Tuesday, 7 January 2014

Asparagus Love

While it isn't necessarily asparagus season (spring), I still manage to get my hands on some good, thin stalks during the colder winter months.  Asparagus is one of my favorite veggies--you can eat them hot, cold, raw, cooked. You can even wrap them in prosciutto!  I mean, come on, they're great.

Asparagus is very versatile and quite a healthy food at that.  These thin green stalks are rich in vitamin K, iron and fiber among a number of other vitamins and minerals.  Another big plus is that they are filling and very low in calories (1 cup of asparagus is only 27 calories!)

When looking for asparagus, make sure the tips are tight and compact and the green color is nice and bright.  Many times the bottom of the asparagus can be a bit woody and difficult to chew.  To remedy this, simply snap off the bottom of the asparagus and use it for something else like an asparagus soup!  The bottom part will break off at a natural point so let the veg take charge.

My favorite way to prepare asparagus is quite simple.  Roast with some olive oil, a touch of salt and pepper for about 15-20 minutes at 400 F until they get a little crispy and the flavors mellow out.  I'll sometimes throw some balsamic over the whole thing when I'm done.  I tend to look for thinner stalks because they get crispier in oven.

Whatever way you choose to enjoy this vegetable, you can't go wrong.  Enjoy healthy eating every day.

-The Avid Eater

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