Asparagus

 Has soluble fiber that is good for restoring normal colon function. Fresh stalks or root or seed tincture is good for leaky gut, lower GI deficiency with congestion and poor processing of short chain fatty acids. Good for irritable bowel and ulcerative colitis. Primary treatment for acidic (burning) urine. Soothes mucosa of urinary tract. Fresh asparagus tips is "probably the best thing you can give to a person with long standing lower GI deficiency and congestion/inflammation". Dried root is better as diuretic - works best for "anabolic grease ball."

I prefer it quickly sautéed in butter and olive oil with fresh herbs, garlic, white wine and lemon. I can't think of any herb that doesn't work wonderfully with asparagus. Save all the tough ends, peel them and add to chicken broth - especially makes an excellent cream soup! If you have a lot, you can mix with some chopped onions, parsley and thyme and stuff a chicken with it for roasting... but, actually it is better to spatchcock the chicken and roast it on a bed of asparagus, etc. A little lemon zest is very nice with that. Asparagus also pairs well with mild fish and mushrooms... so, trout is a must! Wrap the trout in bacon and pan fry. Cook asparagus, mushrooms and onions in the bacon fat. Deglaze with white wine. A little butter or cream and lemon makes it perfect! Chardonnay actually may have some asparagus or grassy flavor... but I prefer sauvignon blanc. If you prefer red, either a light pinot noir or a really bold deep red zinfandel work well. Some love asparagus with merlot, but that is always a second choice for me. I've never found a beer that didn't go well with asparagus. Asparagus is also good with cheese... and just fantastic pickled. Its really good with most any pan fish or even a big, fat salmon or flounder... works great with red meat or pork.... great in casseroles.... and crazy good with just picked corn. I could eat it every day - the fresher the better, always! Oh, and you can use really fresh stalks in two neat ways.... poke holes through some tender lamb and skewer it with asparagus, grill and serve with a mustard sauce..... or, may favorite appetizer, "rumaki" - skewer chicken livers and water chestnuts on asparagus spears, wrap in bacon, marinate in soy sauce, garlic and hot peppers overnight, then fry up or grill. That is a great way to convert folks to liver... really amazing flavor. But, of course, it won't stay a stiff skewer when cooked, so you have to eat with a fork. Great in omelets, too.. especially with crab meat or crawfish tails.

And, of course, it reminds e of the great Euell Gibbons book that was a constant companion in my early foraging, "Stalking The Wild Asparagus". I've actually only found a few wild asparagus stands.... mighty tasty though! Euell Gibbons - Wikipedia