Asparagus is a vegetable, which is actually a member of the Lily family, and one that has been grown for more than 2,000 years. It is very high in antioxidants and was valued for its perceived medicinal purposes in ancient Rome, where it was used to treat everything from cuts to toothaches. They also thought of it as a aphrodisiac.

It takes about 3 years after a "crown" is planted that an asparagus plant will begin to produce stalks. Once they get started, the plants grow fast - very fast. Under optimal conditions, such as mild, warm weather, the spears may have to be harvested every 24 hours during their season, which begins in late spring and lasts for about three months. White asparagus comes from the same plant as green, but is grown underground. Lack of exposure to the light prevents chlorophyll from developing and keeps the stalks white. Almost 80% of the country's asparagus is grown in California, and while many states have small crops, the balance of the commercial product is grown in Washington and Michigan.

Asparagus is highly nutritious in addition to having a delicious, unique flavor. A serving of asparagus, which is made up of 100 grams, or about 5 stalks, is very low in calories and has 3 g of protein. It is high in folic acid and is a good source of potassium, thiamin, fiber, and vitamins B6, A and C. White asparagus has actually been shown to contain fewer nutrients than green asparagus.

When choosing asparagus, look for thicker stalks. The younger plants tend to grow thicker, sweeter asparagus. Since asparagus must be harvested every day of the season, there are not any "old" stalks. Thinner asparagus comes from older plants or plants that have been grown very close together. The base of the asparagus should be trimmed or peeled, as it generally acts like a tough shield, protecting the plant. It is easy to see at what point the asparagus will be tender because if the stalk is bent, that point is where it will snap. Select spears that have tightly closed, compact tips.

The easiest way to cook asparagus is to put it in a skillet with 1-2 inches of water, bring to a boil and remove the asparagus when just tender, about 3-4 minutes after boiling. My favorite way to prepare asparagus is to roast it. I just toss it in a little bit of olive oil, salt and pepper and spread it on a baking sheet in a 400F oven for about 20 minutes,  or until lightly browned. For a few more preparation suggestions try:

• Cream of Asparagus Soup 
• Asparagus and Meyer Lemon Risotto
• Asparagus Peppercorn Beef 
• Grilled Cheese and Asparagus Sandwich 
• Asparagus Flan

[Image Asparagus.org]