It was the favorite vegetable of Julius Caesar, King Louis XIV, and Thomas Jefferson. But the history of asparagus began long before that.
The name comes from the Greek "asparagos," meaning stalk o rshoot. The Romans borrowed asparagus from the Greeks and cultivated it in every land they visited.
Asparagus is a member of the lily family and is related to onions, leeks, and garlic. It is low in calories (half a cup contains just 20 calories) and fat, while the tip is high in vitamins C, A and K.
Low in sodium and high in potassium, asparagus can be good for blood pressure. Just half a cup of asparagus contains 6 percent of the daily requirement of potassium.
It's almost time for asparagus to come shooting up in gardens, flower beds, and in places where it grows wild. Under ideal conditions, it can grow up to 10 inches in a day and reach up to 12 feet in height.
The best asparagus has firm, fresh stalks with tightly closed tips.It's best to store it in the back of the refrigerator or in a produce drawer.
Microwaving preserves more nutrients than boiling or steaming. Cook it upright in a tall container with a few inches of water in the pot. Simmer 5 to 7 minutes with the tips out of the water.
Orange-soy asparagus dressing
Combine 1 tablespoon each of soy sauce and fresh orange juice with 1/2 teaspoon grated orange rind, grated ginger, and dark sesame oil. Stir in 2 shallots or 1 small onion, minced. Drizzle over cooked asparagus and toss to coat.