Asparagus!
Posted by Valerie M. on Thursday, April 2, 2009
One of the first signs of spring is the appearance of asparagus. Whether you're lucky enough to grow asparagus in your home garden (or have a friend who does!), fresh asparagus is a treat. And if you've never tasted fresh asparagus, now's the time! Asparagus is an excellent source of folic acid, and also contains Vitamin C, thiamin, and Vitamin B-6. The National Cancer Institute reports that asparagus is the best food source of glutathione, a cancer fighting agent. Glutathione also may reduce cataract development. Asparagus also contains rutin, which strengthens blood vessels. A serving of asparagus (only 5 spears) contains 10% of your daily Vitamin A, 15% of Vitamin C, and 2 grams of fiber. All that for only 25 calories!
When choosing asparagus, look for thin, bright green spears with firm tips. The tips may appear light gray or even purple. Pass by any asparagus that looks wilted or feels slimy.
Asparagus is amazingly easy to prepare. It can be steamed, grilled, roasted, or even microwaved. (If you are using a microwave, be careful because asparagus cooks very quickly!) When you are ready to cook the asparagus, rinse it carefully under cool water. Then just snap off the "woody" or driest part of the stem. You can cook the spears whole if you like.
For more information about asparagus, including great recipes, check out the followsing websites:
California Asparagus Commission (www.calasparagus.com)
Michigan Asparagus Advisory Board (www.asparagus.com)
Be sure to try this recipe, too!
Asparagus in Vinaigrette
1-1/2 pounds fresh asparagus
2 Tablespoons balsamic vinegar
1/2 teaspoon sugar
2 Tablesppons olive oil
1/8 teaspoon salt
Freshly ground black pepper to taste
Wash the asparagus and remove the tough ends. Slice the asparagus into bite-sized pieces. Place the asparagus into a steamer that is set over boiling water. Cover the steamer and cook the asparagus for about 5 minutes, or until you can pierce the asparagus with a fork. While the asparagus is steaming, mix the remaining ingredients and set aside. Remove the asparagus from the steamer and place it into a colander. Rinse the asparagus with cold water and drain well. Remove the asparagus from the colander and place it into a large serving bowl. Pour the viniagrette over the asparagus, toss gently to coat, and serve immediately. Be sure to refrigerate any leftovers.
Serves 4 to 6.
When choosing asparagus, look for thin, bright green spears with firm tips. The tips may appear light gray or even purple. Pass by any asparagus that looks wilted or feels slimy.
Asparagus is amazingly easy to prepare. It can be steamed, grilled, roasted, or even microwaved. (If you are using a microwave, be careful because asparagus cooks very quickly!) When you are ready to cook the asparagus, rinse it carefully under cool water. Then just snap off the "woody" or driest part of the stem. You can cook the spears whole if you like.
For more information about asparagus, including great recipes, check out the followsing websites:
California Asparagus Commission (www.calasparagus.com)
Michigan Asparagus Advisory Board (www.asparagus.com)
Be sure to try this recipe, too!
Asparagus in Vinaigrette
1-1/2 pounds fresh asparagus
2 Tablespoons balsamic vinegar
1/2 teaspoon sugar
2 Tablesppons olive oil
1/8 teaspoon salt
Freshly ground black pepper to taste
Wash the asparagus and remove the tough ends. Slice the asparagus into bite-sized pieces. Place the asparagus into a steamer that is set over boiling water. Cover the steamer and cook the asparagus for about 5 minutes, or until you can pierce the asparagus with a fork. While the asparagus is steaming, mix the remaining ingredients and set aside. Remove the asparagus from the steamer and place it into a colander. Rinse the asparagus with cold water and drain well. Remove the asparagus from the colander and place it into a large serving bowl. Pour the viniagrette over the asparagus, toss gently to coat, and serve immediately. Be sure to refrigerate any leftovers.
Serves 4 to 6.
