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WINE

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october 2010
tel +27 (0)21 465 49 09

39 barnet street gardens cape town 8001

info@aubergine.co.za

www.aubergine.co.za

fax +27 (0)86 671 08 35

asparagus season is here

Springs most luxurious vegetable, asparagus is a member of the Lily family. It has long been a royal treat, gracing the fine tables of Kings and Queens. Asparagus was once cultivated for medicinal purposes but is now prized as a nutrient-dense, culinary delicacy containing neither fat nor cholesterol. The spears shoot from a crown planted in sandy soil. The crown will only produce its first harvest after three years and if well tended, can produce for up to 7 years. The harvest season lasts around 6 weeks. Once harvesting is finished, the spears grow into ferns which produce red berries and provide nutrition for the next generation of spears. The glossy green asparagus stalks are harvested in the early morning, by snapping or cutting methods. Some spears are smaller in diameter than others as they protrude from the soil. These are called whips and although equally delicious, are more fibrous and thus less tender than thicker asparagus, contrary to popular belief. Tenderness is related to girth and freshness. Under ideal conditions, spears may grow 30cm daily, substantially increasing the seasons yield. Due to the density of chlorophyll in green asparagus, the earthy aroma is more dominant. In the absence of sunlight, the pigments effect is hindered thus creating the blanched appearance of white asparagus, genetically identical to the green variety in every other way. White asparagus is grown completely submerged in soil to prevent sunlight exposure, and is harvested twice daily (before sunrise and after sunset). Ideal climatic conditions render favourable, class A asparagus, which can be up to 23mm in diameter. Thicker white asparagus is therefore of a better quality. Asparagus may be stored for a few days by trimming off the bitter stalk ends and wrapping in a damp cloth to maintain freshness. Both green and white asparagus varieties have unlimited complementary food combinations but are best eaten with their classic accompaniments such as hollandaise or beurre fondue. HB