Asparagus
SPRING VEGETABLE
Description:
Asparagus is a perrennial vegetable with spear-like shoots. Asparagus comes in three varieties: green (the most well known), white and
purple (this asparagus variety turns green when cooked and has an extra sweet taste).
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Selecting:
When selecting asparagus, look for straight, firm and smooth stalks. The tips should be closed forming tight buds. Asparagus should be fresh looking, unbruised, with good color from tip to end. The smaller spears are very tender and good for salads. There should be no brown discoloring and the asparagus should not be limp or have wrinkled skin.
Storing and Handling:
To store asparagus, trim the stem ends and submerge ends in a few inches of water in a glass and store in refrigerator. Asparagus should be eaten as soon as possible but can be stored for a few days.
Preparing:
When preparing asparagus, raw or cooked, snap off the bottom of the stems where they break naturally and wash thoroughly.
Steaming or Boiling: fill pot with a little water and
steam in steamer basket or cook for approximately 3-5 minutes.
Microwave: place asparagus in a microwave safe dish with a little water, cover and cook for approximately 5 minutes.
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Serving Suggestions:
Salads: Asparagus can be served raw or cooked in salads. If cooking, steam or boil, and then transfer to cold water to stop the cooking process to prevent asparagus from becoming too soft.
Side Dishes: Asparagus makes a great side dish served warm and drizzled with olive oil and a squeeze of lemon juice.
Soups: Asparagus is a terrific vegetable to add to soups. Peeled stems can be added to soups for extra flavor.
Seasonings to use with Asparagus: basil, chives, dill, balsamic vinegar, lemon juice, garlic and melted butter.
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Quick Salad - Asparagus Recipes:
Parmesan Ham Salad Recipe
Red Potato Salad Recipe
If you're looking for some more flavorful asparagus recipes, Recipe Source has a wide variety to choose from.
www.recipesource.com
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