Age of Asparagus

Share this post

"This is the dawning of the age of asparagus, the age of asparagus,

as-pari-gusss."

Spring has sprung and green shoots and blossoms abound. New growth is

exactly what is in your TakeHome box this week - asparagus. Asparagus

is a perennial, an almost leafless member of the lily family. A

springtime delicacy, we wait all year for it's special taste.

To have a bank of asparagus is truly a great resource: a useful plant,

even the top green fronds are the same airy greenery that florists use

in bouquets and full of medicinal and health value. The ancient Romans

ate it raw or dried for curing aliments ranging from bee stings to

toothaches. There is even a recipe for asparagus in the oldest

cookbook, the 3rd century Roman Apicius. But it is more commonly known

for its diuretic and anti-inflammatory properties. It is high in

Potassium, the B vitamin Folate, and folic acid but low in sodium,

great for a healthy pregnancy. Asparagus contain a special kind of

carbohydrate called inulin that the health-promoting friendly bacteria

in our large intestine, such as Bifidobacteria and Lactobacilli, love.

Good for digestion.

To store: wrap the ends of the asparagus in a moist paper towel and

place in the back of the fridge, as folate degrades in light and heat.

Cooking can be has simple as simmering in water for a few minutes. Or

the aficionado may use an asparagus steamer basket so the bottoms get

more heat than the tips. Drizzle with lemon juice, olive oil and a

dash of sea salt and enjoy. To serve chilled, plunge the asparagus in

ice water, but don't let them sit long or they will become soggy.

Asparagus comes from the Greek word meaning “sprout.”

And who better to follow through the spring time greenery than

Persephone, the Greek goddess of spring.

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

Two Easy Recipes for Canning Stone Fruit
June 25, 2019
The health benefits of honeydew melon
June 20, 2019
The delicate flavors of white peaches and nectarines
June 13, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
How to make stone fruit jams and butters
June 6, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.