Tips for Grilling Aspargus or Cooking it Your Way

When buying asparagus buy stalks that are crisp and firm. The color should be vibrant whether green or white. Dull colors and ridges in the stems are signs of older, less fresh asparagus.

If at all possible use asparagus on the same day you buy it. First rinse under cool water and then pat dry. If the stalks are particularly thick or stringy then peel the end with a vegetable peeler or knife. Store in the refrigerator in a ziploc bag to preserve the crispness.

If you don't plan to cook the asparagus the same day, do not wash it. Instead remove the elastic band as it will bruise the stalks. Trim the ends and put the stalks upright in a jar with about an inch of water. Cover the jar and stalks with a ziploc bag. This will keep the asparagus crisp and will prevent your refrigerator from drying out the stalks. Asparagus will stay crisp this way for about two days. Another alternative is to blanch the asparagus in hot water and then freeze in ziploc freezer bags.

Asparagus is a versatile vegetable with lots of healthy vitamins and nutrients. Low in calories and high in fiber (less than 4 calories per spear with 3 grams of fiber per 5 spears) asparagus is a dieter's delight with no fat or cholesterol yet high in folacin, thiamine, vitamin B6 and potassium.

What's great about asparagus is you can use it as an appetizer, blend into soup, as a side vegetable or add to meat for a great main dish. Here are two of my favorite asparagus recipes:

Easy Asparagus Salad: Take one bunch of asparagus and quickly blanch it in hot water. Remove from hot water and immediately plunge into cold water to stop the cooking. This will keep your asparagus bright green and crisp.

Mix 1/4 cup of Italian salad dressing with 1 crushed clove of garlic. Now put the asparagus in an 9 by 13 glass dish. Do not use a metal pan as the dressing combined with the asparagus will give a very strange taste to the asparagus. Pour the dressing mixture over the asparagus. Refrigerate overnight. Serve on lettuce. You can garnish with some mayonnaise.

Roasted asparagus whether roasted on the grill or in the oven is a favorite with my family. To grill asparagus: Take two bunches of asparagus, wash and trim the ends. Plan on 1/2 pound of asparagus per person. Chop one garlic clove and add to two tablespoons of olive oil and 1 teaspoon of lemon juice. Drizzle the garlic, oil and juice mix over the asparagus. Place on a hot grill. Cook until the asparagus is slightly charred. Sprinkle some grated Parmesan or Asiago cheese over the asparagus when done.

If oven roasting asparagus, then spread the cleaned asparagus on a cookie sheet. Drizzle olive oil, and salt and pepper to taste. Roast at 450 degrees for 8 -10 minutes turning the asparagus once to prevent sticking. When the asparagus is done sprinkle grated Parmesan or Asiago cheese.

Asparagus is one of the vegetable treats of spring. Enjoy it while the asparagus is fresh as it is delicious, low calorie and good for you.