The King of Vegetables
King Louis XIV of France enjoyed asparagus so much that he had it grown in special greenhouses so he could eat it all year round. Like the Sun King, we can have asparagus at any time; but it is still most associated with springtime. This time of year, asparagus is often on sale and on my mind.
Asparagus has a lot of history behind it, as well as some mystery. It is known to be a member of the lily family, as are onions and garlic. It is believed to be native to the eastern Mediterranean area, but it grows wild in so many places that there is some disagreement about where it originated. The ancient Greeks attributed medicinal qualities to it, believing it effective against ailments from toothache to heart trouble. Though it’s not a panacea, asparagus is a healthy vegetable—low in calories, and high in B vitamins, especially folate; potassium; and Vitamin C and other antioxidants. It was certainly eaten in ancient Egypt, and it may have been cultivated and used as an offering to the gods (again there is some uncertainty about this). It was cultivated by the Romans, and it is also said that emperors assembled “asparagus fleets” to scour the empire and bring asparagus back to Rome.
Asparagus can be enjoyed prepared very simply. One of the easiest ways to enjoy asparagus is lightly steamed with a simple sauce. A half-pound of asparagus is about right for two people. Wash and snap or cut off the tougher bottoms of the stalk. Lay them in a pan with perhaps a half-inch of water. Bring it to a boil, and then steam for about five minutes. A “dijonaise” sauce of about 1 tablespoon of Vegenaise and 2 teaspoons of mustard—it can be Dijon mustard; but yellow or brown mustard also work well; adjust the quantities to your taste – goes well with this.
Vegetarians in Paradise has other simple preparation suggestions for asparagus, including ways to roast, stir-fry and barbecue it. More elaborate preparations, such as lemon-asparagus risotto and cream of asparagus soup, are also delicious ways to showcase this royal vegetable.
