Asparagus
By Sara Ashbeck, Sodexo Intern
Asparagus. In all likelihood you have consumed a vegetable believed to be eaten by Julius Caesar approximately 2500 years ago. The Greeks believed asparagus was an herbal medicine designed to cure toothaches. Later, the Romans spread the popularity of asparagus to European countries during their conquests. Eventually, asparagus made its way to the United States via the English Colonists.
Asparagus is a member of the Lily family which also includes onions, leeks and garlic. Once a seed is planted, three seasons have to pass before the asparagus plant can produce edible product. A plant reaches its prime after six to eight years. When picking or purchasing asparagus, look for firm, fresh spears with closed compact tips and uniform diameters. Stalks with a larger diameter are the tenderest.
Asparagus varies in color. White asparagus grows in shaded areas. White asparagus has less fiber and a sweeter taste than the traditional green variety. Purple asparagus is bred to be purple but does turn green when cooked. This variety is more prone to disease and produces larger but fewer spears than its counterparts.
This vegetable is a nutrient-dense food. Asparagus is low in calories and sodium. It is also an excellent source of folic acid and good source of potassium, fiber, vitamin B6, and thiamin. Incorporate a half-cup of cooked asparagus as a part of your healthy diet today!
