ASPARAGUS AND CRAB SALAD

History of Asparagus

Asparagus has been prized by epicures since Roman times!
The name asparagus comes from the Greek language meaning "sprout" or "shoot" and is a member of the Lily family which also includes onions, leeks and garlic. Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter.

One could say asparagus is an international food. With its high tolerance for salt and its preference for sandy soils, wild asparagus grows in such diverse places as England, central Wisconsin, Russia, and Poland. Asparagus is depicted in ancient Egyptian writings. Asparagus has also been grown in Syria and Spain since ancient times. In the 16th Century, asparagus gained popularity in France and England. From there, the early colonists brought it to America. Asparagus is often called the "Food of Kings." King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round!

Asparagus is very versatile. In China, asparagus spears are candied and served as special treats. It is widely popular today as a scrumptious, fresh, and healthy vegetable. People throughout Europe, Asia and North America use fresh asparagus in their favorite cuisine

Asparagus and Crab Salad
This salad makes a delicious main course for lunch or dinner.

Makes 4 to 6 servings

Ingredients:

Dressing:

2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil

Salad:

2 cups cut-up fresh or frozen Michigan asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber

Preparation:

For Dressing:

Combine all ingredients; mix well. Set aside.

For Salad:
Steam or microwave asparagus until tender-crisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in large bowl, add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.

Note: Substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired.


Some Asparagus Facts:
Asparagus is a member of the Lily family.
Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
Each crown will send spears up for about 6-7 weeks during the spring and early summer.
The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
A well cared for asparagus planting will generally produce for about 15 years without being replanted.
The larger the diameter, the better the quality!
Asparagus is a nutrient-dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus has No Fat, contains No Cholesterol and is low in Sodium.