Low in calories, asparagus is a good source of folic acid, potassium, amino acids and dietary fiber. But people who love their flavor don’t always concern themselves with these details: They just want their spears blanched, grilled, raw, sautéed, steamed or otherwise prepared.

All asparagus should be firm to the touch, with closed tips. The diameter of spear does not matter; the flavor remains the same.

Asparagus will keep for up to seven days in the refrigerator, wrapped in a damp paper towel; but serve them promptly after purchase for the best flavor.

WHITE ASPARAGUS

White asparagus has always been considered a delicacy, not just for its color but because of the expense—often double that of green—which is a function of the extra effort required to grow it.

Asparagus lovers: look for fresh white and purple spears. Photo courtesy Australian Asparagus Growers.

To keep them white, asparagus were conventionally grown by “hilling” the soil into a mound, the earth creating a barrier to light. As soon as the spear poked its head up from the mound, specialist workers would cut deep into the mound to harvest it. But “blind harvesting” increased the risk of injuring the spears.

Modern growers now use black plastic “polyhouses” or “igloos” constructed over the crop to ensure that the spears are not exposed to sunlight. These white asparagus can be harvested above the ground cleanly and efficiently, without damaging the spears.

White asparagus have a thicker outer layer that can be easily removed, if needed, with a vegetable peeler.

Note that canned white asparagus are no more interesting than canned asparagus and most other canned vegetables. If you have a chance to purchase white asparagus, its wonderfully distinctive flavor will make the high price more palatable.

White asparagus can be double the price, but
connoisseurs don’t mind paying. Photo
courtesy Australian Asparagus Growers.

PURPLE ASPARAGUS

Purple asparagus are larger, sweeter and tastier than the conventional green types of asparagus.

The flesh is creamy white, like green asparagus. The purple skin color comes from the high levels of anthocyanins (potent antioxidants) in the spears.

Purple asparagus have a lower fiber content than green or white asparagus, making the spears more tender. Even though the spears are thicker than green or white asparagus, the very bottom of the spear can be eaten (more for your money!).

Alas, they turn a deep green-bronze color when cooked. So enjoy them raw in bean, green or grain salads; or as crudités with dip. Try blanching them or adding to stir-frys at the end of cooking, to see if you can maintain the color.

[Source: Asparagus.com.au]
 
PREPARING ASPARAGUS

To peel or not to peel? We’ve never had the need to peel asparagus, but some cooks do so to ensure extra tenderness.

Snap versus trim? Snapping off the white ends creates uneven spears. Use a knife to trim them.

Bison is a red meat lover’s dream come true. It provides all the flavor of beef (even more, we think!) without the negatives. You can enjoy succulent steaks without high cholesterol and juicy burgers without all the fat. Bison is lower in fat, cholesterol and calories than even chicken and turkey, and is a great source of iron.

Here’s how bison compares nutritionally with other proteins.

The one catch impacts those who like their meat cooked medium-well. Because it has very low fat content (less fat than turkey!), bison must be eaten rare to medium rare (just the way we like our meat!). Tender and juicy, good bison gets raves from every food lover we know.

If you’re concerned because you don’t like rare beef, we still urge you to try rare bison—in fact, how about bison filet mignon or tenderloin roast for Mother’s Day or Father’s Day?

Here’s how to cook bison.

A bison tenderloin roast. Photo courtesy AllenBrothers.com.

OH GIVE ME A HOME WHERE THE BISON ROAM

Let us interject a quick lesson: Bison and buffalo are not the same animal. They are cousins in the same family and sub-family, but of different genuses—like the dog and the wolf. Here’s how the taxonomy compares among bison, buffalo and cattle, complete with photos.

Bison is a native American animal; buffalo are the water buffaloes of Africa and Asia. The first Europeans to see bison presumed the huge, shaggy beasts to be another type of buffalo, and the misnomer has lasted for centuries, aided and abetted by the U.S. government’s minting of the “buffalo” nickel. Here’s the difference between bison and buffalo.

And it doesn’t help that the unofficial anthem of the American West (and the official state song of Kansas) was/is “Home On The Range.” The poem, written in the early 1870s in Kansas, was set to music, and the rest is tuneful—if inaccurate—history.
 
THE BISON REVIVAL

Bison once ranged over most of the North American continent: from the Rockies all the way to the East Coast (hence the city of Buffalo, New York), from Mexico north to the Northwest Territories of Canada.

Most American students learn the tragedy of the bison: how the great natural herds were slaughtered to the brink of extinction in the 1870s and 1880s by commercial hunters and sports hunters. The near-extinction also caused the demise of many Native American tribes, who relied on the bison for food, clothing, coverings for their lodges, sinew for bow strings, tools and fuel.

By 1889, the few remaining animals were saved by the combined efforts of William Hornaday, Director of the New York Zoological Park (now the Bronx Zoo) and a small group of private ranchers. In 1905, the American Bison Society was formed to save the bison and provide protect rangeland for the animals. In 1907, some offspring of the bison saved by Hornaday became the nucleus of the present-day herd of 600 in the Wichita Mountains Wildlife Refuge.

Fast forward to the late 20th century: In the 1970s an 1980s, as the high cholesterol content of beef was raised as a health issue, the search for better meat options led to the bison.

Today, the estimated 75 million North American bison of the mid-1800s are greatly reduced but thriving, with an estimated 500,000 animals. They live on approximately 4,000 privately owned commercial ranches; about 15,000 wild bison are free-ranging on protected lands. [Source: Wikipedia]

The bison is the largest land mammal to roam North America since the end of the Ice Age. It is a descendant of ancient animals that crossed the Bering Strait land bridge some 300,000 years ago. Americans can once again see magnificent herds of this noble heritage beast.

Bison is available in cuts similar to those of beef. You’ll find:

You can can replace bison in any recipe, from chili and meat balls to kabobs and stir frys. Check out the wealth of beautiful bison recipes from The Bison Council.

Always look for bison that is 100% USDA certified. Many cuts are also American Heart Association certified—it’s that good for you.

THE BISON COUNCIL

Just as some beef is tough and some is celestial, so it goes for bison. To have that heavenly bison experience, you need to buy from a good butcher, who buys from a top rancher.

The Bison Council is dedicated to the promotion, preservation, and stewardship of the North American Bison. Members pledge to maintain the highest standards and ideals of animal care and husbandry, sustainability, food safety, purity of ingredients and quality of finished consumer products.

Charter members include:

The website is a wealth of information about bison. Take a look!

You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

Mix and match your toppings from the list in the recipe or whatever else appeals to you.

Prep time is 20 minutes.

RECIPE: PICKLED PINK DEVILED EGGS

Ingredients For 20 egg halves

Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

 
Garnishes

Preparation

Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.