Asparagus: The Herald of Spring

by Mark R. Vogel

White asparagus, which are more popular in Europe, are grown underground to prevent the development of chlorophyll. They are tenderer with a mild and nuttier taste. However, no matter what size, their exteriors are fibrous and always need to be peeled.

And in case you're wondering, the reason your urine smells after consuming asparagus is because it contains a sulfur compound called mercaptan. Enzymes in your body break down the mercaptan into its stinky component parts.

There is disagreement within the scientific community over which of these constituents is the fowl-smelling culprit. Moreover, because of human genetic variability, not everyone has the enzymes to metabolize mercaptan so some individuals will not produce urinary odor.

And to take it one step further, there is even genetic diversity in our ability to detect the odor. Thus, some may have it without knowing it.

Asparagus is quite versatile. It can be cooked by virtually every cooking method. It can be boiled, steamed, simmered, grilled, roasted, sautéed and fried.

It can be served cold or hot, pureed into soups, used in pasta sauce, etc. At one restaurant I worked I made asparagus flan. I thought it was absolutely gross but it exemplifies the breadth of asparagus' culinary applications.

The three recipes are below.

ASPARAGUS SALAD WITH TRUFFLE VINAIGRETTE

WHITE ASPARAGUS

BAKED ASPARAGUS WITH PARMESAN CREAM SAUCE