Making the most of nutritious asparagus<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
Asparagus is used to make a variety of delicious treats and light
\nsnacks, and soups and purees in cuisines around the world.<\/p>\n
However, what many asparagus lovers do not know is that along
\nwith its pleasant flavor and crisp, tender texture, asparagus is
\nalso one of the most nutritionally rich vegetables.<\/p>\n
In fact, long before it gained popularity in the modern
\nculinary scene, asparagus was valued for its medicinal
\nproperties. In Greece, where the vegetable have been cultivated
\nfor around 2500, people have used it as a herbal medicine for
\ncleansing and healing.<\/p>\n
Research has proven the beliefs about asparagus' medicinal
\nproperties correct, as the vegetable is low in calories, has no
\nfat or cholesterol and is rich in folic acid, thiamine, potassium
\nand contains vitamin A, B6 and C. Asparagus is also said to be
\ndiuretic, laxative and refreshing.<\/p>\n
A member of the lily family, asparagus is a young shoot that
\nrises from an underground crown. There are two types of asparagus
\nthat are popular for cooking; the green and the white asparagus.
\nBoth types are in fact grown from the same plant, but when the
\nwhite one is grown its shoots are covered with soil to keep them
\nfrom turning green.<\/p>\n
Experts say that asparagus is a perennial plant originating in
\nthe eastern Mediterranean region and it was the Roman conquest,
\nwhich helped introduce it to other European countries, such as
\nFrance, Germany and England, from where it spread to the rest of
\nthe world.<\/p>\n
Currently asparagus is used in Chinese stir fries, cooked with
\nshrimp or fish paste in Malay cuisine, deep fried as tempura in
\nJapan and served with cheese and bread crumbs in Italy.<\/p>\n
Executive chef at Margaux French restaurant at the Shangri-La
\nJakarta, Sean Macdougall, said that the vegetable can be used in
\nvarious mouth watering dishes to be served warm, hot, cold or at
\nroom temperature.<\/p>\n
Asparagus also goes well with various kinds of meat, such as
\nlamb and even kangaroo meat. It can be prepared in a variety of
\nways. It can be steamed, poached, sauteed, fried and even grilled
\nover charcoal.<\/p>\n
Macdougall added that the crisp and tender texture of
\nasparagus makes it suitable to be eaten alone or with melted
\nbutter, hollandaise sauce or fresh lemon juice.<\/p>\n
"It's quite nice (when eaten alone). Traditionally people tie
\nup the spears in bunches, gently poach them in water and just
\nserve them with a slice of lemon. Or you can grill them over
\ncharcoal, which gives them a very nice smoky flavor," Macdougall
\nsaid during the restaurant's asparagus promotion that runs until
\nJune 7, 2003.<\/p>\n
Asparagus is mainly grown in Australia, the United States and
\nEurope but both fresh and canned asparagus is available in
\nsupermarkets in Jakarta.<\/p>\n
When buying asparagus be sure to choose only the freshest ones
\nwith compact spears, and firm stalks with no wrinkles on the
\nskin. Green asparagus should have a rich green color and white
\nasparagus should have a healthy whitish color.<\/p>\n
Before cooking the spears, wash them well to remove any sand
\nor soil. Peeling is only necessary to remove the tough skin on
\nthe stalk. When poaching asparagus Macdougall also advises to tie
\nthe spears in bundles so they can be easily remove from the pan
\nafter cooking.<\/p>\n
The cooking time is usually determined by the size of the
\nasparagus stalks but since over cooking asparagus may cause it to
\nlose flavor, color and nutrients, Macdougall stressed the need to
\nregularly gently press the stalk to check if the vegetable has
\nbeen cooked to a tender and crisp texture.<\/p>\n
He also added that a little creativity is needed to cook less
\ncrisp asparagus, which can be used to make soup, asparagus dip or
\na puree to accompany chicken and fish dishes.<\/p>",
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