Pronunciation: uh-spair-uh-gus
Other Names: Sparrowgrass, Asparagus Officinalis
Season: anytime, peak season: April thru May
Selection Do's and Don'ts:
- Do look for firm, round, straight asparagus stalks.
- Do look for a medium green color with purple highlights or a ghostly white asparagus.
- Do squeeze the bundles, listening for a squeak. Squeaking bundles equals freshness.
- Don't buy wet, smelly, or limp asparagus.
Storage: Think: clean, cold, covered, and away from light.
Trim about 1/4 inch of of the bottom and wash in warm water. Pat dry and wrap a wet paper towel around the bottom of the stalks. Place in the crisper drawer of your refrigerator or in the back of your fridge away from light.
Preparation: Break off the bottom of the stalk at the natural breaking point. (Grab the top just under the tips and the bottom and snap.) Then, either cook (boil, grill, broil) or eat raw.
Why Should You Eat Asparagus?: Asparagus:
- is low calorie
- has no fat
- is naturally low in sodium
- is an excellent source of folic acid (which is used in blood cell formation and prevention of liver disease and neural tube defects)
- is a good source of potassium (which helps muscles recovery and prevents cramping)
- is a significant source of Vitamin C, Thiamin, B6, and fiber
- provides as many grams of protein as it does of carbohydrates
- contains rutin (which strengthens capillary walls) and GSH (which is an antioxidant and cancer fighter).
Varieties: White asparagus has a more delicate flavor and less fibrous texture. There are also less common varieties of asparagus, such as violet asparagus.
Sources:
- Everything About Asparagus. Michigan Asparagus Advisory Board. 10 Mar. 2006 <http://www.asparagus.org/>.
- Green, Aliza. Field Guide to Produce. Philadelphia: Quirk Productions, Inc., 2004.
