Asparagus from Cameron Highlands Malaysia

In Malaysia, locally-grown asparagus is available almost all year round, coming mostly from the Cameron Highlands and Mount Kinabalu in Sabah. Other states such as Perak and Malacca are also starting to grow the vegetable. The local variety is green and skinny, and not as succulent as its imported cousins.

Sweet, succulent and tender, asparagus is a superfood that is both healthy and yummy. Asparagus, in all its incarnations – green, purple or white – has inspired much love. Cultivated by the ancient Egyptians, Greeks and Romans, asparagus, a member of the lily family – which counts onions, leeks and garlic as kin – has been a favourite of kings in the past. Its popularity doesn’t seem to be losing momentum in today’s society, which regards it as a premium vegetable.

Benefits of Asparagus

Asparagus’ link to vigour could well be due to the fact that it is packed full of nutritional goodness, with ample vitamins, minerals, amino acids and antioxidants to keep the body healthy and energetic.

It laces the body with aspartic acid, which is a good thing as it neutralises excess ammonia in the body which can be responsible for causing fatigue and inhibiting libido.

Coupled with its function as a diuretic – which increases the amount of urine secretion and excites the urinary passages – it’s no wonder female boarding schools in France thought it necessary to ban asparagus from their menu. But bedroom vigour aside, all these, plus its low calorie, low sodium and high potassium levels, makes asparagus one of nature’s superfoods.

Sources of Asparagus

In Malaysia, locally-grown asparagus is available almost all year round, coming mostly from the Cameron Highlands and Mount Kinabalu in Sabah. Other states such as Perak and Malacca are also starting to grow the vegetable. The local variety is green and skinny, and not as succulent as its imported cousins.

Asparagus from the northern hemisphere is available in the spring, from April through May, although depending on the weather, the season might begin as early as February and extend through to July. Australian asparagus is available from September to March, making the imported variety pretty much available all year round.

Choosing Asparagus

Look out for the white and purple varieties, but they are often so expensive that we won’t consider them for the table, except as a special treat. Purple asparagus contains phytochemicals known as anthocyanins – said to be useful in fighting cancer – and is sweeter in taste than its green cousin.

When choosing asparagus, look for firm, fresh spears with compact tips, and preferably with uniform diameter so that they’ll cook at the same time – the thicker asparagus are more tender.

As with all vegetables, it is best eaten fresh – garden fresh if possible – but refrigerates well up to three days in a sealed, moisture-proof wrapping or container, while blanched asparagus freezes well in vacuum-packaging for several months.

-- Extracted from the article Joyful Spears by Ng Tse Mei, Sunday September 19, 2010