Spring is here and with it rushes in the excitement of preparing new
meals with the influx of freshly harvested vegatables. A favorite
amongst these new veggies being asparagus. Elegant, delicious and full
of nutrition, asparagus is ready to return to the dining table and
dazzle friends and family.
One of the great qualities of asparagus
is the many ways to prepare it. Asparagus can be grilled, steamed,
roasted, blanched, cooked on the stove top, and even microwaved. With
asparagus in season, recipes are readily available in many cookbooks and
on most cooking website lists. As a low calorie vegatable, asparagus
makes a great addittion to any spring plate.
Combined with a pasta it
becomes part of the main entree and adds wonderful color to the dish.
Bacon included with asparagus will have even the pickiest of eaters
devouring every last bite. Asparagus added to a salad makes for a
refreshing lunch. Asparagus is here and now is the time to take
advantage of this spring favorite.
Selection and Storage of Asparagu
Dark green and purple tips are essential to selecting great asparagus.
The spears should be firm to the touch while being straight and not
bent. The tips will also be closed tightly. The rest of the asparagus
will be a bright green color. Any blemished or wilted asparagus should
be avoided. When held in two hands the asparagus should easily be
snapped in two when bent, seperating the spear from the stalk.
To store once back home, the ends can be trimmed and placed in a cup
with just a little water in the bottom. Plastic can be wrapped over the
top before placing the cup in the refridgerator. This method will help
the asparagus keep for up to a couple of days. Next article is How to Plant and Grow Eggplant
