Spotlight on Produce #1 - Asparagus

Ahhh! Asparagus! You eluded me for so long, hiding your delicious flavors from my unwilling tastebuds. Our first encouter was difficult and you punished me with your undesired tricks of wood and sticks. But you can hide from me no longer! I have stalked you, discovered your beauty and what makes you tick. If only I'd known what a simple oil massage would do for you and how well you like saunas. Ahhh! Asparagus! You elude me no more! And now to kick off a new series at the WebSorceress Cooks Spotlight on Produce! Asparagus leads most all produce as a nutritional well-balanced vegetable. Just five stalks provide an excellent source of folic acid, glutathione, protein, vitamin C, calcium, iron, and antioxidants that help the body fight off disease (heart, liver, and cancers) and decrease the risk of neural tube birth defects. Potassium, fiber, vitamin B6, vitamin A, vitamin E, and thiamin are even more benefits your body receives when you eat this wonderful vegetable. While researching this vegetable, I discovered it is a member of the lily family (same as onions) and under ideal conditions, a spear can grow 10" in one day. It also provides 60% of the USDA recommended amount of folacin (folic acid), second only to orange juice. At just four calories per spear, no fat, no cholesterol, and very low sodium, asparagus is sure to find a place in your daily consumption. Studies show asparagus is higher in glutathione (one of the most potent anticarcinogens and antioxidants found within the body) than any other food tested according to the National Cancer Institute. Gluthathione is considered "the most valuable detoxifying agent in the human body" and also regenerates immune cells. Rutin is another benefit of asparagus. This nutrient is valuable in strengthening the blood vessels and increasing circulation. To get the most nutritional value out of asparagus, cooking time should be short as nutrients will disappear with excessive cooking. When you purchase asparagus make sure the tips are closed and compact with crisp, firm, straight stalks, uniformly sized. It is best used shortly after purchase but can be stored in the refrigerator either by placing the bundle upright in a bowl with an inch of water or wrapping the cut ends in a damp paper towel. Before use, rinse well in cool water, especially the tips which may still have soil on them. Snap off the bottom of each spear where it breaks naturally (at least 1/2 inch from the bottom). In my research, I also found three ways to quick-cook the asparagus. * Boil the asparagus in 1/2 cup on water in a skillet until crisp-tender, about six minutes. * Steam the asparagus in about two inches of water until crisp-tender, about six minutes. * Microwave the asparagus in 1/4 cup water and covered for three to seven minutes. And lastly, if you haven't received your veggie fill of the day, the 21st annual Asparagus Festival will be held in April in Stockton, California. **Note, I am not a nutritionalist. The above article is a summary of my own personal research and is not intended for use as as a nutritional guide or as medical advice. For more information check out the references I used in conducting my research and then use the full information to form your own opinion and what is right for you. References: Michigan Asparagus Washington Asparagus California Asparagus