Asparagus quality and prices seem to be pretty good right now. I like the fat ones for roasting and the thin ones for stir-frys and pastas. Whether you steam, grill, roast, sauté or eat them raw, you should eat them
Asparagus quality and prices seem to be pretty good right now. I like the fat ones for roasting and the thin ones for stir-frys and pastas. Whether you steam, grill, roast, sauté or eat them raw, you should eat them often. These svelte stalks offer more than good looks. They are packed with carotenes, potassium, vitamin C and folic acid. Asparagus also serves as a diuretic to counter fluid retention, and is said to rival drug treatment for indigestion. For optimum nutrients, choose bright green stalks that are not withered at either end, and use them within a day or two. Unless using the skinny stalks, snap off the woody ends right before using. Although a bit pricier than other green vegetables, just a few asparagus spears, cooked properly, are usually enough per serving. Try them in salads for color, crunch and a great start to any meal.
