Things To Know About Asparagus

Asparagus is an herbaceous perennial plant growing to 100-150 centimeters (40-60 inches) tall with thick stems and feathery foliage.

Asparagus is an excellent source of dietary fiber, folic acid, vitamins C and E, B6, and several minerals. A well-maintained asparagus bed can produce for 20 to 30 years with proper care.

Origin and History

Asparagus is a member of the lily family and closely related to onions and garlic. Cultivated since antiquity, it has now become naturalized worldwide. As an annual or perennial plant with an erect rhizome producing underground stems referred to as spears that can grow up to 100 cm tall, asparagus has long been valued for its culinary versatility and nutritional benefits.

Asparagus spears are edible and may be green or white depending on how they’re grown. Cultivation typically begins in early spring when ground temperatures warm enough for shoots to emerge from beneath frozen ground. Once they reach a height of 6-8 inches, they’re cut.

Asparagus grows in a range of temperate climates around the world, including Asia, Europe and North America. Asparagus stalks begin as thin but become thicker as the season progresses and then taper off at their peak.

It is a perennial herbaceous plant with an upright stem and feathery foliage. The small, green-white to yellow flowers appear singly or in pairs and are followed by a red berry that contains one to six black seeds.

Asparagus roots can be found branched, often in dense clusters and may or may not be fleshy. Asparagus plants can live up to 20 years and have a diameter of 100 cm.

Asparagus was a delicacy only available to royalty and the powerful in ancient times. It had become popular with Romans and Englishmen alike; some even credited it with diuretic and aphrodisiac properties!

Asparagus was one of the earliest crops to be planted in New York State and remains an iconic part of colonial history. Perhaps its taste of home inspired settlers to try their hand at growing this delicious vegetable in unfamiliar conditions.

Asparagus is a symbol of spring for many, and its long history and widespread cultivation have made it a beloved global delicacy, especially in North America and the European Union. In 2004, the United States imported an incredible 92,405 tons of asparagus – ranking fourth globally by volume!

Varieties

Different varieties of asparagus exist, each with its own advantages. Some are easy to grow while others require more cultivation; some provide greater disease resistance than other varieties. Here is a list of some to consider:

Purple Passion stands out with its vivid purple spears that are highly appealing to the eye. This color comes from anthocyanins, which give fruits and berries their hues (according to Food & Nutrition Research).

Chefs often turn to Spartacus. This green hybrid variety features mostly all-male plants with long, straight spears that can be cooked, eaten raw, or used as ingredients in appetizers and salads.

One of the most reliable asparagus varieties is Jersey Knight. This hardy and sturdy plant resists fusarium, crown rot, rust, and other common diseases that can attack asparagus plants. It is an ideal choice for home gardeners or those new to growing this plant.

Sandhill Crane is an ideal option for those with sandy soils, as it can thrive in most climates–even colder ones! USDA Hardiness Zones three through eight are suitable growing zones for this plant’s spears, producing abundant yields.

Due to its disease resistance, the UC 157 variety is a recent addition to the list of reliable asparagus varieties. It can resist several types of fungi, such as crown rot, fusarium, rust, and mildew; making it an ideal choice for both commercial and hobbyist gardeners alike.

Precoce D’Argenteuil, commonly called “early” asparagus, is a widely beloved European variety. Its light green spears feature subtle touches of pale pink at their tips and boast an irresistibly sweet flavor.

This variety has an early blooming season and becomes highly sought-after for its sweet taste and eye-catching appearance.

Growing asparagus requires plenty of sunlight and water. Furthermore, according to Mark Hutton, extension vegetable specialist at the University of Maine, it’s best to leave underground crowns unharvested for one or two years after planting so they can establish themselves and store energy for future harvests. Doing this will guarantee tough and nutritious spears the following season.

Preparation

Asparagus is an invaluable vegetable to have in your kitchen, with numerous ways to prepare it. It adds flavor and variety to salads, soups, pasta dishes, and stir-fries alike – but you can also enjoy asparagus on its own as a delectable side dish!

Keep your asparagus crisp and fresh by storing it in the refrigerator or crisper section of the freezer before you’re ready to cook it. According to Karishma Pradhan from Home Cooking Collective, “if left too long,” asparagus tends to go mushy.”

DeBoschniak recommends looking for bright green, firm stalks with closed tips and smooth skin when selecting fresh asparagus. This is an indication of ripeness and flavor.

Seasonally, asparagus spear size varies from fat to pencil-thin, with thickness being an indication of age. Thinner spears tend to have more snappiness, less watery flavor, and are usually woody or tough at the ends; thicker spears may have woody or tough ends and milder in flavor.

When pan-roasting or grilling asparagus, opt for thicker spears as these take longer to cook and require more heat. Select spears on the thinner side to prevent burning the outside of the stem before it’s tender in the center.

Steaming is another healthy choice if you’re searching for an easy way to prepare your asparagus. Bring a large pot of water to a boil, add your spears, and cook until bright green and fork-tender for 1 to 3 minutes.

When steaming asparagus, place them in a basket and cover with the lid. Set your timer for 2 minutes and check on the stalks – if they are still not cooked through, shock them in an ice water bath to stop cooking.

To prevent overcooking your asparagus, Kiele-Jael Stanton, a certified health-supportive chef based in Austin, suggests snapping off the woody ends with either a knife or vegetable peeler before cooking them. This helps reduce waste and creates an elegant presentation.

DeBoschnek recommends trimming the bottoms off asparagus stalks when they become too thick and difficult to cut, to prevent sogginess. She notes that the breaking point for cutting asparagus stems lies where their tough part meets the tender part, so be sure to do this at each stage of growth.

Nutrition

Things To Know About Asparagus

Asparagus is an incredibly nutritious vegetable and an excellent source of vitamins C, E, B6, magnesium, and several minerals. Furthermore, it contains dietary fiber, which may aid in controlling blood sugar and cholesterol levels.

Folic acid, a B vitamin found in asparagus, may improve pregnancy outcomes and prevent certain birth defects such as spina bifida or anencephaly, according to the National Institutes of Health. Furthermore, asparagus contains glutathione which may help slow aging processes and fight cancer cells.

Dietary fiber is essential for a healthy digestive tract, and asparagus offers plenty of it. As a prebiotic food, asparagus feeds and nurtures beneficial bacteria in the gut that can aid in digestion as well as improve nutrient absorption.

Asparagus contains dietary fiber that may slow the absorption of carbohydrates and fats, helping to maintain blood sugar levels. Furthermore, this nutrient binds cholesterol and prevents it from forming plaque in arteries.

Other nutrients found in asparagus include vitamin K, which helps strengthen bones and prevent osteoporosis; vitamin B12 which promotes mental clarity and aids the body’s conversion of food into energy; potassium which relaxes tension on blood vessel walls – thus lowering high blood pressure.

Finally, asparagus can help regulate blood sugar and lower the risk of type 2 diabetes. It is a low-calorie and high-fiber food with chromium, an essential trace mineral that enhances insulin response.

Additionally, asparagus is an effective diuretic, helping to eliminate extra salt and fluid from the body. This may be especially beneficial for individuals suffering from edema, high blood pressure, or kidney stones.

Asparagus is a perennial vegetable that can produce for 20 to 30 years, depending on how well-cared for by its grower and the environmental conditions it experiences. Stresses such as Cercospora blight or weed competition can weaken asparagus plants, making them less productive overall.

Asparagus is an incredibly versatile vegetable that can be enjoyed raw or cooked. It pairs well with other springtime favorites like peas, garlic, and new potatoes and can be prepared in various dishes: steamed, pan-fried, or stir-fried.