Food - Fresh Asparagus...only in spring

Our family asparagus bed grew much like asparagus beds from all over the world. The asparagus plant is a member of the prolific lily family, which also includes onions, leeks and garlic. They were first cultivated about 2,500 years ago in Greece and were  popular for medicinal and nutritional purposes in ancient Greek and Roman times. Scattered all over the world with the expansion of the Roman Empire, asparagus lost favor in the Middle Ages, only to rebound and spread throughout the world in modern times.  Asparagus grows in cool, sandy environments and in upstate NY can be harvested from early May through mid-June, temperatures depending.    Once established asparagus require little work and are perennials.  In England there are beds of asparagus that have produced for over 120 years.
Asparagus popularity is due in part to its relatively short availability with its limited harvest time and to its unique flavor. It is also a very nutritious green vegetable that is low in sodium and calories. It supplies fiber, folacin, thiamin and vitamin B6 as well as a rich source of rutin. It is an excellent nutritional source for a healthy diet.

Asparagus is best cooked/eaten as fresh as possible. When choosing, look for firm, fresh, closed spears with compact tips and a uniform diameter (so that all spears cook at the same amount of time). Do not overcook asparagus - whether you choose to steam, boil, roast or grill, the spears should never be limp, but still slightly firm. If you cannot use the spears the day you pick or buy them, be sure to store in a cool environment in a bag and never store for more than two days. My advice is to get down to the Farmers' Market and enjoy the short bounty of the fresh asparagus.  They are good alone with butter or balsamic vinegrette, roasted with salmon on the grill or in casseroles or soup.  Below are two favorite recipes for this wonderful spring vegetable.

Cold Asparagus Salad with Feta
1¼2 c.    Saratoga Balsamic and         Honey Concentrate
2-3 tbsp. olive oil
3¼4 lb.     asparagus - cut into 1-inch         pieces, cooked and drained
4 oz.     container crumbled feta
1    large tomato, diced
1    green onion, diced
2-3 c.     baby spinach
2 tbsp.     chopped cilantro
salt and pepper to taste

Whisk together the Balsamic and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, spinach and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving. Serves 4-6.

Asparagus and Chicken Delight
1 lb.     boned and skinned chicken     breast halves
1¼2 c.     chicken broth
salt and pepper to taste
1¼2 lb.    fresh asparagus, trimmed         and cut into 2 inch pieces
1     red pepper, chopped
1     clove garlic, minced
1¼2 c.     chopped tomatoes
1 tsp.    balsamic vinegar, or to taste
1¼2 c.    shredded, mild cow cheese         (mozzarella or similar)
optional: serve over pasta

Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.

Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.

Note: You can find most of the ingredients for these two delicious dishes at the Saratoga Farmers' Market, Wed. 3-6 p.m., Sat 9 a.m. to 1 p.m. at the Pavilions on High Rock Ave.