They say, if Gods ate food, it would be asparagus.  Asparagus, is a member of the Lily family, and in India, it is sold under the ‘English Vegetable’ category. It is among the few vegetables that’s grown as a perennial, and the price of this luxury vegetable sets it apart from the cauliflowers and carrots. Asparagus likes low temperatures, and the spears grow from a crown planted deep in rich sandy soil.

The crop is not harvested for the first three years, which allows the crown to develop a strong fibrous root system. Each crown,  will put out spears for 6-7 weeks in early summer, when harvesting begins, and when cultivated under ideal conditions, a spear can grow 10” in 24 hours. The outdoor temperatures determine the time between each picking, and early in the season, it is probably 4-5 days between each picking, but as the nights get warmer, a field may have to be picked every 24 hours.

The thick green spears have a rich intense flavour, not easy to describe, but difficult to forget. Apart from the green asparagus, which is more common, there’s a purple and a white variety, which is more expensive, and it is difficult to point out which tastes better.

Straight stalks

When buying asparagus, the stalks should be straight and fresh, and the tips should be furled tight, then it can be stored in the refrigerator for several days. Recommended for being the most nutritionally, well balanced vegetable because of its fibre content, low sodium and calories, it is much sought after by today’s health conscious people. A 5.3 oz serving has only 20 calories, it has no fat or cholesterol, it is rich in thiamin and its a good source to potassium and folacin.

Used in various dishes in the Western cuisine, the stalks take longer to cook than the tender tips. Asparagus should be cooked carefully. Place bundles upright in a deep saucepan of boiling water, add salt and cover and cook for 5- 10 minutes. The cooking time depends on the thickness of the spears, and be sure not to overcook it. The asparagus spears should have a crunchy bite to them.

Mushroom and asparagus dish

Mushroom and asparagus team well. Toss mushrooms and asparagus with olive oil and chopped garlic, spread it on a baking dish, sprinkle salt and pepper and bake for five minutes.  Pour a bacon and cheese sauce over it, sprinkle it with crisp fried slivers of bacon, and it makes a delectable entrée.

Make a refreshing salad with a dressing of salt, mustard paste, oil, vinegar and minced onion. Marinate the asparagus, place it in a shallow dish, and chill for 2 hours. Drain the marinate and serve on a bed of lettuce, adding  zest with roasted red peppers.

In the absence of fresh asparagus, tinned asparagus is a good substitute.  As it is pre treated, you need to just drain it before use. It may not be as crunchy as when it’s fresh, yet this royal vegetable, rules high in gourmet cooking.