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May 18, 2006
As a kid, enjoying fresh asparagus was an adventure every spring. The great asparagus hunt began with a search in our backyard asparagus patch. The desirable spears bent until they snapped off the stem. Sometimes we’d miss them among the grass blades, so the stems would grow large and woody. Our asparagus plants were older than I was at the time. A “cousin” of onions, garlic and other members of the lily family, asparagus plants are long-lived. The plants often live 15 years or more, although it usually takes three years for them to lay down their root system. Asparagus plants reach their prime in about six years. One day, while on a bike ride, we found a treasure trove of asparagus along a path leading to an old, empty house. We gathered the asparagus spears and returned home with our treasures, vowing to return later. They were perfect asparagus spears: firm, with closed, compact tips. When we returned a few days later, we found tiny green “stumps” where the new growth should have appeared. Someone had discovered “our” secret asparagus patch. Living in a small town, I think we eyed our neighbors a little suspiciously. Did they have the scent of asparagus on their breath? We learned we had to be persistent, early risers. Asparagus can grow 10 inches a day during warm summer days. We rose earlier and earlier to get there before the asparagus was gone. We repeatedly lost. Our competitor must have hunted asparagus by night, using flashlights. Had I been a scientist at the time, I may have run my own little study to determine who was eating all the asparagus in my hometown. Asparagus has an interesting side effect. After eating asparagus, many people notice they have unusual smelling urine. The odor comes from mercaptan, a sulfur compound naturally found in asparagus. It also gives skunks their distinct aroma. According to a study of British citizens, about half of the 115 study participants had “aromatic urine.” Scientists reported that half carried a gene for the enzyme that breaks down the sulfur-containing chemical in the body. Among 103 French citizens, all excreted the sulfur compound. Other researchers think that only half of the people have the gene that allows you to smell the compound, even though the compound is there. In any event, it’s not harmful. Do you have the gene? A nutrition all-star, asparagus is worth the pursuit and you don’t have to hunt far to find asparagus. It’s available in canned, fresh and frozen forms in most supermarkets. With only 20 calories, a 5.3-ounce portion of asparagus contains 60 percent of the daily recommendation for folate, the natural form of a B vitamin that helps build cells and helps promote heart health. Asparagus is a good source of potassium, vitamins A and C, and fiber. It also contains “glutathione,” a cancer-fighting chemical that can help prevent damage to cells and DNA. Refrigerate fresh asparagus with the root end in water or wrap the ends in a wet paper towel and place in a plastic bag. Wash asparagus under running water before using and vary your preparation methods. Use in fresh salads, steam or cook fresh asparagus in boiling water for five to eight minutes, stir-fry a few minutes or cook in a microwave oven. Here’s a colorful, nutritious recipe from the Michigan Asparagus Advisory Board at www.asparagus.com.
### Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
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North Dakota State University |
