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