jean’s kitchen
By JEAN DOHERTY/LE PATIO
Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavor and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried it for use in winter. Asparagus is pictured on an Egyptian frieze dating to 3000 B.C., and France’s Louis XIV had special greenhouses built for growing it. Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, C, E, and K, and then thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium and chromium (whew!), a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. In other words, it’s very healthy.
The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stirfried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in stews and soups. In the French-style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad.
Ingredients:
- 1 chopped onion
- A dash of extra virgin olive oil
- 2 lbs of peeled and washed asparagus tips
- 1 big potato cut in cubes
- A good splash of fresh cream
- Salt, pepper & paprika
Directions:
- In a good-sized saucepan lightly brown the onions at medium heat.
- Add the asparagus and the potato, and 2 to 3 pints of water and boil for
about 20 minutes. - Blend well in a food processor or directly in the pot with an immersion mixer.
- You are the chef, so you taste and season with salt, pepper and a pinch of paprika and of course
the fresh cream. - Enjoy!