function and blood pressure.

Asparagus is a natural diuretic, and a heart-healthy food, containing no fat, cholesterol or sodium. In 1991, an Italian researcher reported a compound found in asparagus had shown some antiviral activity in test tube studies.

How to use Asparagus

To prepare asparagus, you will need to rinse the spears and break off the tough ends. After that, how you cook asparagus is up to you.

Purists enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but you can enjoy asparagus in many different dishes: in soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more dishes that would include vegetables.

Salmon with Fava Beans and Asparagus

 

Fava beans and asparagus are blanched to crisp tenderness and served with pan-fried salmon topped with a light lemon dressing.

INGREDIENTS:

  • 1-1/2 cups fresh fava beans (from about 1-1/2 pounds fresh fava bean pods)
  • 1/2 pound asparagus, cut diagonally into 1-inch pieces
  • 3 strips fresh lemon zest (2-inch-long), removed with a vegetable peeler and cut into thin julienne strips
  • 1/4 cup fresh lemon juice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives
  • 1-1/2 pounds skinless center-cut salmon fillet, cut into 4 pieces
  • 1 teaspoon coarse salt

PREPARATION:

Bring a large saucepan of salted water to a boil for blanching vegetables. Blanch fava beans in boiling water 2 minutes and transfer with a slotted spoon to a bowl.

Blanch asparagus in boiling water 3 minutes, or until crisp tender. In a sieve drain asparagus and refresh under cold water. Transfer asparagus to another bowl. Working over bowl split each fava bean skin with a fingernail and gently squeeze out bean.

In a small bowl whisk together zest, lemon juice, 1/4 cup olive oil, and chives. Season with table salt and pepper to taste.  In a medium skillet heat remaining tablespoon olive oil over moderately low heat. Add salmon and sprinkle with coarse salt. Cook salmon, covered, 7 minutes. Turn salmon and cook, uncovered, 3 minutes, or until just cooked through. Add vegetables and dressing and cook, covered, until heated through, about 1 minute.
Yield: 4 servings.

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