asparagus

Nutrition

Good source of vitamins A and C

Ideal for low sodium diets

One cup cooked, fresh asparagus yields 35 calories.
 
Selection

Asparagus should be firm and straight.

Fat is better than thin

Tips should be compact and pointed.

In general a thicker stem means more pulp and should be more tender after cooking.
 
Storage

Store in coldest part of refrigerator and use within two days
 
Preparation

Thoroughly wash stalks, remove scales with knife if necessary

Cut or break off tough, woody portions

Tie spears together and stand upright in a pot of boiling water

Cook uncovered, 5 to 10 minutes

Cover, then let tips steam for 2 to 3 minutes. An aluminum foil tent or the top of a double boiler turned upside down work.

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