The Mixed Stew crew admits that fresh asparagus has a tendency to wow us. If this vegetable is cooked right, it has a crisp yet tender bite with a leafy green flavor akin to peas. This plant, Asparagus officinalis, is a member of the lily family and is indigenous to the Mediterranean region.
Historical evidence suggests that asparagus has been cultivated for food since the time of Ancient Greece. It has always been prized for its edible spears; although, it fell out of popularity during the Middle Ages. Asparagus regained popularity and gradually spread throughout most of the world beginning in mid 1700s. King Louis XIV of France enjoyed them at court and reintroduced it to French farmers.
Today, there are 20 edible varieties of asparagus that may be grown for food around the world. The vegetable comes in three colors: purple, green, and white. Consumers buy the spears of the plant, which shoot up from a part of the plant that’s similar to a crown. Asparagus can be expensive since plants take three years to mature before they start to produce spears. The prime season for asparagus runs from April through May. Some commercial growers will force asparagus to grow from February through June. Select fresh asparagus with firm and thin stems. The best ones have deep green or purplish closed tips. Cooks can blanch, boil, grill, panfry, and stir-fry fresh asparagus. Asparagus is a good source of folate, which helps promote healthy cell growth and function.
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