With spring around the corner, we will soon be able to enjoy some foods from the garden that are ready early like peas and asparagus. Asparagus is low in calories. 4 spears of asparagus contain only 10 calories. Asparagus is also a great source for Thiamine.
When you buy asparagus, look for firm stalks that are bright green in color. The tips should be slightly purpleish green in color and tightly closed.
It doesn’t take long for asparagus to go bad. To store it, wash the fresh asparagus in cold salt water to remove any sand or grit in between the stalks. Pat dry and refrigerate in a sealed container.
To cook asparagus, trim off the white, woody ends. Add to a large pot of boiling water and boil gently until the bottom of the stalks are tender. Use a fork to test the tenderness. Drain and serve. There are many different ways to serve it.
Here is a recipe for Asparagus: Marinated Asparagus
What you need:
1 pound of fresh asparagus spears
1 cup of Italian salad dressing
1/4 cups of dry white wine
1 Tablespoon of vinegar, flavored
1/4 teaspoon of dried whole basil
1/4 teaspoon of dried whole oregano
1/4 teaspoon of pepper
1 clove of garlic, minced
What to do:
Cook the asparagus spears until tender; drain. In a bowl, combine dressing, wine, vinegar, basil, oregano, pepper and garlic. Mix well.
Place the asparagus spears in a dish; cover with the dressing mixture. Cover and refrigerate, preferably overnight. Drain asparagus spears well before you serve.
Here is another great recipe: Stir Fried Asparagus
What you need:
1 pound of asparagus
2 Tablespoons butter
2 Tablespoons water
Salt and pepper to taste
What to do:
Wash and trim stalks. Cut into diagonal bite sized pieces. Heat butter in a skillet and add asparagus. Saute on medium heat. Stir in constantly. Add water and cover. Cook for 3-5 minutes or until the stalks are tender. Season to taste.
Try these Asparagus Casseroles