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Asparagus, a Vegetable That's Good for YouAsparagus took its name from the Ancient Greeks, who used the word to refer to all tender shoots picked and savored while very young. Cultivation of asparagus, which is a member of the lily family, began more than 2,000 years ago in the Eastern region of the Mediterranean. Greeks and Romans prized asparagus for its unique flavor, texture and medicinal qualities. They ate it fresh when in season and used it dried during the winter. Asparagus came to American shores in the late 16th century and shortly thereafter American Indians were observed drying it for later use to make medicine. It has been recorded that asparagus is especially useful as a natural diuretic and for bladder and kidney problems. Indeed, asparagus is one of the most nutritional vegetables. It is the best vegetable provider of folic acid which is necessary for blood cell formation and growth, as well as liver disease prevention. Folic acid is also important for pregnant women as it aids in the prevention of neural tube defects such as spina bifida in the developing fetus. Asparagus is low in calories, it contains no fat or cholesterol, and is very low in sodium. It is also a great source of potassium, fiber, and rutin, a compound that strengthens the walls of capillaries. Roman enjoyments of asparagus complete with historical footnotes and how-to-grow directions date to early 200 B.C. They wrote poems of praise to the tasty spear and were the first to preserve it by freezing. They tell us that fast chariots and runners took asparagus from the Tiber River to the snowline of the Alps where it was stored for six months until the feast of Epicurus. Roman emperors maintained special asparagus fleets to gather and carry the choicest spears throughout the empire. The characteristics of asparagus were so well known that Emperor Caesar Augustus described "haste" to his underlings as being "quicker than you can cook asparagus." Asparagus does cook quickly; most chefs allow only two minutes in the boiling water. The best rule for asparagus is to keep it simple. The standard simple modern Tuscan way of seasoning freshly boiled asparagus is to toss it with salt and a drizzle of extra virgin olive oil. Freshly grated parmesan cheese also makes a good companion to the earthy perfume of asparagus. The Venetians have a unique way of seasoning their asparagus; a sauce made from a finely grated hard boiled egg tossed with melted butter, salt, pepper and a little finely minced fresh thyme is served over the hot spears. Roasted Asparagus Toss one pound bundle of asparagus (which has had the hard ends removed) with enough olive oil to coat, sprinkle with sea salt and freshly ground black pepper. Place on a cookie sheet and roast in a 400 degree oven for 8 minutes. Great served with dinner while hot or as a cold salad with vinaigrette. Stir Fry Asparagus with Ginger 1 bundle asparagus spears (washed with hard ends cut off) 2 tablespoons fresh ginger, peeled, sliced thin and cut into tiny slivers 1 tablespoon fresh garlic, sliced and cut into slivers like the ginger 2 tablespoons peanut or vegetable oil 2 tablespoon white wine 1 teaspoon roasted sesame oil Salt and pepper to taste Cut washed asparagus spears into 2 inch pieces. Heat peanut oil in wok or skillet. Stir fry asparagus, ginger and garlic until spears are done but not soft. Stir in wine, salt and pepper. Remove from heat and toss with sesame oil before serving. |
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