Wednesday, September 29, 2010

Tips Of Asparagus

Why eat asparagus?

High in vitamins B6 and C, more fiber, folic acid and glutathione, an anti-cancer and antioxidant, asparagus is an excellent nutritional choice. It comes in three colors: white, green or purple, while the green variety is the most common. Long considered a luxury vegetable, often with a premium price, fresh asparagus grown in America appears in stores in late February. However, asparagus is at its best and cheapest, and generally, in April and May. Of course, while there frozen and canned asparagus, which can be enjoyed all year, nothing like the delicate flavor of fresh asparagus.

Asparagus Selection and Storage

Asparagus can be thick or thin. Some people prefer one class over another, but the size is not necessarily an indicator of quality. thicker spears may be more difficult, ending woodies, but these are broken before cooking anyway. The key is to select the company directly, uniformly tipped spears businesses closed. Since asparagus deteriorates rapidly, it is important to select the packages that are refrigerated or on ice. For the same reason, asparagus should be used within two or three days of purchase, preferably before. If necessary to avoid a day or two, the best way is to place the foot spears into a bowl (or a small glass) of cold water. Alternatively, you can wrap the stem ends in a damp paper towel and refrigerate.

What to do with asparagus

To prepare asparagus, you need to clarify the spears and break the tough ends. After that, how to cook asparagus is to you.
Purists enjoy their asparagus with nothing more than a drizzle of olive oil of good quality, but you can enjoy asparagus in many different dishes: soups, salads, stir-fries, rice, scrambled eggs, pasta dishes and many more. You can find some great ideas for low fat recipe page.