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Mar 24, 2012 Southern Mansion 2012

I am always so very excited when the fleshy, succulent spears of asparagus, Asparagus officinalis, thrust out of the ground. Being a seasonal eater, I will indulge daily for the next two months. To pick the asparagus, just snap it with your fingers. Today, I am enjoying it grilled with a nice, rare piece of wild venison. Scrumptious!
Asparagus is a perennial vegetable belonging to the Lily family (Liliaceae) and a distant relative to Alium, onion and garlic. When you plant an asparagus bed, expect to see a good thirty years of delicious production.
Asparagus has been prized as an epicurean delight, aphrodisiac and for its medicinal properties for almost 20,000 years. Its “points d’ amour” (tips of love) were favorites of French royalty.
Asparagus is full of B vitamins and anti-inflammatory sulfur and inulin. Inulin is a unique type of carbohydrate called a polyfructan; healthcare practitioners often refer to it as a "prebiotic." Inulin passes, undigested, all the way to our large intestine. There, it becomes an ideal food source for certain types of bacteria (like Bifidobacteria and Lactobacilli) that are associated with better nutrient absorption, lower risk of allergies, and lower risk of colon cancer. Most important, there is the anti-inflammatory/antioxidant factor. Heart disease, type 2 diabetes, and Alzheimer’s, etc. are all considered chronic diseases stemming from chronic, excessive inflammation and oxidative stress.

Asparagus season started early, so enjoy at Willow Creek Vineyard!

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