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Asparagus Tips
Making the Most of Spring's Star Attraction
By Donna Smith
No other vegetable shines in the spring more than asparagus. Not only is it delicious and easy to cook, but it's also packed with vitamins, minerals and fiber. Five spears contain only 20 calories, have 400 milligrams of potassium, 3 grams of fiber, and are an excellent source of folic acid, thiamin, riboflavin, niacin, magnesium, copper and vitamins A, C and B6. An added bonus: Asparagus contains zero fat. So the next time you're in the produce section, pick up some asparagus and try one of our delicious recipes!
Asparagus Tips
- Fresh asparagus should be used within three days of purchasing. Store wrapped in a moist paper towel in a sealed plastic storage bag, or stand in a jar filled with a few inches of water, in the refrigerator.
- To freeze asparagus, wash well, them trim the ends off. You can leave the stalks whole, or cut into bite-size pieces. Blanch in boiling water about 2 minutes (no more!), and then plunge into an ice bath. Drain and dry well on paper towels, then place in freezer bags.
- When purchasing asparagus, select spears with compact tips. Larger spears tend to be more tender than thinner ones.
