When fresh asparagus starts appearing in our markets, the arrival of spring is imminent. First the Mexican crop arrives, followed by California produce. Fresh. Local asparagus surpasses all.
Epicures rejoice when the first shipment of asparagus arrives in grocery stores.
Truly, this vegetable has unique, appealing flavour, unlike any other. Local asparagus starts appearing in our markets beginning May (pending weather conditions), although imports from Mexico are available much earlier. Throughout the winter season, imported asparagus from southern hemisphere countries is available, albeit at a high cost.
Greeks cultivated asparagus 2500 years ago, and introduced it to Romans who grew very fond of it, so much so that they established walled-filed to grow this perennial, that belongs botanically to the lily family along with leeks, onion and garlic.

Romans liked asparagus so much that they planted it in all countries that they conquered and occupied – Britain, Gaul, Germany and Austria. In the Middle Eastern countries they had little luck with this water loving vegetable.
To this day, European gourmets wait with bated breath, the appearance of the first asparagus and enjoy it in soups, or boiled and served with drawn butter. Fastidious chefs boil asparagus bunched standing upright in water. While the stems boil, the tips, that are more tender and delicate, steam. You can experience two different textures in one mouthful.
In Germany pan-fried milk fed veal cutlets and fresh white asparagus are on menus of all fine restaurants from May to June.
Asparagus likes sandy and warm soils, and, given a conducive climatic conditions, (temperature and humidity) grow 30 cm per 24 hours, a feat no other vegetable can achieve.
After crowns are planted, it takes three years for the plant to bear acceptable quality. Each crown produces six to seven spears for an average of 15 years.
Europeans like the succulence of white asparagus, which grows in sand with lots of heat. Harvesting white asparagus takes longer and thus costs more.
Lauris and Argenteuil (France), Schwetzingen, (Germany), the Netherlands, Spain (Rioja), Peru, and Belgium are famous for their succulent white asparagus.
Peru in South America is the largest asparagus producer and exporter in the world mainly catering to European and North American markets.
In North America, Michigan, California, and Norfolk County in Ontario are famous for their asparagus.
Ontario asparagus is now available and highly recommended because of its freshness, compared to imports, which by necessity take a few days longer to hit the shelves.

Asparagus is rich on folic acid, potassium, fiber, vitamins B 6, A, C and thiamin, and of course very low in sodium
Select straight 2 – 2.5 cm in diameter stalks with closed, compact tips. Caring retailers store this delicate vegetable standing up in water.
Asparagus can be stores for a few days after washing, patting dry, and wrapping a bunch in moisture proof wrapping or simply wrapping a dozen stalks in moist paper towels and standing them upright in cold water.
Green asparagus freezes well, particularly when cut into 5 cm long pieces.
North Americans prefer green asparagus to white. The former has a more pronounced flavour, whereas the latter is more subtle and succulent.
You can cook asparagus in many ways: boil, steam, frill, sauté or microwave.
The cooking time depends on the thickness of spears. It is important to break off the tough end of each spear, which can be sued for cream of asparagus soup.
This vegetable contains methylmercaptan and induces a distinct odour in urine.
Some epicures consider asparagus the queen of all vegetables, and once you experience it, you most likely will agree with the verdict.

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

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