If you love asparagus, you don’t need an excuse to indulge your passion. It is not only a gourmet’s delight but also one of our most healthful foods. It is a rare food that has so many protective nutrients with so few calories.
Follow these tips for choosing asparagus at its best:
- The tips should be tightly pointed and purplish in color. It they are starting to open or are soft, the asparagus is past its prime.
- The spear of the asparagus should be smooth and firm
- Asparagus that has a strong odor is too old.
- Sand in the tips is difficult to wash out, so look for spears that don’t have sand clinging to them.
- The thickness of the asparagus does not affect its flavor.
Refrigerate asparagus as soon as you bring it home. Keep is loosely wrapped in plastic or a paper bag. To enjoy fresh asparagus year round, blanch it immediately after buying it, then wrap it tightly in aluminum foil or place it in an airtight container. It can then be frozen for up to 12 months.
To prepare asparagus, snap off the tough white section. Steam the spears starting with the thickest ones first as they take longer too cook. The stalks should be flexible but not limp.
Toss the cooked spears with:
- A bit of soy sauce, minced garlic, and ginger.
- Lemon, tarragon, and olive oil.
- Pasta of your choice.
Asparagus has no fat, cholesterol, or sodium and is high in fiber. Try combining it with other vegetables, beans, or legumes to make a healthy meal.
