Asparagus

Asparagus is the main stalk of a plant in the lily family, Asparagus officinalis, a native of Eurasia that was a delicacy in Greek and Roman times. The stalk doesn’t support ordinary leaves; the small projections from the stem are leaf-like bracts that shield immature clusters of feathery photosynthetic branches. The stalks grow up from long-lived underground rhizomes and have been widely prized as a tender manifestation of spring.

Harvested early and fresh from the soil, asparagus is very juicy and noticeably sweet (perhaps 4% sugar). Once harvested, the actively growing shoot continues to consume its sugars, and does so more rapidly than any other common vegetable. Its flavor flattens out; it loses its juiciness, and it becomes increasingly fibrous from the base up. Buy locally, eat it fresh!

Asparagus has long been notorious for an unusual side effect on those who eat it: it gives a strong odor to their urine. Apparently the body metabolizes a sulfur-containing compound, asparagusic acid, into a close chemical relative of skunk spray called methanethiol In part because some people claim to be immune to this effect, biochemists have studied this phenomenon in some detail. It now appears that thanks to genetic differences, most but not all people do produce methanethiol after eating asparagus, and most but not all are able to smell it.

Season: spring
Weight: light-medium
Volume: moderate
Techniques: blanch, boil, deep-fry, grill, pan roast, simmer, steam, stir-fry

Pairs well with:
Butter
Cheese: chevre, fontina, goat, muenster, parmesan, pecorino, ricotta, romano
Cream
Dill
Eggs
Garlic
Hollandaise Sauce
Leeks
Lemon, juice & zest
Mushrooms, especially cremini, morels, shiitakes
Mustard, dijon
Olive oil
Parsley
Shallots
Tarragon
Vinaigrette & Vinegars

Flavor Affinities
asparagus + capers + ham + shrimp
asparagus + cayenne + lime
asparagus + chervil + chives + garlic + morel mushrooms + shallots
asparagus + crab + morel mushrooms + ramps

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