A long time ago I was hired to take photographs of a new market that was opening. Just shots of the lay out and unique product displays. I’ve always been fond of wondering around the produce sections looking at the shapes and colors and how they had placed for looks. This is a photo I took during that shoot. I liked the way it went against the neat and mathematical placement of most other produce in the area. There was a randomness to it that still gave a positive light to the Asparagus.
“Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall asparagus cooking pots allow the shoots to be steamed gently.
Asparagus can also be pickled and stored for several years. Some brands may label them as “marinated” which means the same thing.
The bottom portion of asparagus often contains sand, and as such proper preparation is generally advised in cooking asparagus.”