The smell of spring or why your piss stinks!
I love the aromas produced by foods being prepared in a kitchen. One of these favorite culinary induced aromas I can only smell in the bathroom. It is the smell of metabolized compounds found in asparagus. These sulphur based compounds give our urine a distinct perfume within 20 minutes of ingesting this member of the daffodil family.
Asparagus!
The effect of eating asparagus on our urine has been of curiosity and study since the 1700’s. Most recently a study published in 2010 found that while almost everyone who eats asparagus produces the aromatic asparagus-urine only 22% of the population has the autosomal genes required to smell them. This trait is unique to asparagus as these compounds originate in asparagusic. The aromatic producing elements of asparagus are more concentrated in young asparagus are more present in young asparagus, with the observation that the smell is more pronounced after eating young asparagus.
Another food study in the 1700’s saw the cross breeding of Fragaria virginiana and Fragaria chiloensis which lead to the creation of the cultivar more commonly known as the common garden strawberry.
These naturally sweet aromatic orbs are related to the rose family and have been used for centuries in the kitchen but also in cosmetic applications and of course the perfume industry. The strawberry is the first fruit to ripen and be harvested in the Kawartha’s. Their flavor can be influenced by weather and this year’s hot dry spring should produce exceptionally sweeter fruits than usual.
Asparagus and strawberries have a number of similar traits. They are both related to flowers; make great companion plants, they require human hands to harvest them, and are only available locally in season for a short period of time. Pick up both of these ingredients at farmers markets and grocery stores throughout our region while still in season and try them together in this week’s recipe that will welcome the delicious aromas of summer into our homes. The many textures and flavors of this salad are best served with barbecued chicken to making it a satisfying meal.
Asparagus and Strawberry Salad
Ingredients:
2 cups asparagus, trimmed and cut into bite size pieces
3 tbsp. extra-virgin olive oil
2 cups sliced fresh strawberries
2 tbsp. lemon juice
4 cups arugula
1 tbsp. Honey
3 tbsp. Balsamic vinegar
Method:
In a medium sized bowl combine the asparagus and half of the olive oil together and toss it until the asparagus is evenly coated with the oil. Cook the asparagus for 2-3 minutes in either a preheated oven or barbeque at around 400 °f. Once cooked remove asparagus from heat and allow it to cool to room temperature.
Make the vinaigrette by whisking together the remaining olive oil, lemon juice, honey, and balsamic vinegar in a small bowl.
Place about a cup of arugula onto four dinner plates. Top the arugula with the strawberries and asparagus. Lightly drizzle each salad with the vinaigrette. Season to taste with salt and freshly ground black pepper to taste.
Grilled asparagus dusted with The Spice Co.’s Italian Scallion and crumbled feta cheese!
order online at www.chefbrianhenry.com
Asparagus Flowers
Freshly harvested asparagus is truly a thing of beauty with contrasting hues of purple and blue that look like frosting on the tips of the plants rich green stems is spectacular. I prefer the new crops of asparagus that provide stalks that are about the size of your baby finger which in my opinion is the best size to work with as they are quite firm but not too woody like the larger stalks tend to be. Asparagus is a perennial member of the lily family is relatively expensive compared to other vegetables as it can only be harvested by hand. Early harvested asparagus is sweet and juicy and can contain up to 4% sugar. This natural sugar content is most noticeable within the first 24 hours after the stems have been harvested. After that asparagus like other vegetables will begin to consume this sugar for its continued growth and survival. If stored for too long or exposed to light and warm temperatures the asparagus will start to loose its moisture and sweetness. Prolonged storage will see the entire stem grow more fibrous as the plant will consume itself for survival. Some of the effects of storing asparagus can be minimized by simply treating the asparagus like fresh cut flowers. By simply cutting an inch off of the bottom of your asparagus and standing them in sugar water your asparagus will hold well in the refrigerator for a few days if need be.
The formation of lignin or the woody fibrous texture found in the lower portion of asparagus has been dealt with in the same manner for centuries by cooks who simply bend the asparagus stalk end to end. This stress causes the asparagus to snap on the border between the tough and tender parts of the stalk.
Asparagus contains asparagusic acid which is a substance high in sulphur and is classified as a relative of methanethiol. Methanethiol is one of the active ingredients in skunk spray. Within half an hour of eating asparagus our digestive system turns the sulphur into methanethiol. This derivative of asparagusic acid ends up in our urine releasing an aromatic odor. Almost all individuals produce this odorous compound after eating asparagus, but oddly enough only about 40% of us have the autosomal genes required to smell it.
As with most things in life I like to keep my food simple and allow for the natural flavours to come forward and speak for themselves. This is why I chose to simply sauté my asparagus for this week’s recipe.
Sautéed Asparagus
Ingredients:
1 pound of asparagus cleaned
One quarter pound shiitake mushrooms
2-3 tbsp. butter at room temperature
Juice of one lemon or a splash white wine
Salt and pepper
Method:
Over medium-high heat, pre-heat a sauté pan. Add the butter and swirl it around the pan. Add the asparagus and shiitakes. Keep your sauté pan moving constantly. Sauté means to jump so keep things hopping. After two to three minutes has passed remove the pan from the heat. Add the lemon juice and let it simmer for about a minute. Season with salt and pepper. Serve immediately. Serves 4.
