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.
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.
Tags: @ChefBrianHenry, asparagus, Caterer Kawartha`s, Caterer Lakefield, Caterer Peterborough, Catering, Chef, Chef Algonquin Park, Chef Bobcaygeon, Chef Brian Henry, Chef Cottage Country, Chef Haliburton, Chef Muskoka, Chef Peterborough, consultant, cooking classes, Food, food blogger, Food Safety Training, food writer, ice carving, ice sculptures, Kawarthas, Personal Chef, Private chef, professor, recipe, Recipes, same sex, same sex catering
