All Asparagus
June 22nd, 2010WARNING; Long post ahead; please adjust your monitor brightness for a long read.
I like eating asparagus, something about the nutty flavor of it draws me in. And it’s ability to pair perfectly with so many other food types. Have it cold, as a side dish or even as a main on its own, however you like your spear it just boils down to one thing, deliciousness.
For centuries, the asparagus has been a highly prized produce and praised for its distinctiveness by celebrated figures like Julius Caesar, Louis XIV and Thomas Jefferson. Fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since those days. With its slender stalk and vibrant hue, asparagus certainly outshines the average vegetable. The name “asparagus” comes from the Greek language meaning “sprout” or “shoot”
Despite its leaf-like form asparagus is neither a leaf nor is it a vegetable. It is in fact related to the lily family, sharing kinship with the tulip and the hyacinth. Asparagus is a perennial, an almost leafless member of the lily family. The spears we purchase are actually the shoots from an underground crown. It roughly amounts 3 years for crowns to develop enough to begin producing shoots, but once they do, they can continuously produce for something like 20 years !!
Asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight. The white asparagus has a milder flavor than green asparagus. White asparagus is buried under soil to block chlorophyll production, resulting in a white plant. Some markets also offer purple asparagus, which has a fruitier flavor than green or white asparagus.
This spear is considered to be a natural aphrodisiac. It has health benefits providing folic acid, necessary for the production of red blood cells. Enjoy the asparagus within a day or two after purchase for the best flavor. Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since folate is destroyed by exposure to air, heat or light.
Still not convinced that you should eat asparagus? Here are a few more points as to why.
1. Asparagus is very affordable (probably THE best reason !!!)
2. Asparagus is without fat or cholesterol, while providing fibre. That makes it a must for any diet, including a weight loss diet (something for myself to consider … hahaa)
3. Asparagus provides the essential B group vitamins thiamin, riboflavin, niacin, B6 and biotin.
4. Asparagus is a great source of folate, with a serve giving us over 20% of our daily needs. Folate is important for expectant mothers and for reducing heart disease risk.
5. It’s not only fruit that gives us vitamin C. A serve of asparagus provides about a quarter of our daily needs of vitamin C. (Imagine having asparagus in your mains and then kiwi for dessert! )
6. Asparagus has a brilliant range of bioactive compounds, such as antioxidants like rutin and beta-carotene. The research strongly suggests that the bioactive compounds in asparagus are keeping us healthy, well into old age.
7. Asparagus has potassium to help keep our blood pressure healthy.
Green Asparagus
The green color in green asparagus derives its color from the process of photosynthesis as the spear erects from the soil into direct sunlight. A common misconception is that thin spears are young shoots and therefore more tender. In fact, long, thick dark green glossy spears with tightly closed heads are the best quality. Correct cooking results in vibrant green spears with a delightful tender crisp texture.
Classic, Simple & Sophisticated, my super photo-shopped vol au vent
White Asparagus
White asparagus has long been considered a delicacy, particularly by Europeans, and commands about double the price of green asparagus. The difference is that white asparagus is grown in the dark. When asparagus spears are exposed to sunlight, they first turn pink and later, the familiar green color. The main reason that white asparagus is more expensive is that there is a limited supply, and the production costs are high. Traditionally white asparagus was produced in the field by hilling up extra soil above the crown so that the spear could develop to a harvestable length without being exposed to sunlight.
Tip; contrary to many recipes, you should try to avoid cooking asparagus in water. as it breaks down the cellular walls of the spear with the flush of water. Releasing the flavors and nutrients into the poaching liquid. However, the opposite occurs when it is cooked in oil/fat. The cellular walls of the spear is “protected” so to speak. Keeping in all those desired qualities (just avoid over cooking it). Do a little test, cook an asparagus in water and another grilled coated with oil (choose a neutral tasting oil NOT olive oil in this case)and another sauteed with butter in a pan.
Then difference would be obvious. Then taste the water in which you cooked the asparagus in and you would be amazed with the amount of flavor in it. Don’t fret, this wrong doing could be used for you. Do what I do, Wash the peelings from your asparagus preparation and place it in a metal container with some aromatics and half its weight of water or stock or even milk. Wrap it tightly and steam for a good 4hours. Remove, strain and make a liaison with egg yolks and cream. And you have yourself a basic nage to enhance your asparagus dish like a risotto. Or just used that stock for soup. Simple enough.
The asparagus dishes above are on the flashy side. However the simplest of ways to enjoy asparagus is to simply pair it with a well cooked egg. Be it slow cooked, poached or boiled. The result is truly magnificent in my view. Use the asparagus nage tip mentioned earlier to add into the dish to give it that silky mouth feel …. yaaarmeeee !
Truly hope you enjoyed this all asparagus post! Go explore the endless possibilities in preparing asaparagus and drop me a note !
Till then Happy Fooding !!!
