Asparagus is a very nutritious vegetable that can be found in any produce market or local grocery. It contains very few calories, has no fat or cholesterol, and is a good source of vitamins A, B6, and C. It is also rich in potassium and a good source of fiber.
Asparagus is often boiled or steamed, especially by people who enjoy the simplicity of its taste. They can also be roasted or grilled.
Choosing your Asparagus
- Choose spears that have not started to wilt. The stems may be thick or thin, but they should be firm.
- Choose fresh-looking asparagus. You can determine freshness by its bright green color.
Cleaning and Preparing the Asparagus
- Wash each spear under cold running water to wash away any residual soil or sand from the tips.
- To remove the woody bottoms, bend the spears until they snap at their natural breaking point. You may also cut the spears a quarter of an inch from the bottom.
Boil asparagus spears in 1 inch of salted water in a wide skillet or deep pan for 3 to 5 minutes. Rinse in cold water immediately after taking them out of the boiling water to stop them from cooking and preserve their bright green color.
Steam asparagus spears for 3 minutes. Rinse immediately under tap water to stop the cooking process.
Roast asparagus spears and pieces in a preheated oven in 500 degree F for 3 to 5 minutes. Roasting is generally best for thicker spears.
Stir-fry 2-inch asparagus spears with garlic and ginger. Toss with black sesame seed oil. Asparagus may also be stir-fried with black bean sauce.
Pierce 4 to 5 spears with a bamboo skewer. Skewer the spears 2 inches from the top and 1 inch from the bottom. The asparagus spears should form a raft that should prevent individual spears from slipping through the grill bars. Brush the rafts with olive oil and sprinkle them with salt and pepper. Grill them over medium heat for approximately 5 minutes.