I am an advocate for eating foods that naturally grow in the current season. I am also an advocate of eating locally grown foods where possible. This can limit one’s diet, though, living in the boreal forest! So. . . while aspen bark and rose hips may be very nutritive, I have learned to be flexible. Welcome asparagus!
Asparagus is the star of spring.
It has the amazing ability to rise up through the dirt before other plants have even yawned and stretched. I have fond memories as a nine-year-old while living in the warmer climes of British Columbia, Canada, of getting sent out with a buddy and a bag and picking asparagus from the roadside ditches. It amazed me, even then, that this “weed” was free and edible.
I have not gotten around to inviting asparagus into my garden, but I will once I get the perennial (rototiller-free) section figured out. In the meantime, I get my asparagus at the store.
Why is it good, you ask?
- It grows in spring and spring is the season of liver energy. Liver energy is green, and asparagus is green, so it does the liver good.
- It is good for the kidneys, containing the diuretic asparagine, so do your family a favour and flush after a trip to the bathroom.
- Asparagus contains great vitamins and minerals including antioxidants, B vitamins, and Vitamin K. It may also lower blood pressure.
How to cook asparagus?
There are many ways, so I have given you some ideas and included my go-to method that is oh-so-yummy!
Use your asparagus within 2 or 3 days of purchase. Buy spears with closed tops. For all these ideas, wash the asparagus and trim or snap off the woody ends.
Place spears into a colander above boiling water. Cover and steam for about 5 minutes or so. You want the asparagus to keep its shape and not be soggy.
Preheat your grill. Toss asparagus in olive oil. Place directly on grill or in grill basket and cook for about 3-5 minutes, turning and testing until it is just fork-tender.
My go-to recipe and the recipe I have been wanting you to have. Preheat oven to 400º. Place asparagus on baking sheet and spritz with olive oil. Sprinkle with freshly grated parmesan cheese. Cook for 7-10 minutes, until fork-tender—which will vary depending on the thickness of asparagus. Remove and drizzle with balsamic vinegar and serve.
Enjoy your asparagus with a serving of spring energy on the side, and maybe steam up a rose hip or two!
I would love to hear how you like your asparagus in the comments below!
Love and light,