Spring is almost here for many of us and for some of us it already arrived, bringing with it a craving for refreshing foods that make the hearty winter fare a forgotten thought. What vegetable says spring better than asparagus? It’s green and fresh, bringing images of spring showers and the flowers that are soon to bloom!
Asparagus comes from the Mediterranean part of the world originally, and was thought to also be in ancient Egypt with some types in northern and southern Africa. There is actually a recipe for asparagus in the oldest surviving book of recipes called the Apicius, a Roman cook book written in the IV or V centuries. At one point during the middle ages, asparagus became less known, but thanks to Louis XIV, it became popular again in the 18th century.
When it comes to health, asparagus is a great veggie to look to. It’s heart healthy with being low in sodium, high in folate and potassium. The stalks are also high in antioxidants. Asparagus is also high in vitamins C, A, and K as well as B1, B2, B3, and B6. In the past asparagus was used to help ease and treat problems such as arthritis and rheumatism along with water retention. It’s also a great idea for those who are or are thinking about becoming pregnant as a help in fighting birth defects!
When choosing asparagus to eat, choose stalks that are firm and thin with deep green or purple tips that are closed. Asparagus is best when used within a couple of days of purchase. When storing, keep the ends wrapped in a wet paper towel and in a place in the refrigerator where it can get minimal light.
These lovely green spears are a fresh and healthy veggie that is so well known it’s in a cook book that is almost 2000 years old. Maybe we should take a cue from those who cooked before us and cook with such an ancient veggie, and maybe 2000 years from now an asparagus recipe will be found in one of your cookbooks!
“Asparagus inspires gentle thoughts.” – Charles Lamb
Photo by Muffet.
8. March 2010 at 1:48 pm
Oh how I love asparagus… hot, cold, boiled, braised, roasted mmmm
8. March 2010 at 2:13 pm
It is a very versatile vegetable!