Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Asparagus is: o Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear. o Contains no fat or cholesterol. o Very low in sodium. o A good source of potassium.(1) o A source of fiber (3 grams per 5.3 oz. serving). (2) o An excellent source of folacin. (3) o A significant source of thiamin. (4) o A significant source of vitamin B6. (4) o One of the richest sources of rutin, a compound which strengthens capillary walls. o Contains glutathione (GSH). (5) BUYING Look for firm but tender stalks with good colour and closed tips. Smaller, thinner stalks are not necessarily more tender; in fact thicker specimens are often better due to the smaller ratio of skin to volume. Choose asparagus that is still firm, rather than bendy. When you break a stem, it should " crack " easily. Avoid wilting stalks or those with signs of flowers, as these are getting old. STORING Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days. PREPARING Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness. Using an inexpensive asparagus steamer will help ensure perfect results as it cooks the stalk bottoms more quickly than the delicate tips. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 generally we just steam em real quick, with some lemon....maybe olive oil heartwerk Feb 11, 2008 11:25 PM Asparagus - Any good recipes ????? Asparagus is:o Low in calories, only 20 per 5.3 oz. serving, less than 4 caloriesper spear. o Contains no fat or cholesterol. o Very low in sodium. o A good source of potassium.(1) o A source of fiber (3 grams per 5.3 oz. serving). (2) o An excellent source of folacin. (3) o A significant source of thiamin. (4) o A significant source of vitamin B6. (4) o One of the richest sources of rutin, a compound which strengthenscapillary walls. o Contains glutathione (GSH). (5)BUYINGLook for firm but tender stalks with good colour and closed tips.Smaller, thinner stalks are not necessarily more tender; in factthicker specimens are often better due to the smaller ratio of skin tovolume.Choose asparagus that is still firm, rather than bendy. When you breaka stem, it should "crack" easily. Avoid wilting stalks or those with signs of flowers, as these aregetting old.STORINGOnce picked, asparagus rapidly loses flavour and tenderness, so itreally is worth eating it on the day you buy it. If that isn'tpossible, store asparagus in the fridge with a damp paper towelwrapped around the bottom of the stalks and you can get away withkeeping it for a couple of days.PREPARINGWash in cold water and remove the bottom ends of the stalks (withfresh asparagus they will snap off cleanly). Boil or steam quicklyuntil just tender, around 4 to 7 minutes depending on thickness. Usingan inexpensive asparagus steamer will help ensure perfect results asit cooks the stalk bottoms more quickly than the delicate tips. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.