- Asparagus Pickles ~ Mango
- Asparagus in Lobster Sauce
from Hot Wok. by Hugh Carpenter and Teri Sandison
- Tabasco and Asparagus Quinoa
from Heidi Swanson
- Pappardelle with Asparagus
- Curried Asparagus with Cashews
- Penne with Asparagus - Pasta
- Pasta Wheels and Prosciutto with
Asparagus Spears from Joy of Pasta by Joe Famularo
- Salmon with Angel Hair Hasta, Asparagus and Dill
Only young asparagus shoots are commonly eaten: once the buds start to
open the shoots quickly turn woody and become strongly flavoured.
Asparagus is low in calories and is very low in sodium. It is also a good
source of vitamin B6, calcium, magnesium and zinc, and a very good source
of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K,
thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,
copper, manganese and selenium, as well as chromium, a trace mineral that
enhances the ability of insulin to transport glucose from the bloodstream
into cells. The amino acid asparagine gets its name from asparagus, the
asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world,
typically as an appetizer or vegetable side dish. In Asian-style cooking,
asparagus is often stir-fried. Cantonese restaurants in the United States
often serve asparagus stir-fried with chicken, shrimp, or beef, and also
wrapped in bacon. Asparagus may also be quickly grilled over charcoal
or hardwood embers. It is also used as an ingredient in some stews and
soups. In the French style, it is often boiled or steamed and served with
hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise.
Tall, narrow asparagus cooking pots allow the shoots to be steamed gently,
their tips staying out of the water. In recent years, almost as a cycle
dating back to early culinary habits, asparagus has regained its popularity
eaten raw as a component of a salad.
Asparagus can also be pickled and stored for several years. Some brands
may label shoots prepared this way as "marinated."
The bottom portion of asparagus often contains sand and dirt and therefore
thorough cleaning is generally advised in cooking asparagus.
Green asparagus is eaten worldwide, though the availability of imports
throughout the year has made it less of a delicacy than it once was.
However, in the UK, due to the short growing season and demand for local
produce, asparagus commands a premium and the "asparagus season is
a highlight of the foodie calendar." In continental northern
Europe, there is also a strong seasonal following for local white asparagus,
nicknamed "white gold".
Description: A perennial, asparagus
are spear-like shoots that come in three main varieties: green, the most
common; white, for which the green variety is field blanched; and purple,
an extra sweet and tender variety that turns green when cooked.
Selection: Look for spears with tight
buds and smooth skin. Asparagus should not be withered, brown or limp.
Smaller spears are especially tender.
Storage and handling: Store asparagus
upright with water at its base for 2-3 days in the coolest part of the
refrigerator. Rinse well before using, especially around the scales.
Preparation: Snap the stems where they naturally break
to remove the woody bottom portion. Cut into pieces or use whole spears.
Steam (or cook in a little water) about 5 minutes, until crisp tender.
Microwave about 5 minutes in a covered dish with a little liquid. Roast
with garlic (SIS, p. 51).
Serving suggestions: Serve raw asparagus in salads (SIS,
p. 46) or on a vegetable tray. Season cooked or roasted asparagus with
balsamic vinegar or lemon butter. Use peeled stems to flavor soups.
Nutrients: Vitamins A, C, K, thiamin, riboflavin, folate; iron; fiber.
1 lb raw = 3 cups
1 lb cooked = 2 cups
- Simply in Season by Menonites http://www.worldcommunitycookbook.org/season/guide/asparagus.html
- Wikepedia Asparagus http://en.wikipedia.org/wiki/Asparagus