If you’re like me and review local grocery store ads before heading out for your weekly shopping, you may have noticed that asparagus is on sale. This is because spring is the season for this nutrient-packed vegetable. One cup of asparagus has a mere 20 calories, but is loaded with nutrients, including 60% of your recommended folacin, 38% vitamin K and 20% of vitamin C. It is also a good source of potassium, fiber, vitamin B6, vitamins A, and thiamine, as well as being packed with antioxidant and anti-inflammatory properties.
If you have never worked with asparagus, here are a few tips for easy preparation. After washing the individual stalks, you will need to remove the ‘woody’ ends as they are not very edible. To do this, simply hold the asparagus near the end with two hands and bend it until it snaps. It will break right at the location where the woody portion ends, leaving you with nothing but the tender stalk and tip.
There are several very easy methods of cooking this tender and delicious vegetable:
- Steam it: Just be sure to watch the asparagus and as soon as it turns a bright green, remove from the heat and serve with a sprinkle of lemon juice and zest.
- Grill it: Simply toss the asparagus in a little balsamic vinegar or orange juice, sprinkle with salt and garlic powder, and place on a hot grill, turning as soon as the stalks get nice grill marks.
- Oven roast: Place the asparagus on parchment paper on a cooking sheet, toss with your favorite vinegar or juice, and sprinkle with salt and pepper. Then, bake at 450 degrees for 8 – 10 minutes.
The key with any of these cooking methods is to make sure you do not overcook the asparagus as it should be a bright green and still a little crunchy.
Bon Appetit!
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