NEW CROP ASPARAGUS IS IN!
A delicious and healthy spring vegetable
(and for some of us,
maybe a smelly issue.)
You know it's spring when fresh asparagus hits the markets, and we get to enjoy its unique and delicate taste in so many recipes. The tips of asparagus sprout up through the soil in March and April, and that's the best time to harvest this incredibly healthy vegetable. Recipes for cooking asparagus have been found in the oldest surviving cookbook (300 A.D.) Today it's enjoyed stir- fried, steamed (with hollandaise, yum) and grilled (brushed with olive oil, topped with parmesan cheese, yum again.)
In ancient times, asparagus was used as a medicine (diuretic), and today is appreciated as low calorie, low sodium, high fiber, high in anti-oxidants, and a great source of potassium and folate, as well as vitamins A, C, B6, E, K, calcium, zinc and niacin (nature's multi vitamin). It also contains the amino acid asparagine . . . which, when processed by the kidney, produces a sulfur compound in about 50% of the people who eat it, which . . .
gives the urine a unique detectable odor!
And doctors are still puzzled why
SOME OF US HAVE IT,
AND SOME OF US DON'T.