For such a small vegetable, asparagus demands a whole lot of patience. After all, the plant initially needs to grow some three years before you can harvest it. But the wait is always worth it, because in early spring, a time of the year when very few green things emerge from the ground, the roots send up shoots that can reach up to seven inches in as little as a day. Even better, these tasty spears help fight cardiovascular disease, strengthen bones, and my even boost the libido.
Nutritionally speaking, size doesn’t matter, but color does. The white variety pales in comparison to its verdant green counterpart. And you ask, what do green stalks bring to the table? This member of the lily family contains the most foliate of any vegetable. Foliate helps rid the body of amino acid homocysteine, associated with cardiovascular disease. It is full of vitamins, including kidney supporting potassium, and selenium, a trace mineral that helps regulate the thyroid for normal metabolism. Asparagus also makes an excellent source of vitamin K, which promotes bone health and blood clotting. Asparagus also wards off signs of aging, helping to ward off skin damage from sun exposure and repairs DNA.
Choose firm stalks with tightly closed heads. The base should look well-hydrated – not dry. Kept in the fridge, asparagus should last several days. Instead of cutting off the fibrous base, hold a stalk loosely and snap off the bottom. The stalk will naturally break where it starts to get tough. Remember, cooking leaves most asparagus nutrients intact, although it can be sliced lengthwise and then tossed with your favorite salad.
-Herbal Wizard
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