Asparagus, Considered a Delicacy since Ancient Times

BY KIM HUGHES –

Asparagus was first cultivated about 2500 years ago in Greece. The name is a Greek word, meaning stalk or shoot. The Greeks believed asparagus was an herbal medicine which, among other things, would cure toothaches and prevent bee stings.
Second century Physician, Galen, described asparagus as “cleansing and healing.” Claims for medicinal benefits of asparagus persist to this day. The Romans became great lovers of asparagus, and grew it in high-walled courtyards. In their conquests, they spread it to the Gauls, Germans, Britains, and from there, the rest of the world. It came to the United States in the l870’s.
When buying asparagus, look for closed, compact tips, smooth, round spears and a fresh appearance.  Stalks should be tender almost as far down as the green extends.
Due to its delicate nature, asparagus should be cooked the same day it is purchased. If you wish to keep it longer, it should be kept cold and covered.  Refrigerate and use within 2 – 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends and place in a moisture proof wrapping, or stand upright in two inches of cold water.
Asparagus is the leading supplier among vegetables of folic acid, which is necessary for blood cell formation, growth, and prevention of liver disease. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today’s health-conscious consumer.
Asparagus contains only about 4 calories per spear. It also contains no fat or cholesterol, is a good source of potassium, a significant source of thiamin and vitamin B6. It is also one of the richest sources of rutin, a compound which strengthens capillary walls.
There are several cooking methods for asparagus. In a saucepan or steamer, cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes. Try stir-frying by cutting spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.
Why not give this unusual vegetable a place at your dinner table?  You might just find that it has become a favorite vegetable of yours. Fresh Parmesan Asparagus goes great with poultry or fish and is a quick vegetable for those busy nights.

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Jeri Pearson

Jeri is the News Director for Pulse Multi-Media and Editor of The Polk County Pulse. She has 10 years of experience in community focused journalism and has won multiple press association awards.

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