Roman emperors were food experts. They consumed asparagus in such excessive amounts that they had to build special boats in order to fetch and store it.
Asparagus is considered to be spring’s most luxurious vegetable. It was first cultivated for medicinal purposes as a unique natural remedy for blood cleansing and diuretic properties. During the Renaissance, asparagus was even dubbed as an aphrodisiac said to stimulate sexual desire, which is why this "forbidden fruit" (or, in this case veggie) was later banned from the tables of most convents.
Botanically speaking, asparagus is an honorable member of the lily family, closely related to onions and leeks, though it neither looks nor tastes similar. Asparagus is a tender fanciful finicky plant, harvested by hand and requiring much attention during the very brief growing season. When asparagus is left to mature, it sprouts into beautiful feathery ferns that can be brilliantly used in amazing floral arrangements.
Useful tips: When buying asparagus try to choose firm tiny tips and smooth green stems uniform in color down the length of the stem. Check the cut stem end for any signs of drying and always avoid withered, flabby spears. Strange as it might seem, thinner asparagus stems are not necessarily the most tender ones. Tenderness is only related to the plant’s freshness.
Asparagus comes in a variety of bright colors including white, violet-green, green, pink and purple. Europeans sing the praises of white asparagus, Americans tend to opt for the green or violet-green varieties. If you want to store asparagus, treat it as you would treat a rare flower. Trim the stems and stand them in a glass with water. Cover with a plastic bag and refrigerate for 2 to 3 days or until ready to use.
Healthy people revel in asparagus, and it’s easy to see why: Low in calories (1/2 cup cooked asparagus contains only 90 calories!), it provides necessary amounts of two main antioxidants – vitamins A and C. It’s also a source of folate and fiber.
Asparagus is a very versatile ingredient that can be eaten raw, steamed, boiled, grilled, roasted or incorporated into salads or garnishes. According to experienced chefs, the key to cooked asparagus is to "cook it briefly."
To cook asparagus, you should first wash it under cool running water and trim an inch from the stem end. You can use a vegetable peeler to peel an inch or two off the bottom end. The peelings can be used to make asparagus soup by putting them in some boiling water.
Peeling asparagus is tiresome, and some chefs prefer breaking the tough ends. To use this method, hold the top half of an asparagus spear in one hand and the bottom half between the thumb and forefinger of the other hand. Bend each spear until it snaps in two pieces. The spears will naturally break where the tender part meets the tough end.
Steamed and served piping hot with melted butter, asparagus is a mouthwatering dish. It also tastes delicious dressed simply with olive oil, lemon juice, salt and pepper. Raw asparagus is also tasty served as crudites with a flavorful dipping sauce. When using asparagus as a salad, always wait until serving time to add the dressing as the high acid content of most dressings will turn the spears yellow. Add fresh chives, savory, thyme, and tarragon to enhance the flavor of cooked asparagus.
P.S. – Treat yourself to warm asparagus salad with tiger prawns or delicate asparagus served with caviar sauce at the La Terrazza and Anchor restaurants at the Sheraton Palace Hotel.