The Case for Asparagus

Asparagus officinalis

Liliacae!

Picture from Epicurian.com

Asparagus: Its perennial. Should be planted in early spring. Sunny, wind protected spot. Water heavily. Watch out for Asparagus rust and fusarium wilt. Asparagus helps with Arthritis and Rheumatism and helps as a diuretic. It is very low in calories: 24 per cup. Excellent source of potassium, vitamin K, folic acid, vitamins C and A, B6, riboflavin, thiamin. Also it is full of dietary fiber, niacin, phosphorus, protein, and iron! WOW!

Andrew and I have some great stalks of Asparagus in our fridge right now, and I am debating on how we are going to eat it. It was given to us by Andrew's father. Now, Andrew says you can't eat it raw, but I know I've seen it on salads and things before. Perhaps I can throw it in a nice green smoothie today? A salad? Well, here's a variation I found online by Chef Jonathan Waxman from EPICURIAN

Ingredients:
12 Medium-sized asparagus spears. Snap off the tough ends.
2 tablespoons fresh lemon juice
1/3 cup raw olive oil
Salt and freshly ground black pepper
2 ounce wedge parmigiano-reggiano cheese

Carefully shave the asparagus lengthwise into long, graceful strips. Place the strips in a bowl and toss with the lemon juice, olive oil, and salt and pepper to taste. Finally, using a vegetable peeler, shave the cheese over the top. Serve at room temperature or slightly chilled.

Variation:

Shave 1 large fennel bulb and 1 or 2 Belgian endives on the mandoline (or veggie peeler) and toss with the asparagus shavings. You may want to increase the olive oil and cheese to your taste. 

How do YOU like your Asparagus!?