Martha Stewart's asparagus: A seasonal delight rich in history and flavor

The asparagus season is quite short, so it's worth taking full advantage of it, as this vegetable is not only very tasty but also rich in valuable nutrients. How to prepare it? Just follow the simple advice of "America's most famous homemaker".

Martha Stewart, an American, has been considered an oracle in homemaking and cooking for many decades. Her TV and online shows continue to be extremely popular, and the books she authors dominate bestseller lists.

The star is known for promoting light cuisine based on fresh products. One of Martha Stewart's favourite vegetables is asparagus, which is also valued in Europe. It probably came from Mesopotamia in ancient times. The biggest fans of the delicious sprouts were the Romans, who prepared them with melted butter, salt, pepper, and citron juice, the ancestor of the modern lemon.

According to Cato the Elder, author of the famous work "De agri cultura," asparagus, alongside cabbage, was the only vegetable worth cultivating. Emperor Augustus was a great lover of asparagus, coining the phrase "do it before the asparagus cooks," encouraging swift action on tasks.

Asparagus remains very popular today. However, we often doubt how to prepare it to be crisp and tender. Martha Stewart has a great way to achieve this goal. How does the American star prepare asparagus?

Asparagus is very tasty and boasts impressive nutritional and health benefits. In ancient times, it was used as a remedy for toothache and protection against bee stings.

100 grams of the delicious sprouts fulfils 2/3 of our daily folic acid requirement. Folic acid is an organic chemical compound especially needed by pregnant women, as it helps to reduce the risk of developmental defects in the child. Without it, the body cannot produce happiness hormones—serotonin and norepinephrine.

Tasty sprouts are also rich in other B vitamins, especially thiamine (B1), which is essential for properly functioning the nervous, muscular, and cardiovascular systems. Thiamine participates in the breakdown of carbohydrates and glucose and the production of hormones, accelerates wound healing, and reduces pain sensation. Thiamine is aptly named the "vitamin of joy" because it supports choline in the nervous system, which is responsible for mood, improving well-being, and increasing resistance to stress.

The vegetable also provides a solid dose of dietary fibre and glutathione. This strong antioxidant neutralises the harmful effects of free radicals (accelerating ageing processes and promoting the development of serious diseases, including cancer). It supports the liver in removing toxic heavy metals from the body.

When buying asparagus, ensure the sprouts are firm and springy and the heads are closed. Avoid vegetables with thick stalks that are dry and woody at the bottom. Fresh asparagus should smell nice and almost snap with juice when broken.

To prepare it according to Martha Stewart's recommendations, remove the hard ends of the asparagus, place it in an ovenproof dish, drizzle with olive oil, toss, and sprinkle with coarse salt, freshly ground pepper, and a generous amount of grated Parmesan.

Place the prepared asparagus in an oven preheated to 220-230 degrees Celsius. According to Martha Stewart, high baking temperature is key to success, as it allows the sprouts to bring out their full flavour while enclosing them in a delicious, cheesy crust.

This asparagus does not require long cooking. It takes just fifteen minutes to make an excellent snack or addition to other dishes.