Asparagus is delicious, packed with nutrients, packed with nutrients, and so easy to prepare. Not only is it a gourmet & # 39; s delight, but also one of our most healthy foods in a beautiful, low-calorie, low sodium, fiber-rich package. Asparagus is an excellent source of folic acid, plus significant amounts of thiamine, potassium, vitamin B6, and many other micro-nutrients. Perhaps one of its most interesting experiences is its high level of glutathione, the most in any food, which has been shown to have very strong cancer-fighting properties.
Nothing beats the flavor of delicately prepared, fresh asparagus. Purists enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but you can enjoy asparagus in many different dishes: soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more.
Selection
White asparagus has been buried under soil to block chlorophyll production, resulting in a white plant with a somewhat milder flavor. Considered a delicacy, it will Asparagus is in season - and usually cheapest - in April and May.
Do not buy any stalks with slimy or wet tips. Whether you prefer the thick or thin stalks, look for uniformly green ones as the lower down I prefer the slender stalks, but that & # 39; sa matter of opinion.
Since asparagus deteriorates rapidly, it & # 39; s important to select bundles that have been kept refrigerated or on ice. The sooner the better. They can be kept for a day or two by placing them upright in a glass of cold water or wrapping the ends in a damp paper towel and refrigerating them. Discard any that limp in the refrigerator.
Prep
Wash it under cold water to remove any sand or soil residues. Asparagus are best tied together in bundles with the bottoms level for ease of cooking and extraction if choosing to steam them which keeps their flavor and nutrients better than boiling.
Cooking
While asparagus can be eaten raw, most people prefer it lightly cooked - usually steamed. Place the bundle, stem side down, in a tall pot of 2 inches of boiling water. Alternately, there are tall, narrow steamers made. The plan of fix asparagus for 5-8 minutes, depending on the thickness of the spears. The end result should be bright green, crisp yet tender spears. Other potential cooking variations include roasting, grilling, microwaving, and stir frying.
Use
If your recipe calls for cold asparagus, simply plunge the stalks into icy cold water immediately after cooking, then asparagus can be served hot or cold. This aspagus is now ready to add to your favorite recipe.
