When fresh asparagus is in season in your area, don’t miss the opportunity to buy at least one fresh bundle. It is a delicacy of spring. It’s also a good time to consider where you might want to put an asparagus bed so you can plant your own crop (it will take two years before it will produce but the wait will be worth it)!
Asparagus varieties in green, greenish purple or white are all delicious. You may have a tendency to bypass the white variety, but don’t. It imparts a different flavor than the green yet it boasts a delicate flavor that may become your favorite.
Asparagus is delicious tossed lightly with olive oil, sprinkled with salt and pepper and roasted in the oven at 425 degrees for 10 minutes. Sprinkle or shave some Parmesan cheese over it for a slightly different flavor. Or enhance its flavor with a sprinkle of lemon juice. It’s a delicious side dish with any meat: poultry, beef or ham.
Asparagus can be lightly sautéed in a couple tablespoons olive oil until it is crisp tender. If you want to add other vegetables to make a stir-fry meal, simply add your favorites. Try red peppers, mushrooms, spring onions, spring peas. Mix and match to taste. This is where your creativity comes in. Select from two or three of these seasonal veggies, combine them and you’ll have a delicious dish to serve over brown rice or with pasta.
Asparagus soup is great. So is shaved or thinly sliced asparagus with a light vinaigrette for a simple salad.
Asparagus is packed with nutrients. It is low in calories, high in fiber, rich in potassium and a good source of folic acid. The veggie also contains vitamins A, B6 and C. It has no fat, contains no cholesterol and is low in sodium.