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because otherwise it tends to take over the garden.
For those young enough to wait another year, there are cuttings each year thereafter. Mary Washington has been the traditional variety because it solved the problem of asparagus rust. Now there is a hybrid - Brocks Imperial - that is said to stay tender farther down the stalk and to have less purple coloration.
Four asparagus spears provide 12 calories, 1.3 grams of protein, 540 international units of Vitamin A, 16 miligrams of Vitamin C and measurable amounts of Thiamin, Riboflavin, Niacin, Vitamin B-6, Iron, B-12, Calcium, Phosphorus, Sodium and Potassium. This information should console all those who feel they have an unreasonable and sinful appetite for the precious vegetable.
To cook asparagus, snap the stalks at their natural breaking point, just above the white part. If they’re too tall to fit horizontally in your steamer, try standing them upright in a coffee pot or other tall pot. Cook no longer than twenty minutes. They should be tender, but not limp. Serve simply with butter, butter and lemon, Parmesan cheese or hollandaise sauce:
Holland aise Sauce
3 egg yolks
1 tablespoon cold water
84.9%