This
highly prized vegetable arrives with the coming of spring, when its shoots
break through the soil and reach their 6-8 inch harvest length. In California
the first crops are picked as early as February, however, their season
generally is considered to run from April through May. The growing season in
the Midwest and East extends through July.
Asparagus
has been prized as an epicurean delight and for its medicinal properties for
almost 2000 years. Its presence across most continents is partly due to its
many different species. Some of these species, like Asparagus officinalis,, are widely cultivated and consumed as
staple foods. Other species, like Asparagus racemosus, widely found in India
and the Himilayas, have been used in a more medicinal context. In the case of Asparagus racemosus, also known as
Shatavari, there is a long history of use in Ayurvedic medicine, especially in
relationship to digestive problems. Various species of asparagus were
cultivated by Egyptian cultures beginning as early as 3000 B.C., and by
European cultures including early Greek and Roman cultures. Asparagus also
became particularly popular in France during the 18th century during the rule
of Louis XIV. In terms of commercial production, China (587,500 tons) and Peru
(186,000 tons) are currently the world's largest producers and exporters of
asparagus. Next in line as commercial producers are the United States (102,780
tons) and Mexico (67,247 tons).
By WH Foods
Tip:
Thin asparagus does not require peeling. Asparagus with thick stems should be
peeled because the stems are usually tough and stringy. Remove the tough outer
skin of the bottom portion of the stem (not the tips) with a vegetable peeler.
Wash asparagus under cold water to remove any sand or soil residues. It is best
to cook asparagus whole.
I
made this recipe a while back. Turned out good.
Asparagus with Lemon
Butter
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
24
asparagus spears
1
tablespoon lemon juice
2
tablespoons butter
1
teaspoon extra virgin olive oil
salt
and pepper, to taste
Directions:
Wash
asparagus and snap off ends where they naturally want to break.
Bring
a large pot of salted water to a boil. Place trimmed asparagus in boiling
water, when water returns to a boil, cook asparagus until crisp tender, about 1
to 3 minutes. Drain. Return asparagus to pot, add extra virgin olive oil,
butter and lemon juice. Toss to coat. Sprinkle salt and pepper. Serve
immediately. Enjoy!
We have to wait a while now for spring but I ma hoping that our asparagus in the garden will be better this year. If not it is coming out and I will buy some instead! This looks very yummy. Diane
ReplyDeleteHello,
DeleteI made this recipe a while back, just now getting around to posting it. Thanks for stopping by.
Beautiful way to prepare asparagus! :)
ReplyDeleteMy favourite vegetables, just love it! I used it for stirfrying with shrimps! So delicious!
ReplyDeleteThis time of year unfortunately asparagus is just so expensive, kind of a treat vegetable when entertaining.
ReplyDeleteHello,
DeleteI made this recipe a while back, just now getting around to posting it. Thanks for stopping by.