ASPARAGUS
Asparagus is a delicacy, and is a vegetable basically without leaves, which means that we eat the stalk and its small branches that cluster at the tip of the stalk. It is a perennial plant of the lily family, although it is said to be best during the late spring. Asparagus grows from beneath the earth, pretty much like a mushroom, but it grows at different speed all the time, and so it needs to be harvested by hand when it's ready. That is one reason that it costs so much. Even the white version of asparagus is expensive, and even more at that, since it has to be cut from underground. The difference between the green and white asparagus is noticable in their respective flavors - the white asparagus is more delicate in flavor. There is also a purple type of asparagus, although the purple color fades when the vegetable is cooked. It may also to interesting to notice that white asparagus becomes more yellow or red as it is exposed to the light. Storage in a dark place may be desirable then, if one wants to serve white-looking asparagus.
When purchasing asparagus, with best season being the spring, choose the one with round stalks (no twists or bizarre shapes) that are colored as they are supposed to be. Sometimes, green asparagus tips may have some purple coloration, but it's nothing to worry about. Check also so the ends of the stalks are not to woody (bend them slightly to see how much fibrous they are). Store cold in refrigerator, and consume as quickly as possible.
It is wise to consume asparagus as soon as it's purchased because its flavor fades pretty fast. The problem is that the stalk, even if it's cut off from its stem, is still alive and very much alive. It consumes its energy without being provided with any new one, and the stalk also becomes more hard and fibrous at the bottom. Moisture is lost and the sweet taste with it. Of course, one can always place the asparagus in a lightly sweetened water prior to cooking so it regains some of its previous taste and texture (some chefs do that). The hard part of the stalk has nevertheless to be removed, and a popular way to do this is to bend the stalk progressively from bottom to top to find the place where the tough part ends. This part is then simply cut off.
Cooking asparagus is really simple: just throw it into a boiling lightly salted water and cook for 1 1/2 minute, then put it quickly into a cold ice water to refresh it for a moment. You can either serve it hot or cold, so you can adjust the ice bath time as needed. Don't just keep it in the water for too long time or it will become soggy! You may also want to grill it, for a more smoky flavor, use then a high heat and be quick, just a couple of minutes on each side will give a cooked and still crunchy asparagus.
Asparagus goes well with: butter or olive oil, as well as sauces or vinaigrettes based on these two ingredients. Other additions can be garlic, eggs, lemon, mushrooms, onion or shallots, and it can be used in many different salads or vegetable blends.
A word of caution: many people get a very strong smelling urine after eating asparagus, due to a certain molecule that becomes metabolized into a smelly compound inside our body. However, some people are blessed and can't smell the odor! Strange natural laws indeed... It is not considered dangerous to smell, anyway.
Health benefits of asparagus include high vitamin K and C content, and also a high amount of folate that is said to protect against cardiovascular diseases.