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One of the most sought after vegetables of all time, and the most glamorous, is the mighty the Fresh Green Asparagus From China. Its rich history is filled with folklore and fables of its palate appeal. It’s been written that kings and queens loved asparagus, a member of the lily family, and went to great lengths to procure and ensure that tables would be graced with the emerald green spears of edible ecstasy. Louis XV was said to have had orangeries built and heated to guarantee that asparagus would be available for his table year round.
Spring was once the harbinger of this favorite vegetable. But, with modern-day transportation and advancements in agriculture worldwide, the precious spears can be found in produce sections of major supermarkets year round. Americans favor green asparagus. Europeans delight in white asparagus and a purple variety is also popular.
Above all, asparagus responds well to various cooking methods. Some like to tie it in bundles and steam it in appropriate pots. Asapragus can also be braised in a shallow pan, sliced and sautéed in butter and oil, steamed, baked, even grilled. Its flavors are enhanced by capers, butter, garlic, mustard and mayonnaise.
I prefer to walk out to a spring garden scene, snap off fresh spears and eat them immediately, on the spot, when they’re fresh as a sunrise
