Go Cooking: Asparagus & Brie Cheese Won Ton Tartlette

Asparagus basics

Asparagus basics Asparagus Tips Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips.

With Spring 2014 finally here, our early spring vegetables are making their appearance.

Asparagus Tips

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.

Asparagus is…

  • 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.

Dairy Farmers of Canada

 

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One thought on “Go Cooking: Asparagus & Brie Cheese Won Ton Tartlette

  1. Peter Kline June 4, 2014 at 8:40 am Reply

    Pairing wine with asparagus can be a little tricky. Sauvignon Blanc is always a reliable match. California Sauvignon Blanc is most preferable as is any warm climate Sauvignon Blanc. Ontario Sauvignon Blanc works well also. I find Creekside Winery is always reliable. But if you’re adding a rich Hollandaise or other creamy sauces try an Oaked Chardonnay from a warm climate. In the LCBO you will find Ghost Pines Chardonnay in general list California shelves which is big flavour for $20. -Peter Kline http://www.bacchussommelier.com

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