My favorite way to eat asparagus is roasted (see my July 5 post on Roasted Vegetables For The Summer), but it’s also delicious in pastas and risotto. I thought I’d provide more info on this yummy vegetable:
One-half cup of asparagus contains: 14 calories; 2 grams of protein and 3 grams of carbohydrate, including 1 gram of fiber; 35 micrograms of folate, 136 micrograms of potassium, and 4 micrograms of vitamin C.
When buying asparagus, look for spears that stand tall and have tightly closed buds – this indicates freshness. Thick and thin asparagus taste the same, so choose according to how you intend to cook them – or, be like me and pick the thin ones because they require less preparation. Thick spears may need to be peeled if they’re tough. To trim asparagus, bend the spear and let it break at its natural breaking point – this ensures that the part above the break is tender.