Whether you like your asparagus drizzled with olive oil and sprinkled with salt or wrapped in a thick slab of bacon, as long as you eat it your body will thank you.
That's because asparagus is a great source of fiber, folate and vitamins A, C, and E, making it a staple in your diet. With strong detoxifying properties and anti-carcinogens present, asparagus should be high on your priority list of foods to add to improve overall health.
At about four calories per spear, asparagus is a low calorie food. It has no fat and low sodium levels, making it a great vegetable for those of us watching our salt intake.
There are also three different varieties of asparagus, which might be a surprise to know, and each has their own subtle flavor differences. You might often see the green variety, which is American and British, but you can also get a purple French variety and a white Spanish and Dutch type, which is very rare.
Eating asparagus raw in a salad while it’s at its freshest is the best way to keep all of those nutrients alive; however, roasting, grilling, stir-frying, or steaming is also great.
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Remove the bottom half-inch of each asparagus stem before cooking or eating as this can be woody and chewy. Some people suggest simply bending it and it will break where the asparagus is best, but often that can remove more than truly necessary.
When buying asparagus, look for firm and bright spears in a uniform size. The tips should be compact, and the spears should be crisp when snapped. Storing asparagus is different than other vegetables; it should be treated more like fresh flowers than food. Cool and humid conditions are best for storage, so your refrigerator is an ideal spot.
To keep them moist, there are two recommended ways to store your asparagus:
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Asparagus can be eaten raw, but you can also cook it to get a richer flavor from the vegetable. Roasting, grilling, stir-frying or steaming are all great ways to enjoy this healthy vegetable.
To steam your asparagus, place it into the steamer over a rolling boil of water. Cook for five minutes until asparagus is vibrantly green and still a slight crunch to bite.
If you are grilling or barbecuing, lightly cover each piece in olive oil and season and grill for two to three minutes per side.
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If you are cooking asparagus in a stir-fry, toss it in last minute with the snow peas as they take only two to three minutes to cook when chopped into pieces.
Asparagus and egg are a combination made to go together. Try either a soft-poached or boiled egg with asparagus and avocado on rye as a light lunch or brunch.
This post was written by Now to Love. For more, check out our sister site Now to Love.
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