Its asparagus season! To get you inspired to incorporate it into your spring menu, I found some *fun* facts from Farm Flavor. 1. Asparagus can be green, white or purple. 2. Peak season is April through late June. 3. Choose bright green asparagus stalks with purple-tinged tips. 4. Look for stalks that have a smooth skin, uniform in color and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age. 5. To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up in a cup of shallow water. 6. To prepare, trim woody ends from asparagus spears. You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender. 7. Asparagus can be broiled, steamed, grilled, roasted or sautéed. 8. Asparagus is high in fiber, folate and potassium. 9. Asparagus contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C. 10. Each spear of asparagus has just 4 calories and contains no fat or cholesterol. An asparagus omelet for breakfast anyone?
Posted on: Tue, 29 Apr 2014 10:11:42 +0000
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