Volume 12, Issue 053 - March 14, 2007 |
Greetings Chef,
Everyone loves asparagus, but did you know that it is good for you, too?
Asparagus Health Benefits Overview:
Since ancient times, asparagus
has been thought to have special healthful qualities. The harvesting of the
wild asparagus, famous for their medicinal qualities, was a springtime ritual.
These days the ritual is more likely to take place in the produce aisles of
the grocery store when California's 116 million pound asparagus crop comes to
market.
Asparagus folklore credits the delicious green spears with everything from
curing toothaches to being a reproductive tonic. Today we know that just 5
stalks of asparagus is an excellent source of folic acid, a B vitamin that is
associated with a decreased risk of neural tube birth defects. Asparagus is
also a good source of vitamin C and carotenoids. Our bodies use some
carotenoids to make vitamin A, while others are strong disease-fighting
antioxidants.
According to the National Cancer Institute, asparagus is the highest tested
food containing glutathione, one of the body's most potent cancer fighters.
Additionally, asparagus is high in rutin, which strengthens blood vessels.
Quick cooking best preserves the distinctive taste and nutritional bang of
asparagus. Asparagus is delicious, beautiful, easy to do ahead for a crowd
and packed with nutrients.
Source:
California
Asparagus Commission
 Grilled California Asparagus and Lamb with Mustard Aioli
Marry the perfect pair from the Golden State. Grilling brings out robust flavors
in the asparagus and the lamb. The lusty sauce finishes this dish. It's hard for
your patrons to resist.
Makes 12 servings
Ingredients:
2 cups mayonnaise
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
Preparation:
Combine mayonnaise, mustard, lemon juice, and garlic, reserve.
Scale lamb into 4-ounce portions; then scale asparagus into 4-ounce portions.
Alternate pieces of 1 portion asparagus pieces with 1 portion lamb cubes on the
number of skewers preferred.
Brush lightly with olive oil, reserve.
Per Order:
Season skewers with salt, then grill, turning occasionally, until asparagus is
tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with
pepper. Serve 2 tablespoons aioli in a small ramekin on the side.
Source: California
Asparagus Commission
Nutritional Facts:
One serving of asparagus is low in calories
and very low in sodium. Asparagus is an excellent source of folic acid and is
a fairly significant source of Vitamin C, Thiamin, and Vitamin B6. Asparagus
contains no cholesterol of dietary significance. It is an important source of
potassium and many micronutrients.
* Percent Daily Values are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie
needs. Research by the Produce Marketing Association.
Grilled California Asparagus with Romesco Sauce
This piquant sauce from Spain plays point and counterpoint with the palate. The
contrast of the bright green of the spears with the red of the sauce, makes an
eye-catching combo.
Makes 12 servings
Ingredients:
1 2/3 cups (12 ounces) prepared roasted red bell pepper
1/4 cup (3 ounces) sun-dried tomatoes (packed in olive oil) drained, then
roughly chopped
2 ounces, 1-inch slices baguette
1/4 cup blanched, slivered almonds, toasted
3 cloves garlic, roughly chopped
1 tablespoon white wine vinegar
1 tablespoon chopped Italian parsley
1/4 teaspoon or to taste
crushed red pepper
salt as needed
water as needed
freshly ground pepper as needed
olive oil as needed
36 each (about 2 1/2 pounds) extra-large fresh California asparagus, trimmed,
then blanched
Preparation:
In a food processor, purée roasted red pepper, sun-dried tomato, baguette,
almonds, garlic, vinegar, parsley, and crushed red pepper. With motor running,
drizzle in 1/3-cup olive oil. If necessary, thin with 1 tablespoon of water at a
time until a thick sauce-like consistency is achieved. Season with salt and
pepper to taste, reserve.
Per Order:
Brush 3 asparagus spears with oil; season lightly with salt and pepper. Grill,
over medium-high heat, turning frequently, until asparagus is lightly browned
and tender-crisp. Arrange on a serving plate; serve with 1/4 cup Romesco Sauce
on the side.
Source: California
Asparagus Commission
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