Spring is a time of year when flowers are all in bloom—including asparagus.
That’s right. This green vegetable is, botanically speaking, actually a flower. Those parts we prepare and eat are actually shoots, and if they were left to mature, the buds at the end of each spear would open up and sprout ferny leaves. It would look pretty (some people even use mature asparagus, which is known as “sparrow grass” in folk culture, as part of floral arrangements) but the asparagus would then take on an unpleasant woody taste.
Harvested at just the right time, however, and prepared in just the right way, asparagus has a savory flavor reminiscent of a blend between broccoli and green beans. It’s also in its peak season in April and May, making it an ideal addition to spring meals.
The Produce for a Better Health Foundation encourages people to look at the spear-like shape of asparagus and think of it as a weapon for fighting off carcinogens and free radicals—this is because asparagus is rich in antioxidants, particularly glutathione, the same antioxidant found in abundance in kale and Brussels sprouts that the National Cancer Institute describes as a “potent cancer fighter.” Asparagus is also one of the best sources of folic acid, also known as folate or Vitamin B9. This mighty B vitamin is necessary for the formation of red blood cells to carry oxygen all around the body. Folic acid is especially important for women who are pregnant or trying to get pregnant because a deficiency could result in major birth defects of the baby’s brain (anencephaly) or spine (spina bifida), according to the Centers for Disease Control and Prevention.
In addition to folate, other nutrients in asparagus include Vitamin A (good for healthy vision and immunity), Vitamin C (important for the formation of blood vessels, cartilage, and muscle), and Vitamin K (necessary for blood clotting and healing), all at about only four calories per spear.
On the subject of the way the body breaks down and uses asparagus, it’s worth noting that some people will notice their urine has a distinct odor after eating asparagus. According to Harvard Medical School, this happens because the human body sometimes forms sulfuric chemicals when it metabolizes acids in the asparagus. Don’t notice the smell? Everyone metabolizes asparagus differently, and some people might not be affected.
When you’re at the grocery store or farmers’ market to pick up asparagus, seek out the stems that are a uniform green color from end to tip, avoiding any that look limp or wilted. After you get them home, dampen a towel and wrap it around the ends, then place the wrapped asparagus in a plastic bag to store in the fridge for up to four days, per the advice of the Produce for a Better Health Foundation.
The easiest way to prepare asparagus on warm spring days is to toss it with some olive oil and lemon juice, then place it on a hot grill to sizzle until it’s tender. But if you’re looking for some more creative ways to use this veggie, here are two recipes that are sure to impress.
Asparagus Casserole
Ingredients:
- 1 1/2 pounds asparagus
- 3 cups sliced white mushrooms
- 2 cups cooked green peas
- 1 cup sundried tomatoes
- 1/4 cup crushed whole-grain crackers
- 1/4 cup parmesan
- 1/4 cup shredded swiss cheese
- 1/4 cup olive oil
- 1 teaspoon garlic
- 1 teaspoon dried thyme
- 2 teaspoons dried basic
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions:
Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine the olive oil, garlic, thyme, basil, salt, and pepper. Trim asparagus into six-inch pieces and line them along the bottom of a standard 12x8-inch casserole dish. Brush generously with oil, then add a layer of mushrooms, peas, and sundried tomatoes. Add another layer of asparagus and brush with oil. Alternate layers up to the top of the dish. In a separate small bowl, combine parmesan, shredded swiss cheese, and cracker crumbs. Sprinkle atop the layered vegetables. Cover with glass top or aluminum foil and bake for approximately 30 minutes. Remove the cover and continue baking for another 5–10 minutes. The top layer of the casserole should be golden brown and bubbly.
Asparagus Gazpacho
Ingredients:
- 1 pound asparagus, steamed
- 4 avocados, pitted and scooped from their skins
- 1 1/2 cup milk
- 2 tablespoons minced garlic
- 1 lemon, juiced
- 1 lime juiced
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions:
Add all ingredients to a food processor or high-power blender and process until smooth. Transfer to a container and allow to chill completely before serving. Garnish with kale leaves if desired.
