Natural Living Cuisine

Asparagus

May 12th, 2008 | by Ingrid

Tall and elegant stalks of asparagus are plentiful this time of year and I have wasted no time taking advantage of the harvest. These succulent shoots spring up from underground crowns in hues green, purple, or white, and range in size from pencil thin to thick and juice jumbo.

Varieties

Green asparagus – these stalks appear either completely green or has green stalks with purple tinged leaves.

White asparagus – its creamy white color is developed from restricted growing conditions. It is intentionally grown underground to avoid receiving sunlight, so that chlorophyll does not develop, which will produce green asparagus. It has a milder, sweeter taste and is less fibrous and more delicate than green or purple asparagus.

Purple asparagus – is a cultivar known as Violetto d/Albenga, originating from a region around Albenga, Itally. The stalks are green with deep purple color spears. Purple asparagus gets its color from anthocyanins [also found in grapes and red cabbage]. These spears are softer than green asparagus and are especially good served raw.

Nutritional Profile

Asparagus contains no fat, cholesterol or sodium, has anti-inflammatory and diuretic properties, is an excellent source of antioxidants, and has a lot more to offer from a nutritional standpoint. Asparagus is notable for containing:

Calcium | Copper | Fiber | Iron | Magnesium | Manganese | Phosphorus | Potassium | Protein | Selenium | Tannins | Tryptophan | Vitamin A | Vitamin C | Vitamin B1 [Thiamin] | Vitamin B2 [Riboflavin] | Vitamin B3 [Niacin] | Vitamin B5 [Pantothenic Acid] | Vitamin B6 | Vitamin B9 [Folic Acid-Folate] | Vitamin K | Zinc

Selecting and Storing

Look for firm and crisp stalks with tightly closed leaves. Also check the tips for any shriveled, wet or mushy spears.

Store unwashed asparagus upright in the refrigerator in a container filled with about an inch of water or wrap the bottom ends in a wet paper towel and seal the asparagus in a plastic bag to help keep it fresh and hydrated. It should keeps for about three days refrigerated.

Preparing

Hold the stalks upside down under cold running water to release any sand or soil that might be caught in the tips or soak asparagus in a cold-water bath to remove any sand or soil residue.

After cleaning the asparagus and depending how you will use it, you may want to remove a bit of the tough bottom end of the stalk. Holding the spear close to the bottom and bending it until the bottom inch or so snaps off is one easy way to remove the tough end, or remove the ends of thick asparagus stalks by cutting with a sharp knife.

I usually cut the end off with a knife for less waste and I do not bother to cut the ends when I juice asparagus.

Tips and Suggestions

Here are some suggestions to use and serve fresh asparagus:

Serve whole spears as a crudité with your favorite dip.

Slice thin, fresh raw asparagus and add to a salad

Cut thick asparagus lengthwise in half; then cut the halves in half to make quarters to make asparagus stick.

Asparagus stalks can be peeled using a vegetable peeler.

Try dehydrating asparagus for a few hours for a fresh tasty treat.

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