Asparagus Dishes

By Virginia Price

Asparagus was cultivated some 2000 years ago in the Mediterranean and Asia Minor. Since then, asparagus plant is being used both as medicine and as culinary vegetable because of its flavor and texture. Asparagus plants are diuretic herbs.

Asparagus is an excellent provider of folic acid necessary for cell formation and growth, and prevention of liver diseases. Folic acid aids in the prevention of neural tube defect such as spina bifida in the developing fetus of pregnant women.

This plant contains low calories, very low sodium, and no fat and is very good at controlling high cholesterol. It is a great source of potassium, fiber, and rutin, a compound that strengthens the capillary walls.

Scrape asparagus stalks from the head with a vegetable peeler. Refresh stalks with ice cold water before steaming them. Add back the peel into cooking water and remove it after the asparagus is done to prevent diluting the flavor.

Asparagus can be prepared in a variety of ways: steamed, stir fried, or made into sandwich fillings.

Stir Fried Asparagus

Ingredients

½ kg. Asparagus

¼ kg. Tofu

2 tbsp. Sesame seeds, roasted

100 g. Shitake mushroom, soaked and dried

1 small Carrot

1 small Red pepper

3 tbsp. Oil

¼ cup Onion, sliced

1 tbsp. Garlic, crushed

1 tsp. Salt to taste

½ cup Water or broth

For sauce

1 tbsp. Cream of Asparagus

¼ cup Soy sauce to flavor

½ cup Water

1 tbsp. Sugar (optional)

Procedure

Clean and cut asparagus according to desired size.

Pre-fry tofu. Set aside.

Sauté garlic and onion.

Add pre-fried tofu, mushroom, and salt stirring constantly.

Add water or broth and bring to a boil.

Add the asparagus, carrots, and red pepper.

When asparagus is almost tender, add the cooked sesame seeds and mix.

Dissolve cream of asparagus in ½ cup of water (you may add 1 tbsp. sugar to blend the taste) and pour over vegetables.

Steamed Asparagus

Ingredients

½ kg. Asparagus, cleaned

2 tbsp. Olive oil

Parmesan cheese or any local cheese

Procedure

Steam asparagus or boil in small amount of water.

Drain and drizzle with olive oil.

Sprinkle cheese on top.

Serve right away. Good for 4-6 servings