10 March 2008


Did you know that asparagus is a natural aphrodesiac? (Fact or fiction?)
It has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid, asparagine, gets its name from asparagus, the asparagus plant being rich in this compound.


Aperture Priority
Lens - 17.5-45mm
Aperture - f/14
Shutter speed - 1.3 sec
Focal Length - 42mm
Exposure compensation -2.3 step

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