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Fun Facts
Asparagus is the food of kings and emperors! Roman emperor Caesar Augustus told his subjects to Velocius quam asparagi conquantur! or do it faster than it takes to cook asparagus! Ancient Egyptians revered asparagus, and French king Louis XIV liked asparagus so much he dubbed it The King of Vegetables. These annual veggies were also used to soothe upset tummies and reduce pain from bee stings. Because asparagus is an annual, it pops up on its own when the weather warms up -- and grows almost six inches a day into green or purple spears. There's also the mysterious white asparagus -- the vampire of veggies -- that grows in total darkness. Spooky, but so delicious.
Star Power
Asparagus may be the food of kings but it's the queen of glutathione! No other fruit or veggie provides as much of this anti-inflammatory antioxidant, and that's good news for keeping your cells running efficiently, and helping the liver kick out nasty toxins. Also rich in B vitamins to support metabolic functions, asparagus especially excels in vitamin K for strong bones and happy brain cells. Did you know asparagus contains inulin, too, which contributes to better absorption of nutrients?
Quick Preps
PREPARE: Cut a half inch off the bottom of the asparagus. This is the woody, tough part.
- Eat raw. Use a vegetable peeler to ribbon the asparagus and add to salads. Drizzle with olive oil, sea salt and black pepper, then roast asparagus in the oven at 350 degrees for 20 minutes.Chop up and add asparagus to soups, stir fries, scrambled eggs and casseroles.
Fun Tip
Call asparagus mighty spears!
Star-Powered Recipe
Mighty Spear Soup
Serves 4
Ingredients
- 1 pound asparagus, washed, trimmed and cut in half
- 1 tbsp. olive oil
- Sea salt and black pepper
- 1 tbsp. olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup cannellini beans
- 1 tsp. sea salt
- ½ tsp. black pepper
Method
- Preheat oven to 475 degrees. Place asparagus on a baking sheet and toss with olive oil, sea salt and pepper. Roast for 3 minutes.
- In a soup pot, heat coconut oil over medium heat, then sauté onion and garlic for 3-5 minutes.
- Add roasted asparagus, sauté another minute, then add vegetable broth, bring to a boil, and reduce to a simmer, covered, for 10 minutes.
- Transfer soup and white beans to a food processor. Process until smooth, then transfer back to the soup pot. Season lightly if needed with sea salt and black pepper.
How to Store
Fresh, uncooked: Wrap the bottom of the fresh asparagus stalks in a damp paper towel, then place in an unsealed plastic bag for up to 4 days. Eat as soon as possible for best flavor.|To freeze: Wash, then cut into even-sized pieces. Blanch for three minutes and chill quickly in ice water. Drain off excess moisture, place in airtight containers or freezer bags and freeze immediately for up to 18 months.
Fresh, cooked:After cooling, place in covered container or plastic bag for about 4 days. To freeze, see above.
How It Grows
Asparagus produces an underground horizontal stem that creates buds that grow into asparagus spears during the spring and summer months. It takes about two years for one asparagus plant to produce edible 7 in. to 9 in. spears. Each plant produces spears for about 20 years.
Peak Seasons
Spring, summer
Varieties
Mary Washington, Jersey Giant, Jersey Knight, Backlim, Millennium, Crimson Pacific, Purple Pacific, Marte