Sweet Spears of Spring
A member of the lily family, asparagus is one of the most unique edibles and its appearance in the produce section of stores heralds the arrival of spring and makes me (and countless others) happy at each annual debut.
Asparagus is an ancient food, cultivated by the Egyptians, Greeks and Romans. In fact, cooking instructions for the lovely green spears was contained in the oldest surviving cookbook, De re coquinaria, penned in the third century AD by Apicius. It is high in folic acid (great for everyone but especially good for expectant mothers) as well as potassium, fiber, thiamin, and vitamins B6, A and C. It contains no fat or cholesterol and is very low in sodium.
It also contains asparagusic acid, a sulfur compound that may excreted in the urine of some who consume the veggie. This acid may be what causes "asparagus pee" - a distinct pungent odor in urine for a few hours after eating asapragus. Perhaps this strange smell is what prompted ancient cultures and some modern practitioners of homeopathic medicine to use asparagus as a treatment for urinary tract and bladder infections. The jury is still out on whether eating this yummy green can actually cure anything.
It has a comparatively short season for peak availability and it takes about 3 years for new plants to get to a harvesting stage, which is likely why asparagus can be a little expensive compared to other vegetables but the price is worth it, even if just as an occassional spring and early summer treat. Funny thing is that after the plants have been in the ground three years, they can grow wildly, producing annual edibles for up to 15 years - and some plants can grow as much as 10-inches in a 24 hour period!
In celebration of gorgeous 'gus, I like to prepare it simply so this vibrant veg can delight the tastebuds and the eye.
I give you Roasted Asparagus:
One bunch asparagus
2 tbsp. good quality olive oil
generous pinch of course or Kosher salt
Preheat oven to 325-degrees F.
Rinse and pat dry the asparagus spears. Holding each spear at either end, bend gently to allow it to snap apart at the woody (inedible) end; about an inch or two of the bottom.
Place asparagus in a shallow oven-safe cooking vessel, like a ceramic cassarole dish or small roasting pan. Drizzle with oil and sprinkle on salt; toss to coat all spears with oil and salt.
Place in oven until slightly wilted and brown, about 30-40 minutes. Serve hot or at room temperature. Excellent with eggs, meat or fish. Also delicious served chilled with a vinaigrette.
Coming up soon: Parmesan Orzo with Roasted Red Peppers and Asparagus
Asparagus is an ancient food, cultivated by the Egyptians, Greeks and Romans. In fact, cooking instructions for the lovely green spears was contained in the oldest surviving cookbook, De re coquinaria, penned in the third century AD by Apicius. It is high in folic acid (great for everyone but especially good for expectant mothers) as well as potassium, fiber, thiamin, and vitamins B6, A and C. It contains no fat or cholesterol and is very low in sodium.
It also contains asparagusic acid, a sulfur compound that may excreted in the urine of some who consume the veggie. This acid may be what causes "asparagus pee" - a distinct pungent odor in urine for a few hours after eating asapragus. Perhaps this strange smell is what prompted ancient cultures and some modern practitioners of homeopathic medicine to use asparagus as a treatment for urinary tract and bladder infections. The jury is still out on whether eating this yummy green can actually cure anything.
It has a comparatively short season for peak availability and it takes about 3 years for new plants to get to a harvesting stage, which is likely why asparagus can be a little expensive compared to other vegetables but the price is worth it, even if just as an occassional spring and early summer treat. Funny thing is that after the plants have been in the ground three years, they can grow wildly, producing annual edibles for up to 15 years - and some plants can grow as much as 10-inches in a 24 hour period!
In celebration of gorgeous 'gus, I like to prepare it simply so this vibrant veg can delight the tastebuds and the eye.
I give you Roasted Asparagus:
One bunch asparagus
2 tbsp. good quality olive oil
generous pinch of course or Kosher salt
Preheat oven to 325-degrees F.
Rinse and pat dry the asparagus spears. Holding each spear at either end, bend gently to allow it to snap apart at the woody (inedible) end; about an inch or two of the bottom.
Place asparagus in a shallow oven-safe cooking vessel, like a ceramic cassarole dish or small roasting pan. Drizzle with oil and sprinkle on salt; toss to coat all spears with oil and salt.
Place in oven until slightly wilted and brown, about 30-40 minutes. Serve hot or at room temperature. Excellent with eggs, meat or fish. Also delicious served chilled with a vinaigrette.
Coming up soon: Parmesan Orzo with Roasted Red Peppers and Asparagus