Asparagus in season is one of those vegetables that I just can’t seem to get enough of because I love its fresh flavor and texture, it’s easy to prepare, it goes well with just about any food, and it’s a good source of many nutrients.
GROW:
The first time I saw asparagus growing, I though it appeared to have somewhat of a science fiction aspect for two reasons. The first, is that most vegetables and fruits grow out of a base plant, yet each asparagus spear pops directly up from the soil, no leaves to trim, or seeds to remove. Secondly, under good conditions, a spear of asparagus can grow from several inches to seven inches in a just one day!
About five years ago, my husband planted an asparagus bed in our garden, which as typical, took several years to produce a harvest. I can cut all the mature asparagus out of the bed to enjoy for supper one day and return the next day to find that just as much had grown to harvest again. This pattern lasts for about 4-5 weeks before the plant begins to bolt and flower, ending its perennial growing season.
Historically, asparagus was long recognized as a delicacy, but is now widely grown by small and large farm operations. It will be the most flavorful, tender, and nutrient dense when eaten in season, close to harvest.
EAT:
Asparagus can be eaten raw, grated into fresh salads or slaws or added to or added to pasta, rice, or stir-fries dishes. Yet simply steaming asparagus will bring out its true flavor and tenderness. Dress with a drizzle of extra virgin olive oil for grilling or roasting; add a light sprinkle of sea salt before serving. A Dijon mustard, lemon or balsamic vinaigrette can especially make asparagus pop on the tastebuds.
HEALTH:
Asparagus is a good source of fiber, minerals iron and zinc, as well as vitamins A, C and E. There is some research that suggests eating asparagus can help to reduce the risk of cancer, cognitive impairment, and heart-related diseases, including high blood pressure.
AFTER ODOR?
No discussion of asparagus would be complete without mention of the smell it produces in our urine—yes, asparagus pee! This is caused by a sulfur-containing compound identified as methyl mercaptan, a colorless gas expelled in urine after eating asparagus.
Many people believe that they produce the odorous asparagus metabolite, while others do not as they don’t notice it. In reality, research has shown that a genetic variant is responsible for the ability to smell the mercaptan or not. About three out of five people of European-American descent are able to detect the order in their urine.
Although it may seem strange that a vegetable with many positive attributes (a few spears can even add flair to a flower bouquet) leaves a definitive odor in pee that some can smell while others cannot. Regardless, grab bunches to enjoy of it while it’s still in season for good taste and nutrition.
To your good health!
KC
Lemon Vinaigrette
Drizzle on vegetables, salads, and poultry
· ¼ cup White Wine Vinegar
· 1 Lemon, zested, plus 2 tablespoons juice
· 1 tablespoon good Dijon mustard
· 1 fresh Garlic clove, minced
· 1 teaspoon fresh ground Black Pepper, to taste
· 1/3 cup Extra Virgin Olive Oil
· Grated Pecorino or Parmesan cheese (optional)
· 2 T FRESH chopped Parsley (optional)
1. Whisk together all except for olive in a glass bowl or jar.
2. Slowly drizzle in oil while whisking, or use blender.
3. Fold in optional cheese and parsley if using.
Refrigerate leftover.