Asparagus is one of those vegetables that you either love or hate. My guess is that if you are in the latter group, you’ve probably just never had it cooked to your liking. Now, this member of the lily family has a lot to offer. The asparagus spear is packed with folic acid and is a good source of potassium, fiber, vitamins B6, A and C, and thiamin. It contains no fat or cholesterol and is very low in sodium.
The name comes from a Greek word, meaning “stalk” or “shoot.” The Greeks believed asparagus was an herbal medicine which, among other things, would cure toothaches and prevent bee stings.
Second century physician, Galen, described asparagus as "cleansing and healing
."
. Claims for medicinal benefits of asparagus persist to this day. The Romans became great lovers of asparagus, and grew it in high-walled courtyards.
According to the Michigan Asparagus Advisory Board (MAAB), Michigan ranks third in the nation for production of this spear-shaped beauty, producing up to 25 million pounds annually. Farms that plant and process asparagus can be found here in West Michigan
, but if you want to really embrace the asparagus, head to Oceana County, Michigan where the National Asparagus Festival takes place. This year’s festival will be held June 8-10, and includes a Grand Parade, 5K Run, Arts and Crafts Fair, as well as the Asparagus Food Show. They even crown an Asparagus Queen. Be prepared when filling out the application for Mrs. Asparagus Queen…seems the application asks if you are married or widowed, your husband’s name and occupation, and your children’s names and ages! Sorry, single ladies. If you’d like to be queen, better tell someone to put a ring on it!
While at Boyne Mountain last week, I ran into Dianna Stampfler, president of Promote Michigan, and she said
, “Asparagus is just one of the many great agricultural treasures that contribute more than $92 billion to the state's economy. Since Michigan produces some 95 percent of the country's fresh and processed asparagus, it's easy to keep it local when it comes to this tasty vegetable."
So let’s talk asparagus. Picking asparagus is easy, so when you’re at the store look for firm, fresh, spears with closed, compact tips that are uniform in diameter so that all the spears will cook in the same amount of time. Select the size that is most appropriate for your cooking application as well: thin asparagus can be used in salads or vegetable trays, medium-sized can be used on the grill, and large asparagus can be used in hearty dishes like soups and risottos. If you’re using very large asparagus, you may want to cut the last inch of the bottom.
There are the three types that you’ll find:
1.
Green: This is the most common variety of asparagus that is available throughout the year at Meijer.
2.
White: This asparagus is grown underground, therefore, does not produce the same chlorophyll content as the green variety. It has a delicate flavor and texture and availability is not as common as green.
3.
Purple: Smaller with a fruitier flavor, this variety provides anthocyanins that are responsible for its purple color. You will see this variety growing wild while driving throughout Michigan.
Last but certainly not least, let’s address the two most common questions regarding asparagus -- the elephant in the room you might say.
Question 1: “I was told that asparagus can’t be paired with wine. In fact, I hear that it is wine’s number one worst enemy.”
Well, here’s my answer: Although some experts say that pairing asparagus with your favorite wine can leave it tasting oaky or grassy, I say you just need to prepare the asparagus in a manner that allows for optimal pairing. Just blanch (quick method of cooking by dropping fresh vegetables in boiling water) the asparagus for a few minutes and then take it to the grill, giving it a slight char. By slightly charring the asparagus, you remove some of those grassy notes and replace it with a slightly caramelized note, which goes great with many wines. Try pairing it with either a nice Pinot Noir or Riesling.. Give it a try and tell me what you think. I love it when “experts” tell me I can’t do something, or that it is culinary madness to suggest such a thing. I say, “Bring it on!”
Question 2: By far, the most talked about controversy over this great, tasty treat is “Why does my urine smell funny after eating asparagus?”
Answer: I was amazed to learn that there are so many opinions. Most feel that the compound that causes the odor in urine is methylmercaptan, which is a sulfur-containing derivative of the amino acid, methionine. Others claim that the odiferous compound is asparagine-amino-succinic-acid monoamide, which is derived from the amino acid, asparagine. In either case, the product is formed as a derivative during digestion and the subsequent breakdown of beneficial amino acids that occur naturally in asparagus.
I guess for some reason your kidneys find it appropriate to take this compound and deliver it straight to the bladder! Now, if you’ve never noticed it before, some researchers say it’s because your nose is not sensitive enough to pick up on it. If you’d like to research more on this particular question, by all means, have fun! There are only about a million pages online, with research from dozens of universities, and hundreds of grad students that will keep you busy until next asparagus season. Research above came from
Food Chemistry, Belitz and Grosch.
The unseasonably warm weather we experienced in March has pushed the asparagus season early,” said
Scott Calandra, Meijer produce buyer. “Our first shipment of asparagus arrived from the Benton Harbor, Mich., area in time for last weekend’s business.
So now that you know a bit more about this towering culinary wonder and you’ve selected the variety at Meijer, you’re wondering…now what? Here are a few suggestions on what you can do to deliver a great side dish, appetizer, or part of your main entrée.
Chef Ray’s Beer Battered Asparagus
Ingredients:
1 (12-ounce) can of your favorite beer
2 bunches, asparagus, cut in half or leave whole
1 cup flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon red chili flakes
½ teaspoon Meijer Gold Italian seasonings
1 to 3 cups vegetable oil, as needed
Directions:
1. Combine flour and seasonings in a large bowl. Add beer and stir until combined.
2. Over high heat, add enough oil to a heavy-bottomed skillet to cover asparagus.
3. Dip asparagus in beer batter and gently place in preheated oil. Fry until golden, turning once, 4 minutes total. Drain on paper towels and serve. Salt as soon as it comes out of the oil.
Chef Ray’s Prosciutto Wrapped Asparagus
Ingredients:
1 tablespoon olive oil
12 pounds fresh asparagus, trimmed
12 slices prosciutto
Directions:
1. Preheat the oven to 400 F. Line a baking sheet with aluminum foil, and coat with olive oil or olive oil spray.
2. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3. Bake for 10 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5-10 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
That’s it. What we’ve helped you to create is now tastefully yours!
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