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Subject: |
The Art of Asparagus |
| Date: |
2009-03-09
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The Art of Asparagus
By Cheryl Tallman and Joan Ahlers
www.FreshBaby.com
Asparagus derived its name from the ancient Greeks. But it was the
Romans who were hooked on this vegetable. They documented detailed
growing instructions, they enjoyed eating it in season, and they were
the first to preserve it by freezing. Fast chariots and runners took
asparagus from the Tiber River area to the snowline of the Alps where
it was kept for six months until the Feast of Epicurius.
Today, during the asparagus season every eatery in Germany, offers
their regular menu and a "spargelkarte", a special asparagus menu that
may list as many as 45 variations of this first spring vegetable.
While asparagus may be Germany's favorite veggie, in the US, we manage
to eat our fair share of this healthy stalk. Folklore credits eating
asparagus with everything from curing toothaches to being a
reproductive tonic. A true food hero, modern science has found that
asparagus is the second best whole food source of folic acid, a B
vitamin that is associated with a decreased risk of neural tube birth
defects and lowering risks of heart and liver disease.
According to the National Cancer Institute, asparagus contains a high
amount of glutathione, one of the body's most potent cancer fighters.
Additionally, asparagus is high in rutin, which is valuable in
strengthening the blood vessels. Asparagus is also a source of protein,
vitamin A and C, calcium and iron.
Age to introduce: 8-10 months
(cooked and pureed).
Toddler Treat: Creamy Asparagus Soup
Teething toddler? Frozen, cooked asparagus spears make a soothing
teether.
Even some of the pickiest of toddlers will eat their veggies when they
are in soup. This soup is a creamy puree, so it if you child's "spoon"
skills are not refined enough for soup, pour it in a cup and they can
sip away. Always check the temperature of soup before serving it to
small children.
Ingredients:
1 pound of asparagus, cleaned and chopped
2 Tbsp. olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 medium potato, peeled and cubed
1/2 tsp Herbs de Provence (optional)
1 cup milk (dairy or soy) OR 1 cup coconut milk
3 cups of chicken or vegetable stock
Salt and pepper to taste
Instructions:
Directions: Over medium heat, add oil, celery, and onions to a large
soup pot. Saute until soft. Add asparagus, potato, herbs de Provence,
and soup stock. Bring to a boil over high heat. Reduce heat, cover and
simmer 15 minutes. Puree soup until smooth with a hand blender, food
processor or blender. Stir in milk (dairy, soy or coconut). Salt and
pepper to taste. Serve warm.
Leftovers can be frozen for up to 2 months.
Asparagus for everyone
At the market: Select bright
green asparagus with closed, compact, firm tips.
Storage at home: Keep fresh asparagus clean, cold and covered. Break
off or cut the tough ends and wash in warm water several times.
Refrigerate in a covered container or plastic storage bag. Use within 2
or 3 days.
Cooking: Asparagus is best
cooked quickly to preserve it bright green color and the healthy
nutrients. Depending on the thickness, a pound can be steamed in 5-8
minutes. For salads or dipping, try blanching asparagus. Simply place
stalks in boiling water for 1-2 minutes. Remove from boiling water and
immerse in cold water.
Serving: Here are a few easy
ideas to add asparagus in your meals:
- Add one cup of cooked,
pureed asparagus to your favorites creamy dip recipe. Serve blanched
asparagus on your crudite platter with other veggies.
- Try cooked, chopped
asparagus in egg dishes. Perhaps as a filling for omelets, scrambled in
eggs, or added to your favorite quiche recipe.
- As a side dish, add cooked,
diced asparagus to rice or couscous.
- Chinese stir-fry is better
with asparagus. It takes 3-5 minutes to stir-fry asparagus. Replace the
broccoli in beef with broccoli with asparagus. Try a scallop, asparagus
and bean sprout stir fry, or tofu, asparagus and carrot stir-fry.
- Add blanched asparagus to
any tossed salad. For a more formal salad, marinate blanched stalks in
a vinaigrette dressing for 1-2 hours. Serve on a plate. Garnish with
chopped chives and roasted red peppers.
- Grilled asparagus is
delicious. Select the larger stalks that are less likely fall into the
coals. Even better, your kids can help out by skewering the stalks
together to form "rafts". Simply brush stalks/rafts with olive oil and
garlic. Sprinkle with salt and pepper. Place straight in the grill for
about 10 minutes, turning at least once.
- Do you have a recipe for
zucchini bread? Try replacing shredded asparagus for zucchini in the
recipe!
Asparagus
Fun Facts
Do you prefer green or white? If you are like most Europeans,
the answer is white. White asparagus is not a different variety. Its
white color is achieved by growing the stalks under mounds of earth so
the sun does not strike them to produce chlorophyll.
Given the right conditions of sun and water, asparagus has been known
to grow as much as one inch an hour!
Make a masterpiece using asparagus spears as paintbrushes.
About the authors: Cheryl Tallman and Joan Ahlers are
sisters, the mothers of five children and founders of Fresh Baby ( www.FreshBaby.com
). They are the creators of the award-winning So Easy Baby Food Kit and
Good Clean Fun Placemats, available at many fine specialty stores and
national chains including Target and Whole Foods Markets. Permission
granted for use on DrLaura.com.
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