ASPARAGUS
When selecting asparagus, choose fresh, firm spears. They should
be tender, not woody or pithy, and the tips should be slightly closed.
Examine for signs of decay, like mold or rot.
If the tip appears wilted, it is really too old. In other words,
the vegetable should be tender from the tip to all but the last inch
of the base.
Store asparagus in a damp cloth or waxed paper. Keep refrigerated.
Asparagus loses its edibility when subjected to heat or dryness.
A perennial herb, asparagus is a member of the Lily of the Valley
family. It can be served hot, drawn with butter, or cold in soups or
salads.
Peak season for asparagus is April, May and June. Green asparagus
is the most nutritious. Other varieties are white with green ends,
or entirely white. Most of the white variety is canned.
Cook asparagus on low heat. This leaves the shoots tender, and it
retains their original color. Cooked with the tips up, more Vitamin
C and B1 are preserved. Asparagus also contains some small amounts
of Vitamin E and Zinc.
Beneficial Effects:
Asparagus is a stimulant to the kidneys. Taken in excess, it can
actually irritate the kidneys. Asparagus contains chlorophyll, a good
blood builder. Green asparagus tips contain lots of Vitamin A, while
the white tips have almost none.
They have a high water content, and they are good for an elimination
diet.
The minerals in asparagus are beneficial to the liver, kidneys, skin,
ligaments and bones. Green asparagus helps in the formation of red
blood corpuscles.
Juicing Info: Don't go there. Go ahead and just eat the vegetable.
