Nutritional virtues: Asparagus contains good amounts of vitamins A, some Bs, C, E, potassium, and zinc. It benefits the kidneys (unless you already have kidney inflammation). Ayurvedic medicine says asparagus is super for strengthening the female hormonal system, relieving menstrual pain, and promoting fertility and lactation. It's said to be lightly warming. Consuming the diuretic asparagine, found in asparagus, causes some people's urine to have a unique smell.
Varieties: Green (most common), white (grown by shielding the plants from light), and purple.
Get it: In the spring, as soon after harvest as you can. Look for fresh firm stalks and compact tips. I prefer the pencil-thin ones to the older, thicker stalks.
Eat it/Make it: Trim off the dry and woody bottoms, either by snapping them (works with thinner stalks) or chopping a centimeter off and then peeling up the stalk about an inch. Steam (for about 2-3 minutes), roast (gives a nuttier flavour) or grill on the barbecue.
Keep it: Store bunches of asparagus in the fridge, standing upright in a tall container with a few inches of water at the bottom.
