Enjoy asparagus while in season

I always feel like spring is here when delicious asparagus is back in season and I must admit to getting excited. It comes as a lovely refreshing break from a more limited winter vegetable selection.
The ancient Greeks and Romans believed that asparagus possessed medicinal properties, curing everything from rheumatism to toothaches. None of these properties have been proved true, but asparagus does provide many essential nutrients.
Asparagus is low in kilojoules, contains fibre, important antioxidants such as glutathione, and is a useful source of vitamins C and E, folate and potassium.
Gout sufferers need to be aware that asparagus can cause gout attacks due to the purines it contains. Purines are substances that promote the overproduction of uric acid, which precipitates painful attacks. For this reason it was once advised that gout sufferers avoided asparagus, however more recent research shows it may be tolerated when eaten in moderation by most gout sufferers.
Some people notice that asparagus gives their urine a pungent odour. This harmless reaction occurs when the body metabolises sulphur compounds that asparagus contains.
It is advised to keep asparagus in the fridge for no more than three days. Any more than this will considerably reduce its vitamin C content and flavour. If frozen quickly, asparagus retains most of its nutrients, whereas canned asparagus destroys its flavour and adds large amounts of salt.
Ideally, prepare asparagus immediately prior to using it by snapping the ends off as close to the end as they will effortlessly snap. You may then use as whole spears or cut to the desired length.
Asparagus is great raw, lightly steamed or stir-fried. It may be added to dishes or served on the side, making a delicious and nutritious appetiser, salad or omelette ingredient or side dish. Try it served with a little crispy bacon and feta cheese, or pan fried with mushrooms and sundried tomatoes. Have fun exploring!
Here's a recipe to try, courtesy of Ceres Organics book, Organics for all Seasons.
Asparagus & Brazil Nut Stir-fry with Miso Dressing 1 cup brown basmati rice
For the miso dressing
¼ tsp guar gum
1 Tbsp Mitoku Hatcho miso (or similar)
1 Tbsp tamari soy sauce
¼ cup water
For the stir-fry
2 Tbsp sunflower oil
1 leek, finely sliced
1 Tbsp fresh ginger, grated
1 clove fresh garlic, crushed
450g asparagus, sliced diagonally in approximately 5cm lengths
1 cup brazil nuts, roughly chopped
2 tsp sesame seeds, dry toasted.
Wash the rice and cook as directed on the packet.
Meanwhile, prepare the miso dressing. Mix the guar gum and miso paste until smooth. Gradually add the tamari soy and then the water, mixing to a smooth consistency.
Add more water if the dressing becomes too thick. Set aside.
Heat the oil in a wok and toss in the leek, ginger and garlic.
Stir fry for 2 minutes or until soft. Add the asparagus stems (leaving the heads aside) and brazil nuts, and cook for a further 2 minutes.
Add the asparagus heads and then stir in the miso dressing. Reduce heat and simmer for about 3 minutes, or until the asparagus is just tender.
Add more water if necessary to thin.
Serve with basmati rice, sprinkled with sesame seeds.