cat lover
03-28-2007, 09:16 AM
Asparagus has been prized by epicures since Roman times!
The name asparagus comes from the Greek language meaning "sprout" or "shoot," and is a member of the Lily family which also includes onions, leeks and garlic. Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter.
Asparagus has an earthy flavor that goes with almost anything. It presents well and is colorful. It comes in traditional green, a purple version originally from Italy, and white, which is done by denying the plants light, increasing the amount of ultraviolet light used during growing. The white is a classic component of any dish prepared "Oscar" style.
Don't overcook it as it will get mushy. Undercooked asparagus can be bitter.
Asparagus is low in sodium and calories, has no fat or cholesterol. It is also high in fiber and potassium.
If you are not eating asparagus grown in the US, most likely it comes from Peru, the world's leading exporter.
Source:California Asparagus Commission
The name asparagus comes from the Greek language meaning "sprout" or "shoot," and is a member of the Lily family which also includes onions, leeks and garlic. Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter.
Asparagus has an earthy flavor that goes with almost anything. It presents well and is colorful. It comes in traditional green, a purple version originally from Italy, and white, which is done by denying the plants light, increasing the amount of ultraviolet light used during growing. The white is a classic component of any dish prepared "Oscar" style.
Don't overcook it as it will get mushy. Undercooked asparagus can be bitter.
Asparagus is low in sodium and calories, has no fat or cholesterol. It is also high in fiber and potassium.
If you are not eating asparagus grown in the US, most likely it comes from Peru, the world's leading exporter.
Source:California Asparagus Commission