Asparagus – kidney and liver tonic

Asparagus - kidney and liver tonic

Asparagus – kidney and liver tonic

Asparagus – kidney and liver tonic
The highlight of my culinary year is the arrival of our very own English asparagus. The fact that it is delicious seems a by product considering its valuable health benefits. Given that Chinese Medicine looks at the world as a system of yin and yang you have to see that the asparagus grew out of the yin of winter to produce a ‘spear’ that pierces through the earth. This is yang. It is a yin tonic for the kidney and the liver. It is also full of vitamins. It has a very short season and asparagus growers follow a strict time when they stop cutting the spears. Usually the middle of June. My favourite way to cook asparagus is to just break off the ends, if fresh it will snap. Place in a pan with a little water chop some garlic and add in with a little salt if desired. Bring to boil and turn down and simmer until it is soft but not over cooked. If you really want to be healthy drink the water other wise drain or add into something else you are cooking fish, chicken. I then dress the Italian way with olive oil and lemon or lime, tear some fresh basil and toss. This is great with as I mentioned chicken or fish or as a main with some sort of delicious artisan breads.

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