The Waterbury Democrat., 1932-04-12
SjSMa>le. ~EMARY:o
 KITCHEN
SPRING FASHIONS IN AsPARA
BY SISTER MARY NEA Service Writer

Asparagus always seems one of the symbols of springtime. As soon as 1t begins to come fresh in the market we know that spring is "just around the corner" and if we happen to own an asparagus bed and discover the heads peek ing up through the ground we know that spring is here.
 That there are fashions in as- paragus is shown by the preference in different sections of the coun- try for green or white. Either suits New York but New England and the South prefer white, while the North and West choose green. The matter of color may be due either to the way the same roots are planted or to different kinds of roots.
 Modern scientific analysis puts asparagus in the same class with the leafy vegetables. The tips are described as being rich in active ly functioning cells" and resemble leaves in their dietary properties. Calcium, iron and phosphorus are the principal ash constituents - all valuable for body building. As paragus is also an excellent source of vitamin B. Since it's a low caloric vegetable, it's boon to the person on a reducing diet when served plain with salt and pepper. It takes almost pound - twenty stalks eight inches long - to furn- ish 100 calories. Of these 32 are protein, 8 fat and 50 carbohydrates.
 How to Choose Asparagus
 To be at its best asparagus should be freshly gathered. Its delicacy and sweetness or flavor disappear soon after it is cut, so 1t should be used immediately. When buying, look for straight, crisp stalks with the little pointed scales pressed tightly against the stalk at the tip where the growth is the newest. Thick stalks are more desirable than thin ones, for the lengthy thin stalks usually designate long growth and conse- quent toughness. Be sure, too, that the cut surface is not dry and that the stalk does not feel tough and- woody nor look shriveled.
 After buying fresh asparagus treat it well. If tied in a bunch cut the cord. Keep 1t fresh by standing in little water to retain it's natural moisture and put in cool place.
 When ready to cook, cut off the tough ends. Wash these well and put them to cook in. cold water. This extracts the mineral salts and the water is used to cook the rest of the asparagus, the tough ends being skinned out and dis carded.
 It's also a good plan to remove Al koll llro often particles of sand and grit are found lodged under these scales so close to the stalk that no amount move them. The heads should be handled very carefully for they are easily bruised. D not scrape the scales from the heads.
 As for cooking the prepared stalks, there are several sugges- tions that may prove useful. Tie the stalks into small bundles suit able for individual service and cook them standing upright in boiling water. Enough water to cover the thick part of the stalks should be used so that the heads cook merely in the steam. The heads are much more tender than when half done and lay the bun- dles flat in the water when almost tender. Cook ten minutes longer. This insures e perfectly cooked, unbroken tip. When ready to serve, remove each bundle from ! kettle, cut strings and serve at once with melted butter or drawn butter sauce made with the liquid
 in which the asparagus was cooked.
 Tn accordance with the rule for cooking all green vegetables, as. | payagus will retain its color if cooked uncovered. The time of cooking depends on the freshness and state of maturity Of the vegs.