Ancient Egyptians ate it fresh, Roman food connoisseur Marcus Gavius Apicius included it in his third century De Re Coquinaria (the oldest surviving cookbook) and Louis XIV popularized it in the 18th century. Today asparagus is eaten around the globe because it is easy to get, cheap, highly nutritious and has medicinal properties.
The asparagus we know from the grocery store is comprised of shoots sprouted from an underground crown. It varies from shades of green, purple and white to grades such as small, standard, large and jumbo. While the vegetable is cultivated all year round, it's best in April through mid-June.
With no fat, no cholesterol, low sodium and a wealth of vitamins and minerals, asparagus is among the most nutritious vegetables in the world. It's rich in folic acid, potassium, fiber, vitamin B6, vitamins A and C, and thiamine. The nutrients in asparagus have been known to prevent liver disease and neural tube defects like spina bifida. The German Commission E Monographs, Germany's catalog of herbal medicines, suggests that a preparation from asparagus roots will treat urinary tract infections.
What to Look for
Although asparagus comes in many sizes, shapes and forms, there are shared traits that will help determine which spears are the most fresh. Asparagus with wider diameters are generally higher quality and more tender. The spears should be firm with rounded and compact tips that are deep green or purplish in color. Picking uniform spears is advantageous when it comes to preparing the veggies because they require the same amount of time to cook
For a milder, less bitter taste, try white asparagus, which is cultivated hidden from the sun's rays so it can't produce the green pigment chlorophyll. For some sweet in your spears, pick up purple asparagus, which is higher in sugar and low in fiber.
To store asparagus, trim an inch off the ends and wash the spears thoroughly with warm water. Dry the veggies and put them in a wrapping that will keep out moisture. Refrigerate the spears. Another option is to stand the stalks in a container with a couple inches of water and loosely wrap the tops in a plastic bag. Place them away from refrigerator lights because light, air and heat all destroy the nutrient folate. The asparagus should keep for two to three days.
Common Pitfalls
Overcooking asparagus will turn the popular vegetable to a dark green or gray color and it will become stringy and tough in texture. But, even worse than an unattractive exterior is the loss of vitamins and minerals that result from overcooking!
Asparagus also contains a moderate amount of purine, which the body breaks down into uric acid. People with kidney problems or gout may want to avoid eating too much of the vegetable since both conditions are associated with a build up of uric acid.
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