Posted by Sidra Forman on Thu, May 13, 2010
Basic Information
Birthday: I was used by ancient Egyptians, Greeks and Romans more than 2,000 years ago. I'm at my peak in the spring through early summer, and I taste best if I'm eaten soon after I'm picked.
Hometown: The Mediterranean region; California is the biggest producer in the United States.
Family Members: I'm a member of the lily family, and am related to the onion and garlic
Personal Information: I'm a nutritious food, high in folic acid, potassium, fiber, vitamin B6, vitamins A, C and K, and thiamin, which is critical for converting food into energy. Its namesake phytonutrient, asparanin A, has anti-cancer properties. And like most other veggies, I have virtually no fat, no cholesterol and am low in sodium.
Fans: I have many admirers, including several historical world leaders like Julius Caesar and King Louis XIV of France. In fact, I'm often referred to as "food of the kings."
Favorite Activities: Being slightly cooked when I'm fresh. Break off the bottom of the stem at the natural breaking point, lightly coat with grapeseed oil and season with salt and pepper. Roast in a 400-degree oven for about 2 to 4 minutes depending on the thickness of the spear. Serve warm as a side to pretty much any entree or cold in place of a salad.
Favorite Facts: White asparagus is the same as green asparagus— it lacks the green color because it was grown without light.
About Me: I'm a perennial plant, which means that once I'm planted, I will keep coming back year after year without having to be replanted. It's best if you wait for a full three years after planting me to pick me. If you take care of me properly, the same plant will produce asparagus for 15 to 20 years in a row.
Posted by Sidra Forman on Wed, May 06, 2009
Asparagus season is at its peak right now and will continue for about the next six weeks. You can find it at farmers markets as well as grocery stores across the country. (To find a farmers market near you, check out Local Harvest.)
Just-picked asparagus is nothing like asparagus that has traveled from far away places. It's so delicious that it can be eaten raw. My favorite way to enjoy it is to have it just barely cooked. Preheat the oven to 375 degrees. Lightly coat the asparagus with a vegetable oil cooking spray and sesaon with a bit of salt and pepper. Place the asparagus in the oven for 2 to 5 minutes depending on the thickness of the stalks. Eat as is or season with a squirt of lime.
In addition to the delicious taste, asparagus is low in calories, high in fiber and loaded with vitamins and minerals.
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