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| Asparagus |
The History Of America's Favorite Lily The name, "asparagus," derived from Greek, means "sprout" or "shoot," and the vegetable belongs to the lily family. Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its herbaceous flavor, succulent texture, and alleged medicinal qualities. They ate it fresh, and dried the vegetable to use in the winter. In China, candied asparagus spears remain a special treat. In the 16th Century, asparagus gained popularity in France and England, and early Colonists brought it to America. King Louis XIV of France so enjoyed this delicacy that he ordered special greenhouses built to produce a year-round supply. Hence the reference to asparagus as "Food of the Kings." The first documented production of asparagus in California dates back to 1852. The industry celebrated its 150th anniversary in 2002. The California Season The California Asparagus harvest begins in February - supplies peak in March, April, and May - then taper off into June. Nearly 95% of the 200 million pounds of fresh asparagus grown in the U.S. comes from California. California Asparagus grows on about 34,000 acres, from the San Joaquin Delta region to the irrigated Southern California desert. Other U.S. sources for fresh asparagus, shipped commercially are: Washington, Michigan, and the Mid-Atlantic states. The Story From The Field: Growing, Harvestiong, Shipping Asparagus grows on a perennial plant raised in furrowed fields. Plants take about three years before they produce. This delicate plant needs a temperate climate to grow and requires much hand labor. Asparagus spears are cut by hand when they measure about 9 inches in length. Careful harvesting means more green and very little waste. Experts grade fresh California Asparagus in sheds located near the fields, then it's packed and shipped within hours. Shippers use specially designed crates to maintain freshness and protect asparagus from damage. A moist, absorbent fiber pad placed on the bottom of the crate helps keep asparagus fresh; space left at the top allows room for the spears to expand.
The Skinny On Size, Tenderness and Buying Tips Select bright green asparagus with compact, firm tips and smooth, tender skin. California growers offer a range of sizes that fit every application, from standard (5/16 inch) to jumbo (13/16 inch). Both are very tender as tenderness relates to color; the greener (whiter for white asparagus) the better. The Way To keep Asparagus Cool and Moist Handle asparagus spears like flowers. Trim the butt end of the spears, then refrigerate, upright, standing in an inch of water. Cover loosely with plastic. Or wrap the cut ends in a wet paper towel and store in a plastic bag with the top of bag left open. Stored this way, fresh asparagus keeps for two to three days refrigerated. Selecting Storage Serving Suggestions make a unique "raft". The Yield and Asparagus Cooking 101 A pound of asparagus contains 12 to 15 spears that measure 9 to 10 inches long and 1/2 to 3/4 inch thick. A pound serves 2 to 4 people. Trim about an inch from the butt end. Cook asparagus until barely fork tender (tender crisp). Do not overcook; asparagus will absorb water and break down. Let cool to room temperature if not serving hot. Once cooked, refrigerate asparagus for no more than two days. To Boil Place whole trimmed asparagus in a large skillet with 1 1/4 to 1 1/2 inches of water. Boil and start timing; reduce heat and briskly simmer, uncovered , for allotted time. To Steam Place asparagus on a steamer rack in a large saucepot over rapidly boiling water (water should come up to the rack but not over it). Cover saucepot and start timing. Steam for allotted time. To Microwave Arrange asparagus in a glass baking dish, with tips overlapping in center. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave at HIGH (100%) power for allotted time. Let stand 3 to 5 minutes. To Stir-Fry Cut asparagus spears into 1/4 inch diagonal slices, keeping tips whole. In a large skillet heat 1 to 2 tblsp. Vegetable oil; add asparagus pieces and stir-fry for allotted time. The Nutrition Facts Naturally low in calories, fat, cholesterol, and sodium, asparagus is an excellent source of folic acid and a fairly significant source of Vitamin C, thiamin, and Vitamin B6. Health experts also recognize asparagus as an important source of potassium and many micronutrients. According to the National Cancer Institute, asparagus contains the highest amount of the cancer fighting micronutrient glutathione than any other food. Asparagus is also high in rutin, which is thought to strengthen blood vessels.
Grilled Fresh California Asparagus With Pancetta, Pepato Cheese, and Herbs
Fresh California Asparagus and Smoked Salmon Sandwich
Baked Asparagus with Goat Cheese and Bread Crumbs |
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