Nothing says springtime like the delicate taste of asparagus. This vegetable has been a prized food since ancient times. Wild asparagus is what the Greeks ate and the Romans cultivated it in their gardens. It was not until the end of the 19th century that asparagus became a big crop in North America.
Focus on Color
Instead of focusing on what cannot be consumed because of its nutritional content, instead concentrate on foods that promote good health and prevent disease. Begin by painting your meals and snacks with rich, vibrant colors. The green, yellow, red, purple and blue colors signify that the produce is rich in plant chemicals or phytonutrients. The benefits of eating more produce will extend to assisting with weight control, something that many readers struggle with all of their lives. Research studies have shown that increasing the number of servings of vegetables can help with weight control is because they are filled with fiber as well as water. As a result of consuming more vegetables and fruits, the calories from less healthy options like high-calorie snack foods are displaces with the fiber and water of the produce.
Asparagus is one of the first signals that the winter months are over. In fact, asparagus spears reach their peak in the Spring. Cooking experts know that asparagus is a healthy and versatile vegetable that can be easily served as an appetizer, a soup, a salad, a side dish, or with pasta. Asparagus is easy to prepare, healthy and delicious to eat. These spears are high in vitamin C, thiamin, riboflavin and folate, high in fiber and a source of iron and potassium. This nutritional powerhouse comes in various colors. The purple variety loses its uniqueness when it’s cooked since it turns green. There also is the delicacy of white asparagus which is more expensive and tender than the traditional green variety. White spears are usually thick and are smoother than the green variety. The good news is that no matter your flavor and color preference, asparagus is available year round, but the best time to buy it is in the spring.
Culinary Tips Asparagus is often sold in bundles. Most cooks look for young pencil thin asparagus spears that have a slight purple tinge at the tip. These spears are the most tender and meaty textured. The older the asparagus plant, the thicker the stems. Avoid wrinkled spears that are dried out since they will be hard to chew. Some chefs still claim that asparagus should be peeled first. Take the rubber bands off the asparagus bundle before storing until ready to use. Asparagus can be refrigerated for three or four days. Most chefs recommend that you trim the stems and store asparagus standing upright, like fresh herbs, in a tall glass with about an inch of water, and loosely cover with a plastic bag. When you are ready to cook the asparagus trim the asparagus spears by bending the stalks until they break off, which is usually at the woody, inedible part of the spears. This allows that stalk to break where it starts getting too tough chew. Stalks of a uniform thickness and length will cook evenly.
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