The 50 Mile Diet

It’s still asparagus season. It’s not lettuce season or strawberry season or raspberry season or zucchini season. Nope, it’s asparagus season. Still.

I’ve had steamed asparagus, asparagus quiche, cream of asparagus soup and now, thanks to commenter and garden whiz Jay, I will be having broiled asparagus (brush with olive oil, sprinkle with kosher salt and broil for 8 minutes). I do like the vegetable, but it’s hard to keep eating so much of it. And I’m one of the “fortunate” people who have funky pee after eating it.

Let’s deal with the smell first. I don’t understand why those who profess to “know” are split on the facts. Some say everyone’s urine smells, but only some people can smell it. Some say only some people’s urine smells because only some people break down the sulfer-containing amino acids during digestion. Some say the smell is from the sulfer compound mercaptan. Perhaps no one but me really cares.

Now, I need to remind myself why asparagus is good for me. It’s high in folic acid, a good source of potassium, fiber, vitamin B6, vitamins A and C and thiamin. It has no fat, no cholesterol and is low sodium. It is low calorie — less than 4 calories per spear.

Other facts: it was first cultivated about 2500 years ago in Greece. The Greeks believed it was an herbal medicine which could cure toothaches (good, I’m overdue at the dentist) and prevent bee stings (must be that stink). The word asparagus comes from the Greek word meaning stalk or shoot. And finally, it’s a member of the lily family (along with onions, leeks and garlic).