Asparagus

member of the lily family, the aristocratic asparagus is related to onions, garlic, and leeks. Asparagus have been prized for their medicinal qualities since the time of the ancient Greeks. They believed asparagus could cure toothaches, prevent bee stings, and boost virility. Though these curative attributes were mythical, they're an indication that the nutritional powers of asparagus were evident even 2,500 years ago.

Asparagus supplies more folic acid than any other vegetable. This B vitamin may help prevent heart disease by lowering homocysteine levels and has been associated with the prevention of cervical cancer. Also known as folate, it is best known for its role in preventing neural tube defects in developing fetuses. Asparagus is also the most abundant food source of an antioxidant called glutathione. This powerful nutrient helps to protect and repair DNA from oxidation, thereby helping to prevent cancer. It can also remove carcinogens from the body and boost the immune system. Another unusual phytonutrient called rutin seems to help strengthen capillary walls. Asparagus is a significant source of vitamins A and C, as well as beta-carotene, potassium and thiamin.

A serving of asparagus is one cup, about eight spears. Each spear has just four calories, so a serving has 30 calories, 3 grams of protein, 3 grams of fiber, and 60% of our daily value for folic acid.

I'm sure you're all curious about that notorious odor that asparagus creates after we eat it. It comes from mercaptan, a byproduct that is released when our bodies break it down. Only about 80% of people experience ammonia-scented urine after eating this vegetable and it is in no way harmful.

April and May are peak months for California-grown asparagus, but it is available all year round at Gelson's. You can choose from green or white asparagus, with the latter being slightly less nutritious and more bitter than the former. White asparagus are considered a delicacy in Europe and are grown like green asparagus, but they are planted and cultivated under heaps of soil so that they are not exposed to sunlight, which is what causes chlorophyll to develop in the green variety. It doesn't matter if you choose fat or skinny spears, but thinner stalks tend to be more tender. They should be bright green with tight buds and the cut ends should not be dry. Try to eat them the same day you buy them since they're quite perishable. When you refrigerate the bundles, stand them upright in a pitcher or dish with a little water at the bottom. To prepare asparagus, hold a spear at the base with one hand and hold a couple inches up the stalk with the other hand. Gently bend the stalk until it snaps. Only the tough end will snap off. If your spears are very thick, you can use a vegetable peeler to remove the outer layer of stalk. Rinse under cold running water to remove sand from the buds. To cook, you can boil or steam in a single layer until bright green and fork-tender for 3-5 minutes, roast in a hot oven for about 8 minutes, or add them to stir fries. Asparagus pairs well with garlic, shallots, lemon, orange, vinegar, cilantro, parsley, sage, tarragon, basil, coriander, olives, eggs, fish, hazelnuts and parmesan cheese. This month, try my recipes for Asparagus with Hazelnuts and Lemon Zest and Roasted Asparagus.

The Latex-Pollen-Vegetable Syndrome

f you're allergic to latex, then you may be allergic to bananas; if you're allergic to pollen, then you may also be allergic to hazelnuts. I know this cross-reactivity sounds strange, but the protein in the sap of the rubber tree from which latex is made, which is the source of latex allergies, is very similar to the protein found in other plant foods and is the cause of cross-reactions to those foods. Allergic sensitivity to pollen and grasses also increases sensitivity to the proteins in some plant foods.

Some foods that may cross-react with latex and pollen allergies include: apples, avocados, bananas, carrots, celery, chestnuts, hazelnuts, kiwis, melons, papayas, peaches, potatoes, strawberries and tomatoes.

Latex allergies are fairly uncommon but up to half of those individuals with latex allergies cross-react with some of the foods listed here. People with pollen allergies are also at increased risk of cross-reacting with these foods. For instance, ragweed, when in season, can cross-react with bananas and melons, and grasses can cross-react with potatoes, tomatoes, and melons. Most people should try to minimize exposure to latex whenever possible to avoid the development of an allergy. If you are allergic to latex, ragweed, grasses, mugwort or birch pollen and experience hives, swelling or itching in or around the mouth, or difficulty breathing after eating a food on this list, notify your doctor. People with cross-reactive allergies can usually tolerate these foods when they are well cooked.