Cooking Guide: Asparagus

Asparagus is a delicious addition to almost any meal and is packed with healthy nutrients such as vitamins B6 and C, Folate and Fiber. Also found in asparagus, are nutrients that work as anti-oxidants and anti-carcinogens. Asparagus has three different varieties including green, white, and purple.

Buying

• The best time to purchase asparagus is around April and May. During these months, it is the freshest and most affordable.

• Pick nice and firm stalks that are straight with tips that are closed at the top. Discard of any small spears that are not of the same height as the rest of the bundle.

• Only purchase bundles of asparagus that are refrigerated in the store of in a bath of ice. This is because they rot easily.

• Thickness does not determine the quality of this vegetable. Your personal taste preferences will be the deciding factor.

• Eat within 2 or 3 days of purchasing.

Storing

• Once you get home from the grocery store or market, make sure to store them standing up in a bowl or glass of water. This will delay its expiration.

• If you do not have a ton of room left over in the fridge for a bowl of water, then you could dampen a paper towel and wrap up the ends of the asparagus.

Preparation

• Always rinse off before eating.

• Remove the ends by snapping or cutting them off.

• You can get the most out of your asparagus by snapping of the bottom ends. As you begin to bend it, you will find a natural breaking point within the stalk. With this method, you won't accidentally cut off more than what you should of.

Boiling

• Boiling can be tricky if you do not time yourself. To avoid overcooking your asparagus, and having mushy spears, keep the boiling time between in 5-7 minutes.

• For a crunchier spear, boil closer 5 minutes.

• For a softer spear, boil closer to 7-8 minutes.

Steaming

• Remove stems from the bottom of the stalk

• Place in the steamer basket.

• Put water in a pan underneath the steaming basket

• Let steam for about 2-3 minutes

Roasting

• Preheat oven to 400 degrees

• Remove stems

• Coat baking tray with olive oil

• Drizzle olive oil on asparagus and put in baking tray

• Add salt and pepper

• Cook in oven for about 10-15 minutes

Microwave

• Remove stems

• Place asparagus on a deep plate and cover lightly with water

• Cover with an additional plate on top

• Cook in microwave for about 2-4, check with fork for doneness