~ Asparagus ~

A member of the Lily family ... asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Under ideal conditions an asparagus spear can grow 10" in a 24-hour period. The outdoor temperature determines how much time will be between each picking ... early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours. After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season. An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system. A well cared for asparagus planting will generally produce for about 15 years without being replanted. The larger the diameter, the better the quality! Asparagus is a nutrient-dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus has No Fat, contains No Cholesterol and is low in Sodium. If you just can not bring yourself to eat asparagus either raw or steamed here is a recipe just for you.

Golden Asparagus Soup

Ingredients:

4 cups of chicken stock* (see recipe below) or canned broth

2 thin slices of fresh ginger (1/4 teaspoon ground ginger may be substituted)

1/2 cup dry sherry

2 teaspoons sesame oil

1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces (14 1/2 ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)

2 ounces cellophane noodles, cooked and drained

2 green onions, thinly sliced

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Directions:

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles (add canned asparagus at the last minute only to heat through). Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
Yields: Four servings

*Chicken Stock preparation:

In a large stock pot, combine 1 1/2 quarts of water, 3 pounds of chicken (back and neck pieces with skin), 1/2 of a fresh lemon, 2 stalks of celery cut in half, 2 carrots cut in half and 5-6 peppercorns. Bring to a boil. Lower heat and simmer covered, 3 to 4 hours. Pour through a fine strainer and skim fat off the top. ~ Chef Wilkinson ~