Historically, soul food has been the province of African Americans, Louisiana Cajuns, and Southerners who worked the land. But many others are discovering soul food dishes and claiming them for their own.

Certain staples of soul food have pronounced health benefits. Collard greens, for example, are an excellent source of vitamins A, B-6, and C, manganese, iron, omega 3 fatty acids, calcium, folic acid, and fiber. They also contain several phytonutrients.

While the ingredients of soul food are healthful, if they are cooked and seasoned with pork products and fried with lard or hydrogenated vegetable oil, the high fat content can lead to health problems. Wise cooks use liquid vegetable oil, canola oil, or olive oil for frying. Many flavor their dishes with smoked turkey instead of pork.

Food writer and fresh water fishing hall of famer Bill Scifres, claims soul food is anything he can harvest in the great outdoors, "When May fades into June, I start thinking of creamed wild asparagus a la Bayou Bill (that's me)."

Creamed Wild Asparagus

Place 10 to 12 asparagus spears in a pan large enough for spears to lay flat. Cover with 1/2 cup chopped sweet onion, 1 cup sliced mushrooms, and 2 strips of bacon. Cover with water and cook until asparagus shows signs of tenderness. Carefully remove asparagus. Drain and save the stock, bacon, onions, and mushrooms.

Put four tablespoons of stock in the pan and add 2 tablespoons flour. Stir over low heat to thicken. Stir in more stock, turn heat to medium, add 1 cup half-and-half, and stir until thickened.

Place asparagus in sauce, sprinkle the mushrooms and onions on it, and put 2 hard boiled eggs, sliced, on top. Cut sliced cheese into 1/4 inch strips and make a lattice over the egg slices. Heat until cheese is melted, then serve.

Bayou Bill says you won't use the bacon slices a second time, so you can just eat them if you want to.