Two Recipes and History of This Healthy Green Vegetable
The perennial genus Asparagus officinalis originated in Africa and Asia. Though known as a Spring vegetable, it is now available year round. Asparagus is a great source of nutrition, loaded with vitamins A and C. It is also a good source of folic acid, potassium and fiber. The amino acid, asparagine, gets its name from asparagus, since the plant is rich in this healthy compound.
Ancient Greek and Romans enjoyed these fleshy stems when they peaked out each March and April. In France the asparagus are grown under pots to blanch them white and give them a more delicate flavor. Asparagus is very versatile for cooking methods, it can be batter dipped, boiled, broiled, gratinéed, grilled, stir-fried, steamed or sautéed. The larger stemmed variety need to be peeled at the thicker ends with a vegetable peeler. Asparagus is great with butter or olive oil for a simple side dish. As with most green vegetables, when blanching the asparagus, cook in rapidly boiling salted water to preserve the bright green color. If storing the vegetable for a period of time keep in standing vertically in a tray of water. This vegetable is normally very perishable.
Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. The shoots are prepared and served in a number of ways around the world. In Asian cooking, asparagus is often stir-fried. In the Cantonese style of Chinese cooking it is often stir-fried with chicken, shrimp, or beef. Asparagus may also be quickly char-grilled for healthy Al Fresco menus. French chefs made it popular boiled or steamed and served with a decadent hollandaise sauce. The best asparagus tends to be early Spring season. Tall asparagus cooking pots allow the shoots to be steamed gently, cooking the tougher ends before the tender tips.
The Purple asparagus variety has a higher sugar but lower fibre levels. Originally developed in Italy and commercialized under the variety name Violetto d'Albenga. Since then, breeding work has continued in New Zealand and the U.S.
A member of the lily family, asparagus, (Asparagus officinalis), derived from the Greek word asparagos, which can be traced back to 1000 A.D. Other documentation shows Cato in 200 B.C. giving growing instructions for the plant. Asparagus varieties were also cultivated by the Egyptians.
Soy Roasted Asparagus
Roasting the asparagus with soy helps to give a dark caramelized color and salty unami flavor
- 1 pound fresh asparagus
- Vegetable cooking spray
- 2 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon minced ginger root
- a few turns of freshly ground black pepper
Directions:
- 1) Snap off tough ends of the asparagus. Peel the roots if necessary with a vegetable peeler.
- 2) Heat the sesame oil in a large nonstick skillet over medium low heat until hot. Add asparagus, soy sauce, ginger, and pepper. Cook, stirring constantly for 5 minutes. Serve immediately.
- You can also roast on a cookie sheet sprayed with non-stick cooking spray
(Yield: 4 servings)
Asparagus Vichyssoise
This creamy soup benefits from sitting overnight to develop the flavors.
- 2 pounds asparagus, rough chopped
- 2 tablespoons butter or margarine
- 1 bunch green onions, choped
- 1/2 pound potatoes, peeled and diced
- 2 1/2 cups chicken or vegetable broth
- 2 cups water
- 1 teaspoon thyme
- 1/8 teaspoon nutmeg
- 1 1/2 cups milk or cream
- 1 1/4 teaspoons salt
- 1/4 teaspoon white pepper
Directions:
- In boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and rinse with cold water. Drain and Pat dry and set aside.
- a large saucepan. Add the green onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Working in batches, puree the soup in a blender, Reurn to the pot and Stir in the milk, salt, nutmeg and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
(Yield 8 large soup bowls)
