On my fourth asparagus recipe (the first two were soups, and the second two are below) I am unsurprisingly excited to move on to a new topic next week.  At this point, I keep telling myself that it is good for my body, this week of detoxing veggie( its mildly diuretic).  What is more, asparagus is also a superstar in the nutrition world, so I let my head dominate my stomach and I eat another forkful.

The dark green of asparagus is an automatic signal of nutrition–most dark vegetables are healthy, and usually cancer-fighting (according to my mother, though she is well founded).  Rich in folate, and soluble fiber it is for stellar cardiovascular health by supporting red blood cell formulation, circulation and controlling cholesterol levels.  Eating a cup of asparagus, which really isn’t much more than six or seven big stalks, provides 35% DV of vitamin C and 20% DV of vitamin A a super-combo to charge your immune system (and your vision!).

Because of its nasty little after-effect, I was surprised to find that asparagus falls into a category with strawberries, oysters and chocolate. Know which that category  is? It is an Aphrodisiac!  Well, the high level of folates in the vegetable help to trigger the body’s natural histamines which prevent low libido and erectile dysfunction.  So maybe its not an aphrodisiac so much a homeopathic viagra.

Now that I know what I’m eating is good for me, I have to eat it.  Tuesday night brought a chicken salad with blanched asparagus tips and Wednesday, a magnificent stir fry that featured green-asparagus, spinach, basil and spring onions.

Tuesday Supper Salad

Serves 2 as main course

¼ cup White balsamic vinegar
¼ cup High quality olive oil
1 garlic clove sliced length wise in three pieces
a dab of Dijon mustard
a splash of lemon juice
Mesclun and romaine lettuces (here’s to diversifying textures)
5ish fresh Basil leaves
1 bunch asparagus, woody stems trimmed, chopped in 1 inch pieces
½ red onion thinly sliced (approx. ½ cup)
½ fennel bulb thinly sliced (approx. ½ cup)
¼ shaved parmigiano reggiano
2 marinated chicken breasts (I suggest Mediterranean flavors)

Combine first five ingredients in a small bowl or jar and mix vigorously.  I like to use a jar with  a lid so I can really shake it up, it emulsifies very nicely.  Let that sit as long as you like, the garlic will impart a great flavor, you can then season with salt and pepper.

Top washed lettuce with thin strips of basil and ½ of the sliced onion and ½ of the sliced fennel. (so you are adding ¼ cup of each)  Sauté the remaining onion and fennel in a pan for about seven minutes, or until soft and add to the salad.  Meanwhile, boil a small pan of water and cook the asparagus until bright green, about 4 -5 minutes. Drain and add with the rest. The double favor of cooked and raw is very nice.

Don’t change the oil in the pan, and begin to sauté the chicken breasts until juices flow clear and the center of the breast is not pink, about 15 minutes.

When you are ready to dig in, remove the garlic from the dressing, toss the salad and top with sliced chicken breast and shaved cheese. Serve with a baguette.  Delish….

Wednesday’s Green Stir Fry

serves a bunch….4-5

This is a basic stir-fry that yields a flavor I like and can be morphed to include any manner of veggie.  This is just what we happened to have in the fridge!

One bunch asparagus
2 bell peppers julienned
one bunch green onions white and green parts sliced on the diagonal
one red onion
2 bunches fresh spinach
extra firm tofu
soy sauce
rice wine vinegar
1 tbsp oyster sauce
4 cloves garlic minced
3 tablespoons ginger grated or minced
olive oil
dash of lime

Heat a swirl of oil in a wok to coat the sides, then add ginger and garlic cooking until fragrant, about 2 minutes. Next you want to add the vegetables that will take the longest time to soften, like the onions.  When the harder ingredients are beginning to brown and soften I begin to make the sauce, adding the oyster sauce and about 2 tbsp soy and a spritz of vinegar

Then comes the fun part.  Add all remaining vegetables with the exception of the spinach and cook until done, but crunchy, about 6 minutes.  Now toss! Now the tofu and the spinach hit the wok and everything comes together.  Taste the sauce.  What does it need? More soy, pepper, maybe a dash of sesame oil or lime juice.  The possibilities are truly endless.

Serve the sloppy sloppy mess over rice and you will not be disappointed.

Sources: http://www.british-asparagus.co.uk/superfood.php, http://whfoods.org/

This summer, I’ve decided to take a new approach for the blog.  Every week, I’ll pick a food, or a food concept and play around with it for 7 days.  This week, I’ve chosen the stalky, healthy, pungent Asparagus.

First off, let’s clear up the smelly pee issue. Methyl mercaptan, the atomic bomb in the skunk’s biologic arsenal, is also found in asparagus.  However, only when exposed to the enzymes in our stomachs can the sulfuric acid actually be released, therefore thankfully the stench is not present while cooking the veggie (1). Admittedly, there are some disputes in this discussion, but this theory seems to be the most widely accepted. (2)

Well, all things considered, I guess will be a rather smelly week for my household as we embark on seven days of recipes.  In the spring the vegetable is ubiquitous at the farmers market, so make sure you keep an eye open for the local crop.  As a member of the lily family, asparagus is closely related to the onion, the leek and scallion.   For my first recipe, there is a family reunion taking place in my fridge.

Spring (fridge) Cleaning Roasted Asparagus Soup

The best part of this recipe is that it isn’t really a recipe. The quantities can vary, the leeks can be substituted for green onions (scallions, spring onions) and the herbs are up to you!  I have made it twice already, and both times, I’ve licked the bowl.

Serves 8-10 as a first course

2 bunches asparagus cleaned and cut into pieces
1/2 pound potatoes, sliced 1/4 inch thick
3 leeks, white and light green parts chopped
4 large cloves garlic in its skin
1/4 cup olive oil
1 1/2 (ish) quarts chicken broth
1 lemon
Salt and Pepper
Fresh herbs like dill and parsley (optional, but exceptional additions!)

Preheat your oven to 375.  In a large bowl, combine asparagus, leeks (or substitutions), potatoes and garlic  with the olive oil.  Go ahead and use your hands to mix it up- more effective and more fun. Season with coarse salt (kosher) and a few grinds of fresh black pepper.  You can always add more later, this is just to give the veggies that great roasted toasted flavor.  Roast mixture on one or two baking sheets for 35 minutes, or until soft. Remove from oven and allow to cool a little. Pop the garlic cloves out of their skins.

Place 1/3 of the vegetables in the bowl of a food processor and add broth to cover. Careful! Blending hot things can be dangerous.  Blend until desired smoothness (or chunkiness!). Repeat with remaining veggies and broth in two batches.

Now taste. What does it need? Add a squeeze of lemon juice: it will brighten your soup.  Finally chop a bit of fresh parsley and/or dill and sprinkle it over top. Voila! With a piece of bread and a hunk of good Irish cheddar cheese, your meal is ready.