It’s asparagus time!! Asparagus is in season from mid-April to early June. It is a great source of vitamin K and a good source of folate, vitamins A and C, fiber and prebiotics for your gut. It is low in carbs and has a low glycemic load so is a great addition to Paleo, Keto, low carb, Mediterranean, vegetarian and vegan diets. It is known to have diuretic properties so may be beneficial for those with high blood pressure. It is listed on EWG’s “Clean Fifteen” so doesn’t tend to have a lot of pesticides.
Why does asparagus make your pee smell?
Asparagus is a sulfur rich food and that smell is the sulfur your body didn’t absorb. Interestingly, not all people can smell the distinctive asparagus odor in their pee. Genetics are thought to play a role in how much an individual’s pee has the odor and also in the ability to smell it.
Growing Asparagus:
Asparagus is a great crop to grow because it is a perennial, coming back year after year with one planting. It does takes three years from the time of planting before its first real harvest, but if you’ll have your garden for years, then the work to bounty ratio is high.
Types of Asparagus:
Asparagus comes in four varieties: green, white, purple and wild. It can be thick or thin, but when shopping, try to pick the thinnest stalks as they are the most tender. Also look for tightly closed tips.
- Green asparagus is definitely the most popular US variety.
- Purple asparagus is reported to be more tender, and sweet.
- White asparagus is only white because it is covered with dirt during the final growing process (green asparagus becomes green as it grows above ground creating chlorophyll from the sun).
- Wild asparagus stalks are very thin…thinner than a pencil.
Purchasing Asparagus:
Regardless of which kind you buy, try to eat it as soon as possible as it doesn't stay fresh for long. This is also a good reason to buy locally and in season as the longer it needs to travel, the older it will be when you bring it home. If you can’t eat them within a day of purchase, trim off the tough ends and stand them up in a cup of water in the refrigerator.
Cooking Asparagus:
It’s essential to trim off the tough end of the asparagus. Many people simple bunch them together and chop off the ends. To be more precise, grab each spear by the tough end and the middle and bend - it will naturally break off at the right point.
Asparagus can be steamed, blanched, sautéd or roasted, but be careful not to overcook as it cooks quickly. If overcooked, it becomes mushy and also loses certain nutrients. Cook first, then drizzle with olive oil. This preserves the nutrients in the olive oil and allows for better absorption of the nutrients in the asparagus.
Here is a delicious recipe for Caprese Roasted Asparagus