Asparagus – The King Of Spring Standing Tall and Proud

Asparagus is one of the first vegetables of spring.  It is so pretty and delicious.

Welcome to Spring folks.  What a wonderful time to enjoy the first fresh produce of the season.   When cooking, I like to take advantage of the seasonal fresh produce hitting the market.  You get all the flavour and nutrients from produce when first harvested.

Some Interesting Facts About Asparagus

1. Asparagus contains absolutely no fat or cholesterol, so it is the perfect diet food.
2. Asparagus is related to onions, leeks, and garlic.
3. It is a good source of fiber, folate, vitamins A, C, E, and K as well as chromium. A trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Great if you are watching your blood sugar
4. This vegetable comes with green, white, and purple hues. Green is the most common.
5. Purple asparagus was developed in Italy and not always available. Purple asparagus comes from certain varieties of asparagus. It is a bit nuttier and sweeter because it has about 20% more sugar in its stalks. This variety turns green when cooked.
6. White Asparagus comes from the same plant as green asparagus but differs because of its growing method. It is grown underground, in the dark, and because it never sees sunlight, it does not go through photosynthesis and never turns green. White Asparagus is also sweeter than the green variety.
7. Germans usually eat only white asparagus. It is pretty much all you can get in Germany. White Asparagus is also known as White Gold or the vegetable of kings.
8. Asparagus is packed with Antioxidants. It is one of the top-ranked vegetables for its ability to neutralize cell-damaging free radicals

How to pick the perfect Asparagus

photo by Lora Moore-Kakaletris on  Unsplash

• Look for bright green or violet-tinged spears with firm (not limp) stems
• Make sure the tips are closed and compact
• When the bunch is squeezed, it should squeak
• Size is not an indicator of quality. Thicker stalks are more mature and better for broiling and roasting because they stand up to the intense dry heat that would quickly shrivel thin spears.
• Thinner asparagus stalks will be more tender.

  Hot Tips:  How To Cook/Store Asparagus

• Roast, grill, or stir-fry your asparagus. This helps preserve the fabulous nutritional content and antioxidant power.
• Steaming asparagus. Steam in a large skillet with just enough water to cover the bottom.  Cover and steam for 3-5 minutes. You can also use a steamer.
• If you want to see all three, shave the stalks and serve it raw in a salad.
• Trimming Asparagus: Take the end of the asparagus between your thumb and forefinger and bend until it breaks.  It breaks just where the woody part ends and the fresh, juicy asparagus begins.  If the spears are thick, peel them lightly with a vegetable peeler.
• Asparagus is best eaten the same day. But you can store them for 2-4 days in the refrigerator
• If you need to store them, trim stems, put in a tall glass or a wide mouth mason jar with a little water in the bottom. Cover loosely with a plastic bag. This will keep the stalks firm and crisp until you are ready to use them

Asparagus Quiche with Bacon and Cheese