Did you know that asparagus spears are young shoots of a fern that would grow to be enormous if we didn’t eat the spears? Asparagus takes 3 – 4 years to mature from the day the seed is planted. The plants need quite a bit of room which is why they are a more couture vegetable than others.
Asparagus is a member if the Lily family. Its season is March to June. White asparagus is the same plant as the green only grown without sunlight. It is slightly sweeter than green asparagus with a silky texture.
Asparagus has many health benefits:
- Asparagus has no fat, no cholesterol and very little sodium.
- Each spear has only 5 calories
- Asparagus is a good source of potassium, fiber, folacin, thiamin, and Vitamin B6.
- Asparagus contains more glutathione (GHS) than any other fruit or vegetable. GHS is a powerful cancer fighter, helps the body absorb nutrients and slows down aging. (I’m wondering if I can get an asparagus IV).
- 1 cup of asparagus contains about 10% of our daily protein and fiber needs.
Quick! Run out and buy some fresh asparagus!
A new asparagus cooking accessory:
These grill clips make it easy to grill a handful of asparagus. $8.95 for a set of four.
My favorite way to cook asparagus:
Heat 2 tablespoon of olive oil or butter in a 12” skillet set over medium heat, and add 1 lb. of washed and trimmed asparagus spears. Leave some space between them in the skillet. Cook slowly for about 4 to 6 minutes, turning the spears often, and adjust the cooking time depending on their thickness. Continue cooking until the spears are tender. Season them lightly with salt and pepper, bread crumbs and garlic salt. Transfer them to a serving platter. Serve the asparagus with a lemon wedge on the side.
Note: To trim asparagus spears just snap or cut off the white dry part. Asparagus can be peeled before cooking which can help them to cook faster and evenly.
Here’s another recipe to try –
How about a few more recipes? Find some in this article;