Seasons/Availability
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Description/Taste
Just as its name says, this asparagus is super skinny. Delightfully darling, tender and tasty, pencil thin asparagus is especially popular with chefs. This fresh and flavorful asparagus fits almost anywhere.
Nutritional Value
Providing a good source of vitamin A, vitamin C, plus calcium, iron and some protein, asparagus is high in folate and dietary fiber. Fat-free, cholesterol-free and sodium-free, one-half cup cooked asparagus contains about 23 calories. This nutritious vegetable is a useful source of vegetable protein. The greener the asparagus, the higher the concentration of nutrients. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Simply scrumptious! For an easy appetizer, fresh pencil-thin raw spears are delicious served with a dip. Briefly steam; drizzle with hollandaise sauce or melted butter. Sprinkle with sesame seeds for a palate-pleasing crunch. Serve as a side dish or use as an edible garnish. Pair with fish and seafood entrées. Simmer uncovered in a saucepan with an inch or two of water only until crisp-tender, depending on the thickness of the spears. Taste for desired tenderness. Bundles of spears may be tied, pointing in the same direction and cooked together. Add to salads, sandwiches, omelets, quiches and curries. A squirt of lemon juice or a splash of sesame oil brings out this vegetable's delectable flavor. Able to take on bold flavors, complementary herbs include thyme, chives, tarragon and parsley. To store, wrap stems in a damp paper towel; place in plastic bag; refrigerate. Asparagus should be enjoyed as soon as possible after purchase for optimum quality and flavor.
Geography/History
Fresh asparagus was a favorite staple of the Incas. The Romans are believed to be the first to domesticate this still popular vegetable. After the fall of the Roman Empire, asparagus was cultivated in their monastery gardens, along with their valuable medicinal herbs. Enjoyed for more than 2000 years, and not at all fussy, asparagus grows wherever it can find a good footing. Asparagus especially loves ancient hedges and undisturbed country roads. Produced from a root system made up of fleshy rhizomes known as the "crown", asparagus is a perennial that may be productive for twenty to twenty-five years and possibly more with good care. Requiring sunny days for maximum photosynthesis, asparagus prefers deep well-drained soils and should have two full growing seasons before the spears are harvested. Generally, a forty-foot row of five-year-old asparagus plants yields about ten to twenty-five pounds of spears during an average growing season.
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Featured Recipes
Recipes that include Pencil Thin Asparagus. One
is easiest, three is harder.
