Did you know...
Asparagus is one of the most nutritionally balanced
vegetables in existence, providing a wealth of folic
acid, potassium, and fiber? Not to mention Vitamin A,
folacin, thiamin, vitamin B6, rutin, a drug which
strengthens capillary walls, and glutathione, one of
the most potent anticarcinogens and antioxidants found
within the body? It even has protein!
Asparagus is always best fresh, and although available
at other times of year, our two old friends, "Supply
and Demand" insure that prices are lowest in the
spring. Be sure to take advantage of local seasonal
sales when you can.
Asparagus may be sliced in half to one inch lengths for
stir-frying, or it may be roasted, grilled, boiled,
baked, or steamed either whole or in lengths. Asparagus
should be bright green and firm after cooking, not soft
Asparagus pairs nicely with fish, another food that I
try to eat because "it's good for me". If you are a
little "iffy" on the taste of asparagus, but are sold
on the nutrition benefits, these recipes may help you
learn to like this powerhouse of nutrition. If you
already like it, good for you - Eat up!
According to the Michigan Asparagus Advisory Board, 5
average-sized spears of asparagus weigh 93 grams and
contain 20 calories, 0 g fat, 5 g carbohydrate, 2 g
fiber, 2 g protein. One pound of fresh asparagus will
typically yield about 2 dozen spears.