![]() This multipurpose vegetable can be prepared in a multitude of ways: sautéed, roasted, grilled, or boiled. You can either hold the stalk near its base and give them a quick snap, or cut the base off with a knife. The base of asparagus stalks are usually tough and should be snapped off. If the asparagus is straight from the farm and still dirty, you can sit it in a bowl of cool water, give the water a swish, remove the asparagus, and rinse the dirt out of the bowl – then repeat for a few exchanges of water. Rub the small leaves gently under the water to release any grime. To wash asparagus, rinse well under cool water. Once cooked, asparagus will keep in the fridge for 3-5 days. If you can’t eat your asparagus on the same day you purchase it, wrap the base of the stems in a damp paper towel and store in a loose, open bag in the crisper of your refrigerator. To maximize its flavor (and nutritional content), asparagus should be eaten as soon as possible. ![]() The base of the stalks (where they were cut) should look green and moist if the base looks dry and yellow that’s a sign the asparagus has aged and is losing its freshness. When you purchase asparagus, you may find it sitting in a sheet pan of water – this is a good sign, as the water keeps it from drying out. Look for the freshest asparagus you can find. Other nutrients include folate, copper, vitamin B1, selenium, vitamin B2, vitamin C, and vitamin E. It’s also packed with vitamin K (one cup contains more than 100% of your daily vitamin K intake). One cup of raw asparagus contains 27 calories, 3.0g of protein, 0.2g of fat, 5.2g of carbohydrates, 2.8g of fiber, and 2.5g of sugar.Īsparagus is a good source of calcium, iron, magnesium, and phosphorous. Stalks can range in thickness – some spears are thin and spindly while others are thick and stocky. Those varieties have subtle differences in taste and texture as well. Green asparagus is most common, though white and purple varieties can also be found. At the top of each spear is a leafy, pointed tip, and at the bottom is a stout stem. Along each spear are fine scale-like leaves. IdentificationĪsparagus grows in spears, which typically range between 5” – 8” long. It’s also a nice accompaniment to richly flavored foods like eggs, soft cheeses, and steak. The plant produces tasty edible shoots which are picked and eaten before the buds open and the stems turn woody.Īsparagus has a sweet, slightly herbaceous, somewhat nutty flavor that pairs well with other garden-fresh veggies. OverviewĪsparagus is a flowering perennial that comes into season during spring and early summer. Or try it shaved into a fresh summer salad. Asparagus is great roasted, in a sauté, or on the grill. Packed with a slightly sweet, slightly nutty flavor, asparagus is also nutrient dense: it offers calcium, iron, magnesium, vitamin C, and loads of vitamin K. Asparagus spears are firm with leafy pointed tips. You can also grill the vegetable along with your meat, if you wish.Asparagus is a bright green vegetable that is synonymous with spring. Alternatively, you can heat the asparagus on the stove by placing it in a pan over medium heat until it is warmed through. Bake for 5-10 minutes, until it is heated through. Just preheat the oven to 350 F and place the asparagus on a baking sheet. ![]() Reheating baked asparagus in the oven is extremely easy. ![]() You can store baked asparagus in the fridge for up to three days. To store baked asparagus you need to allow it to cool to room temperature first, then transfer it to a Tupperware. This can help to soften the asparagus slightly and reduce the overall cooking time so you know what to do if you are in a rush □ How To Store Oven-Baked Asparagus However, some people prefer to blanch or boil it first. You don’t necessarily need to boil asparagus before baking it, as it will cook through in the oven. Do you have to boil asparagus before baking? ![]()
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