“Asparagus inspires gentle thoughts” – Charles Lamb
 

Asparagus is one of Mother Nature’s most pristine offerings. Slim, delicate and delicious, the spears poke out from the ground each spring and are best enjoyed now, when in season. Ontario asparagus are appearing not only at local farmers’ markets, but also at regional greengrocers and are superior in taste (as well as much cheaper) than during other times of the year.

Morris Gervais runs Barrie Hill Farms in Barrie Ont., and has already sold out his first crop of asparagus this year. He says that “one of the great advantages consumers can look forward to in Ontario is the freshness” of asparagus as it’s “second-to-none” in the region. Gervais adds that buying Ontario asparagus is also “a great way to support the local, and provincial economy.”

With a six week growing season that starts in early May and ends in late June, asparagus are an ephemeral taste of spring. When the weather is warm the stalks, which are essentially the developing roots of the plant, can grow as much eight inches in one day.

Nutritionists praise this veggie of the lily family for its beneficial properties too. Asparagus naturally flushes out traces of pesticide, and instead keeps important antioxidants and vitamins in their stalks. Rich with the B-vitamin folate, which keeps your cardiovascular system running like clockwork while also aiding with healthy cell division in the fetus, asparagus is a favourite among pregnant women. It also contains high levels of vitamin C (encourages iron absorption) and vitamin K (helps with blood clotting). In fact, tests done by the American Cancer Institute also show that asparagus contains elevated levels of the potential cancer fighting antioxidant, glutathione.

In ancient Egypt, asparagus was offered up to the gods in holy worship while Romans used them for medicinal healing. The word asparagus even comes from the Greek language where it means “shoot” or “spout”. The Greeks also cooked asparagus in hopes it would ward-off bee stings and heal toothaches. Later, in the eighteenth century French courts, the Duchesse of Pompadour ate daily an asparagus mixture that she claimed fed her sexual drive.

But despite the many enriching elements in asparagus, the bottom line is that all varieties are just plain tasty. Green, white, and purple asparagus are regulars this time of the year, and taste best when prepared in a basic way. Simply snap off the woody end of the stalk and either grill, steam, sauté or enjoy as crudités.

“One of the ways I really like is to grab thick asparagus, coat them lightly with olive oil, a little bit of salt and pepper, maybe some garlic, and put them on the grill,” says Gervais. “It’s a fantastic way to enjoy them.”

When selecting asparagus at the market, make sure you avoid shrivelled tips since they denote a loss of nutrients. Stalks that are straight and firm are also preferable over limp ones. To store asparagus simply group them together with a rubber band, stand them in a container with a little water, place in the back of the fridge and cover with a plastic bag if desired. Oh and please don’t overcook asparagus, as they will turn mushy and stringy.

And then there’s the ever popular correlation between asparagus and stinky pee. Yes, in most people it does lend a distinctive smell to urine. The great Harold McGee in his book On Food and Cooking: the Science and Lore of the Kitchen reassures us that it’s a harmless natural phenomenon. He writes, “Apparently the body metabolizes a sulfur-containing substance, asparagusic acid, a close chemical relative of the essence of skunk spray called methanethiol.”

Biting into the year's first farm-fresh stalk of asparagus, grilled and lightly drizzled with extra-virgin olive oil, is a pleasure I wouldn’t ever want to want to miss. Asparagus is the first sign of the coming bountiful summer harvests, represents the earth’s first offerings of the season and, more importantly, should be an indispensable ingredient for our springtime tables.

Asparagus Recipes:

Jamie Oliver’s Crispy and Delicious Asparagus and Potato Tart

Jamie Kennedy’s Classic Asparagus Vinaigrette

Proscuitto-wrapped Asparagus from Whole Foods Market