june: veggie of the month – asparagus

Vegetable of the Month – Asparagus

 

 

After a very long mid-western winter and a cold spring, it is finally warming up. The warm, sunny spring days have me dreaming of summer.  For vegetable loving cooks, like myself, this is an exciting time of the year.  Gardens are getting planted and farmer’s markets are beginning to open.  Fresh fruits and vegetables are abundant.  I can not wait until my local farmer’s market opens!

 

 

Part of the appeal of a farmer’s market is that they sell the freshest seasonal fruits and vegetables.  In the spring and early summer, that means that I can buy one of my favorite vegetables, asparagus, from a farmer.  While the growing season varies, April and May is the prime harvesting time for asparagus.  Green asparagus is the most well known variety but there is also white and purple asparagus.  It is the young shoot of the plant that is eaten.

 

 

While researching asparagus, I was surprised to read that asparagus was once considered a high society vegetable, eaten on special occasion.  I suppose that I should feel lucky to have grown up with gardening parents who had us eating asparagus out of our back yard garden at a young age.  I never thought of it as a special occasion vegetable and it certainly shouldn’t be in your house either.

 

 

I do consider asparagus special during the summer though.  It is right up there with watermelon and corn on the cob for summer eating.  Asparagus is very fresh and I get to prepare it one of my favorite ways, grilled.  Occasionally, during the off season, I will steam it, roast it in the oven or even toss it into a salad as it is usually available year round in the grocery store.   However, there is nothing better than eating it fresh and in season.

 

 

I love the taste and texture of asparagus and would eat it solely for that reason, but it is also an excellent vegetable to include in your diet for nutritional reasons.  Like most vegetables, it is low in fat, cholesterol, sodium and calories.  Asparagus is high in fiber and phytonutrients which are anti-inflammatory and protective against cancer and heart disease.  Specifically, it is an excellent source of Vitamins, A, C, K and folate, and is a good source of iron.  Asparagus is a natural diuretic that helps to de-bloat.  It is overall, an excellent vegetable to include in your diet!

 

 

Asparagus goes well in a variety of dishes, such as omelets and quiche, salads, soup, rice and pasta dishes.  When choosing asparagus, look for stems that are firm, smooth and has tightly closed tips.  To prepare asparagus for eating, the stems should be gently washed and dried.  The stems should be cut or snapped where there is a natural give to the stem.  If you bend the stem, it will naturally break where it should. This way, you only eat the most tender part of the asparagus, as the thicker bottom part is fibrous and tough.

 

 

For steaming, asparagus is best prepared by using an asparagus steamer.  This keeps the delicate tops upright and cooks the thicker stems more than the thinner tops.  If you do not have an asparagus steamer, they can also be steamed with a regular steamer, just keep an eye on it to prevent over cooking of the thin tops.

 

 

One of the easiest ways and, in my opinion the most delicious way, of eating asparagus is simply grilling or roasting it.  Grilled or roasted asparagus makes an excellent side to almost any meal and is so easy and fast to make.  This month, I am including a recipe on how to make perfectly roasted / grilled asparagus.  I am a big believer in keeping it simple in the kitchen and with my food, especially during the summer.

 

 

 

If you can perfect the simple method of grilling or roasting asparagus, you will have a family and guest favorite on your hands!  When my 10 year old asks for more grilled asparagus, I know that I have a winner.

 

 

As always, Mama Jess encourages you to eat your veggies, so get out there and explore your farmers markets this summer!  Happy summer everyone!