One of the first vegetables to emerge in spring, asparagus helps fight a range of diseases and may even boost the libido.

　　

Ingredients

　　

HEALTH BENEFITS

Step 1

This member of the lily family contains the most folate of any vegetable. Folate helps rid the body of the amino acid homocysteine, associated with cardiovascular disease. It also may aid in the production of histamine, which is necessary for achieving orgasm—making asparagus’s legendary aphrodisiac powers not quite so farfetched. Additionally, the stalk is full of vision-promoting vitamin A, kidney-supporting potassium, and selenium. Asparagus is also an excellent source of vitamins C and K. If you’re looking for a natural anti-ager, don’t skimp on these spears. Asparagus offers high levels of glutathione, which minimizes skin damage from sun exposure, protects and repairs DNA, and promotes healthy cell replication.

　　

HOW TO BUY

Step 2

Choose firm stalks with tightly closed heads. The base should look well hydrated, not dry. Thin-stalked asparagus tend to be more tender because they are younger.

　　

HOW TO STORE

Step 3

Refrigerated, asparagus should last several days; either tightly wrap the stalks in plastic wrap or stand them upright in a small amount of water, covering them with a plastic bag.

　　

PREPARATION TIP

Step 4

Instead of cutting off the fibrous base, hold a stalk loosely and snap off the bottom. The stalk will naturally break where it starts to get tough. To enjoy the vegetable raw, shave it lengthwise with a vegetable peeler or thinly slice it on an angle, then toss into a salad. Most of asparagus’s nutrients are left intact, even after it is cooked. To enjoy the vegetable cooked, cover and steam it in a basket or colander over simmering water until bright green and crisp-tender, about 5 minutes.

　　

DID YOU KNOW?

Step 5

Mild white asparagus lacks green color because, once the plant emerges from the soil in springtime, its shoots are intentionally shielded from light to stave off photosynthesis (which would turn them green). Nutritionally speaking, the white variety pales in comparison to its counterpart.

　　

Recipes

Step 6

Chilled Asparagus Soup with Spinach and Avocado p.143

　　

Step 7

Asparagus with Shiitakes, Shallots, and Peas p.186

　　

Step 8

Roasted Asparagus Salad with Poached Eggs p.194

　　

Step 9

Poached Salmon with Asparagus, Herbs, and Baby Greens p.207

　　

Step 10

Spring Barley Risotto p.255

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