With Spring 2014 finally here, our early spring vegetables are making their appearance.
Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 11 inches in length. Try to avoid asparagus with white butts because the white portion is unusable. One pound of fresh asparagus will make 4 servings.
Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate. Plan to use within 2 days.
Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under scales.
- Low in calories; just 20 calories per serving (8 medium spears)
- Fat and cholesterol free
- An excellent source of folacin
- A leading source of glutahione
- A good source of protein
- A significant source of thiamin and vitamin B6
- One of the richest sources of rutin, a drug which strenghtens capillary walls.
Asparagus is the leading natural source for two of nutrients that prevent disease and promote a healthy body: folacin and glutathione.
The season for succulent asparagus is so short so to help ensure you get your fill of this vegetable, here is a recipe offered by the Dairy Farmers of Canada “All You Need is Cheese” website.