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ImageIt really feels like spring in mountain Maryland!  The daffodils are blooming and the robins are singing.  And now is the time to buy fresh asparagus.

Asparagus is a member of the lily family and is as beautiful as it is delicious and nutritious.  It has been referred to as the aristocrat of vegetables.

Asparagus, low in calories and fat, is a good source of folic acid, vitamin C, potassium, and fiber. 

When buying, choose firm spears with deep green or purplish tips that are closed and compact.  Keep fresh asparagus cold to preserve its tenderness, sweetness and vitamin C content. 

To cook, wash stalks in cool water.  Cut or break off tougher ends.  Steam for 5 – 8 minutes upright in a steamer made specifically for asparagus, or use a conventional basket-shaped steamer. 

Asparagus can also be roasted.  To do so, lightly drizzle spears with a small amount of olive oil and coat each spear evenly.  Roast uncovered for 3 –5 minutes at 500 degrees F.  To stir-fry, cut spears into pieces and cook in sesame oil, which complements asparagus well.

Serve asparagus hot or cold, by itself, or as part of a salad.  Season with lemon peel and pepper, or try topping with roasted sesame seeds. Spears can be simply marinated in mild vinaigrette or sesame dressing for an easy appetizer or side dish.  For an elegant touch, try wrapping a 1-inch strip of thinly sliced smoked turkey breast around each marinated spear and tie the turkey onto the spears with fresh chives.

Please share your favorite asparagus recipe.

 




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