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Feature Articles: Cooking and Produce Asparagus:
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Cultivated for its medicinal purposes more than 2,000 years ago
by the Egyptians, asparagus is a classic springtime delicacy
known for its characteristic flavor. It is also a healthy
addition to your diet.
Asparagus is a powerhouse of nutrients. It is an excellent
source of folic acid as well as a good source of vitamin C,
potassium, B vitamins, copper, vitamin A, iron, phosphorus and
zinc. Asparagus is also a diuretic and a laxative.
Asparagus is actually a young edible shoot, commonly called a
spear. The spear rises from an underground thick stem called a
crown, which is capable of producing spears for 15 to 20 years.
If you grow your own asparagus, there is no harm in harvesting
from an established bed for up to six weeks each spring. Once
asparagus stalks reach maturity they become woody and develop
fernlike foliage from the head, making them inedible. It is
imperative to check your asparagus bed daily.
There are more than 300 varieties of asparagus, only 20 of
which are edible. They are divided into three main categories:
Green asparagus is the most common
type. It is harvested at a height of 6 to 8 inches.
White asparagus is grown in the dark
and covered heavily by soil. It is harvested as soon as it
emerges from the ground. While more tender than the green
variety, it is less flavorful and more expensive to buy.
Purple asparagus has a fruity flavor
and should be harvested at 2 to 3 inches high.
Buying
Choose asparagus with firm, crisp stalks and compact,
brightly colored heads with no traces of rust. Avoid yellowish
asparagus with soft stalks and heads that are beginning to
flower, which are signs of age. Keep in mind that it can take 10
to 14 days to get asparagus to the produce department, so
store-bought asparagus is typically tougher than freshly
harvested asparagus.
Storing
Asparagus is an extremely perishable vegetable, so wrap it in
a damp cloth and store in a perforated plastic bag in the
refrigerator. You should use it within three days of purchase.
Preparing
It’s unnecessary to peel asparagus, but it should be washed well in cold water to get rid of sand and soil. Cut off the base of the stalks (you can tie asparagus in bundles to make them easier to remove) and steam until tender but still firm.
Avoid cooking asparagus in cast-iron pots, as asparagus
contains tannins that react on contact with iron and alter the
color of the vegetable.
Asparagus Supreme
Yield: 8 servings
1 1/2 pounds fresh asparagus
(or one 10-ounce package of frozen asparagus)
1 can cream of chicken soup
1 tablespoon flour
1/2 cup sour cream
1/4 cup grated carrot (optional)
1 tablespoon grated onion
salt and pepper to taste
Topping:
3/4 cup herb-seasoned stuffing mix
2 tablespoons margarine or butter, melted
Wash asparagus and cut into 1-inch pieces. Cook in boiling
water until tender (or prepare frozen asparagus according to
package directions). Mix together soup, flour, sour cream,
carrot, onion and seasonings. Add asparagus and spoon mixture
into a 2-quart baking dish. Combine topping ingredients and
sprinkle around edge of baking dish. Bake at 350 degrees F for
30 minutes.
For more information on growing asparagus at home, see MU Extension guide G6405, Growing Asparagus in Missouri.
Last update: Monday, August 07, 2006
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