The first signs of spring are here! Crocuses and tulips are showing their colorful heads. Current day asparagus is puny by comparison to ancient types: some asparagus stalks weighed 1/3 lb. while others grew 12 feet tall! Ancient Egyptians made offerings of asparagus to their gods. Due to its shape, asparagus has a long reputation as an aphrodisiac. Asparagus is loaded with medicinal properties and was initially recognized for its medicinal uses, similarly to some of its relatives (garlic and onions). Originally used by ancient Greeks and Romans to relieve toothaches and prevent bee stings, today asparagus is used as a diuretic and a laxative. (See Nutritional Value Information)

Recently, white asparagus has been appearing in our stores. While popular in Europe for a long time, white asparagus is relatively new to our shores. These white asparagus are not a different variety than our traditional green types; they are just grown in darkness. The lack of light causes the spears to have no chlorophyll - the pigment that makes asparagus green. Some say that the white spears taste sweeter, but some say they don't have as much flavor. You will just have to try them to know for sure! You may also be seeing purple asparagus. Some of the purple types may be more tender than the green spears so that they can be eaten raw (they turn green when cooked). They could be a great way to add an unexpected flash of color to a salad. Ask at your farmers' market about some of these non-green asparagus.

Interesting Facts:

	Asparagus comes in green, white, and purple. Look for bright, firm, brittle, straight stalks with tight, compact tips.
	Store in a plastic bag in the refrigerator. Try wrapping the stems in a wet paper towel.
	Cook briefly (steam or roast) after snapping of the tough lower stem portion.
	Can be eaten hot or cold, in soups, salads, sandwiches, pasta, or on its own.
	Nutritious, delicious, and medicinal too!

Side Bar:

	Our asparagus is puny by comparison to ancient types: some asparagus stalks weighed 1/3 lb. while others grew 12 feet tall!
	Ancient Egyptians made offerings of asparagus to their gods.
	Asparagus has long been thought to be an aphrodisiac.
	Asparagus is related to garlic, onions, and others in the lily plant family.
	Asparagus is loaded with medicinal properties and was initially recognized for its medicinal uses. Originally used by ancient Greeks and Romans to relieve toothaches and prevent bee stings, asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels form rupturing. Its fiber content makes it a laxative as well.

Eating - Now That's Easy!
Usually we eat the tender green part of the asparagus, sometimes referred to as asparagus tips. To get the tips, you may need to break the asparagus spear by just snapping it between your hands (it will naturally break off at the lower woody part of the spear). You can eat the tougher part or use for soups too! Just peel them and slice into salads for added crunch.

You can steam the tips and top with butter or a hollandaise sauce. For an extra kick, try a lemony butter (melt butter in a saucepan with a little lemon juice). Asparagus can be sauteed or steamed and tossed with pasta and your favorite vegetables. To steam, add about 1 inch of water with some salt to a tall pot and stand spears upright in it. Cover and cook for 15-20 minutes. Use a steamer basket if you have one so that you don't lose flavor in the cooking liquid! You can cook the spears flat too, they just may not be as crisp when done.

Once cooked, asparagus can be chilled and eaten with any of your favorite dressings alone or in salad. Try chilled spears dipped in a peanut sauce. For an intense flavor, you can roast or grill asparagus as well. First toss the spears in olive oil and salt. Then bake at 450 degrees Fahrenheit or grill until the spears are just tender (10 minutes).

Fresh Asparagus in Marinade
1/2 cup salad oil	1 clove garlic, crushed
1/2 teaspoon salt	1/2 teaspoon dried tarragon
1/4 teaspoon sugar	1/4 teaspoon minced fresh onion
1/16 teaspoon pepper	3 tablespoon fresh lemon juice
2 pounds fresh asparagus, steamed till crisp-tender, then chilled
Mix first 7 ingredients and let stand 1 hour. Then add lemon juice and pour over asparagus. Marinate for 1 hour before eating.

Nutritional Value
Green asparagus is a good source of vitamin C, and folacin, and contains moderate amounts of vitamin A, E, potassium and small amounts of iron. The fresh cooked spears also contain lots of fiber. They are low in calories and sodium, too! The white asparagus have lower vitamin contents than the green spears. Asparagus has long been recognized for its medicinal properties. Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels form rupturing. Its fiber content makes it a laxative too.

Best Way to Store
Keep asparagus cold and humid. Refrigerate in a plastic bag. Don't wait too long to enjoy once you bring it home! If they are limp when you're ready to use them, break off the stem ends and standing them upright in cold water for an hour, to make them firm again.

Selection
The size of the stalks is not related to tenderness, but instead to the age of the bed in which it grew (young and old beds have the skinniest stalks). Choose green spears with closed, compact tips. Open tips are an indication that the asparagus are over-mature. Avoid spears whose stems ends look dry. The stalks should be straight, firm, and brightly colored.

Sources:
Onstad, D. 1996. Whole foods companion: a guide for adventurous cooks, curious shoppers & lovers of natural foods. Chelsea Green Publishing Company, USA.