During the Egyptian, Roman and Greek Empires, Asparagus was not only eaten, it was also used as a cure for everything from tooth aches to being a reproductive tonic!

Asparagus is a nutrient dense food that is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium and dietary fiber. Asparagus is also a good source of vitamin B6, vitamin A, vitamin C and thiamin.

Spring is the best time to buy asparagus in Southern California. The first crops are picked as early as February; however their season generally runs from April through May. Many local farmers from Ventura County are harvesting as we speak. I always like to find a local Farmers Market to buy my produce in support of our local Farmers and to promote sustainability.

Asparagus is a perennial, an almost leafless member of the lily family. The spears we buy in the store are actually the shoots from an underground crown. It takes up to 3 years for crowns to develop enough to begin producing shoots, but once they do, they can produce for up to 20 years.

When buying asparagus, choose odorless rounded stalks with dry, tight tips and rounded neither fat nor twisted stalks. Look for firm, thin stems that are not too woody with deep green or purplish tips.
Use asparagus within a day or two after purchasing for best flavor. Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since Folate is destroyed by exposure to air, heat or light.

When preparing asparagus, cut the ends, peel the stalks and cook. Cooked asparagus loses about half its total weight. White asparagus has a milder flavor than green asparagus. White asparagus is buried under the soil to block chlorophyll production, thus resulting in a white plant. Some markets also offer purple asparagus, which has a fruitier flavor than the green or white variety.

Asparagus is used in many different cuisines including Asian, Italian, French and American, and in appetizers, soups, salads and entrees. So go to your local Farmers Market, buy some asparagus and celebrate the first stalks of spring with this tasty recipe and eat your way to healthy living.

Citrus - Marinated Asparagus with Sesame Seeds and Pine Nuts
1 Pound Asparagus
1 Tablespoon Extra Virgin Olive Oil
2 Scallions, White part plus 1 inch of Green part, minced
1 Shallot, minced
1 Garlic Clove, minced
2 Tablespoons Fresh Cilantro, minced
1 Tablespoon Fresh Ginger, peeled and minced
˝ cups Orange Juice
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Seeds, toasted
1 Tablespoon Pine Nuts, toasted

Cut off the stem from asparagus, peel stalks. Put rack or steamer basket on the bottom of a large sauce pan. Add water until it almost touches the rack. Bring water to boil. Add asparagus cover and steam over medium heat until bright green, about 2 to 7 minutes depending on size. Shock asparagus in ice cold water, remove and dry.

Over medium high heat, heat olive oil and sauté scallions, shallot, garlic, cilantro and ginger.  Reduce heat and sauté until vegetables are soft, about 7 minutes. Stir in orange juice, lemon juice and soy sauce. Bring mixture to boil and simmer until it's reduced by 1/3. Remove from heat. Toss asparagus with sauce and serve.

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