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Asparagus
  Can be eaten raw or steamed, sautéed, baked, roasted, grilled, or even boiled.  Add to cold salads or warm salads, make a cream of asparagus soup, puree with sour cream for a dip as an appetizer, add pieces to pasta for color, add it to pasta with red pepper, add them to a frittata or two, or an omelet, or eat it by the spear as a side dish.   Add a Hollandaise sauce or eat them with a squeeze of lemon and maybe some butter.  
 

Facts:

  

 		 Nutritionally: Asparagus is a very balanced and nutritionally packed vegetable with only 4 calories a spear.  It is high in folic acid and is a rich source of rutin (strengthens capillary walls); it is a good source of potassium, fiber, thiamin, Vitamins B6, A & C, and is a source of protein.  
  How to choose: Firm, fresh spears with tight tips.  The greener the better (more nutrient-packed).  Asparagus come in all sizes from the very thin to the very thick.  Unlike most other vegetables, with Asparagus, the larger, the more tender.  
  How to store: Store them in the vegetable compartment of the fridge with a moist paper towel around the ends or stand up in a glass of 2 inches of water. Asparagus are perishable and you should plan to use them soon after purchase. You can freeze them, after washing and trimming the stems, and after blanching them.  
  Fun Fact:  A member of the Lily family like onions, Asparagus is one of the first signs that Spring is HERE!  Asparagus is said to have many medicinal qualities.  There is controversy as to which component it is in the asparagus that makes your urine, well, remind you that you ate asparagus earlier.  
  Cooking Tip:  Asparagus don't need to be peeled but if the skins seem very tough, you can peel off the bottom half with a vegetable peeler.

Cut off the tough bottoms.  Where?  Snap one.  Wherever it naturally snaps toward the bottom is a good indication; cut the others to match.  The tender part will be left for you to enjoy.

Use the tough bottoms to flavor your cream of asparagus soup instead of tossing them!

Boil for only 5 - 8 minutes or stir-fry 3-5 minutes.  In a flat sauté pan, bring water to boil, then add asparagus and cook 3 - 5 minutes.  They don't need much time to get firm tender.  Plunge them into an ice bath to preserve their color if eating warm/cool as in a salad.

 

  

 

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