Asparagus (Asparagus officinalis) was cultivated by the early Arabs. Ancient Phoenicians introduced it to the Greeks and Romans. The word asparagus is derived from asparag, a Persian word for tender shoots, eaten while young. Roman emperors were so fond of asparagus, that they kept a special asparagus fleet for the purpose of fetching it. This member of the Lily Family is a relative of garlic, onions and scallions. It is a perennial that grows in moist ground, near orchards and civilization. Young shoots emerge in early spring and as summer passes, becomes tall and fern like, producing red berries. Asparagus can grow up to ten inches in a day!
Asparagus is considered cool, bitter, sweet and moist. The fresh young shoots are delicious and rich in beta-carotene, vitamin B, C, E, and minerals iodine, potassium, and zinc. Asparagus is an effective diuretic, due to the presence of the alkaloid asparagine. The asparagine helps dissolves uric and oxalic acids, making it an excellent food for those with arthritis. It affects the kidneys, reduces edema and kidney stones. About one in seven people notice a strong sulfur odor in their urine after consuming asparagus. This is due to the compound methyl mercaptan.
Asparagus has been used to treat hypertension, cool fever, increase mothers’ milk, increase vitality, inhibit tumor growth and clear dark circles under the eyes. Asparagus has long been used as an aphrodisiac, perhaps because of its phallic shape and ability to increase activity in the genito-urinary system. So if you’re wondering what to serve that special someone……
The flat, angular stalks indicate woody fibers and are not considered premium. Look for bright green spears with compact tops. Avoid the overly thin or thick, which are more likely to be stringy. Asparagus is best in the springtime and is delightful in salads, in soups, or as an addition to vegetable dishes. Enjoy!
Asparagus Cream Soup
This soup makes an excellent springtime entrée.
- 3 cups finely chopped asparagus (remove tough bottom portion first)
- 2 cups water
- 1/2 cup pine nuts
- 1/2 red bell pepper, chopped fine
- 1/2 teaspoon Celtic salt
- 1/4 teaspoon freshly ground nutmeg (optional)
Place the chopped asparagus and red pepper in a large bowl. Puree the remaining ingredients in the food processor. Pour over the asparagus and red pepper and serve. Voila!
Makes 4 servings.
Asparagus Salad
- 2 cups chopped asparagus
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon Celtic salt
Toss and enjoy.
Asparagus Quiche
Lovely enough to serve special guests!
Crust
- 1 cup sunflower seeds, soaked overnight
- 1 cup flax seeds
- 1/4 cup extra virgin olive oil
- 1 teaspoon Celtic salt
- 1 small red onion, chopped fine
Puree the walnuts, oil, and salt in a food processor or blender, adding a bit of water if needed. Then stir in flax seeds, and chopped onion and dehydrate in a big round on a dehydrator sheet, turning when done on one side (and removing the solid dehydrator sheet.)
When turned add the filing to the side that still is wet, spreading evenly.
Filling
- 1/2 cup pine nuts
- 1/4 cup water
- 2 tablespoons nutritional yeast (optional)
- 1/2 teaspoon Celtic salt
- 2 cups chopped asparagus
- 1 tablespoon paprika
Blend the pine nuts, water and salt in a blender. Stir in the chopped asparagus, pour and spread evenly on top of the crust that is now somewhat dehydrated on one side. Sprinkle with paprika. Continue dehydrating for another 6 hours or so.