As a perennial vegetable, asparagus takes up to 3 years once planted to grow to harvest, but once it does grow, a single seed can yield a crop for 10 years!
For centuries it was a luxury item for the elite, favoured for its distinct flavour. It’s real origins are unknown, though it may have original grown wild in the sandy soil of northern Europe and Britain.
White asparagus is milder than green, and is grown underground. It is a more popular variety of asparagus in Europe, though can usually be found canned in Canada.
Purple asparagus, originally from Italy, is less fibrous and sweeter than green or white asparagus.
Asparagus also contains no fat or cholesterol, and is low in sodium.
Look for freshness rather than size. Older asparagus is starchier, meaning it have less flavour and a woody texture. Older asparagus will have ridges in the stems and a dull green colour.
Asparagus can be refrigerated for 2 to 3 days.
Boiled asparagus can be frozen for 1 year. Boil, shock in cold water, drain, dry, and package in freezer bags.
Snap off the tough ends.
Asparagus can be boiled, steamed, roasted, microwaved, and stir-fried!
Whatever method you’re using to cook it, asparagus needs to be cooked quickly.
|May to June|
Nutrition per 6 asparagus spears (90 g), fresh or frozen, boiled:
|Total Sugar||1 g|
|Total Dietary Fibre||1.6 g|
|Vitamin C||14 mg|
Provided by Health Canada