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:

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
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 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.