Asparagus tips and trivia

Yield: 1 servings

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ASPARAGUS TIPS AND TRIVIA

Wild asparagus was first gathered by the Greeks, who discovered it growing on the shores of the Eastern Mediterranean. By the year 200 BC, the Romans were cultivating it. It came to America with the first settlers in the New World.

It is considered by many to be an aphrodisiac and is mentioned in love poetry by early Greeks and in Chinese and East Indian literature. The lusty Madame Pompadour served it often, drizzled in a lemon butter sauce, and sexologist Van de Velde included asparagus as one of the best all around love foods.

It is a member of the lily family and includes 150 different species.

Two of the most common are what I like to refer to as "fat ones" and "skinny ones". Both are reputed to have the same flavor, although the skinny ones seem to be most popular. Whte asparagus is nothing more than stalks that have not been exposed to sunlight.

Asparagus is rich in potassium, phosphorus and calcium -- and six medium spears contain a mere 20 calories. Drowning them in melted butter, however, adds more calories.

It takes two years from planting time to first harvest to enjoy this perennial vegetable. It requires a dormant period, and so grows well in four season regions. Prime harvest time is generally between March and June. An asparagus bed can be productive for 15 years or longer with proper care.

Steaming in the microwave or on top of the stove, using a metal steamer basket, is the recommended cooking method and only takes a few minutes.

Stalks can be trimmed by snapping off the bottoms at the bending point, or by peeling about 2 inches up with a vegetable peeler. Look for firm spears with tightly closed heads.

Source: Robin Benzie Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-21-95

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