Asparagus, folk name sparrow grass, is a flowering perennial that has been consumed for over 2000 years. It is said to have originated in the eastern Mediterranean countries while wild varieties have been discovered in Africa and Egypt. In ancient Greece, asparagus was thought to be sacred and have aphrodisiac virtues as well as having biological and pharmaceutical qualities.

Asparagus is a member of the onions, leeks, and garlic clan and most of it is grown in California. We have started growing our own here in Virginia but it takes up to two years to get your first crop so in the meantime, we get ours from the grocery store. When shopping for asparagus, the stalks should be plump and firm, and tips should be tightly closed.  In addition, the color should not be faded and a good good grocer will chill asparagus or store it standing upright in cold, fresh water.

There are three colors of asparagus: green, white, and purple. White asparagus grows underground thus the color while the green and purple are above ground. For this recipe, we are using fresh green asparagus although you can use frozen but just be sure it is warmed through during the boiling process. In addition we are using a Yukon potato instead of cream. This reduces the calories a bit but also provides for a rich, creamy, almost velvety texture.