I often wonder about the clock of nature, and in my kitchens I try to apply that philosophy every day to every aspect in creating a new dish. The clock of nature has been in existence since prehistoric times, when ancestors could only harvest what was available and the specific time of the year provided ingredients filled with the outmost variables of nutrition and flavors. The science of food is sometimes complicated and often we don’t realize the flavor and structure transition that occurs in food during the cooking process.
We are in the spring season, and what comes to mind is asparagus. Asparagus is a spring vegetable and member of the lily family. Also known as asparagus officinalis, it is a widely cultivated crop throughout Europe, northern Africa and western Asia. It is one of the most nutritionally rich vegetables available, as it is rich in potassium, folic acid, vitamin B6, thiamine and fiber. An excellent source of potassium, six asparagus spears contain approximately 20 mg of potassium, which is half of the potassium you need in a day. Potassium is necessary for the proper functioning of the heart, kidneys, muscles, nerves and digestive system.
Whether you boil asparagus, steam, lightly sauté or use another method of cooking, remember to maintain its integrity and flavors, but most of all, once boiled in marine salt, do not discard the water. Chill it in the refrigerator and enjoy a sip or two every day.