INGREDIENTS

Asparagus

Asparagus

Asparagus are long, slender stalks available in white, purple, or green. They herald the arrival of spring for many people, as it is their peak season. Each stalk terminates in a cluster of pointy buds. The most popular variety is green asparagus, which has stalks that range in length from 6 to 10 inches. They may have a blush of purple near the tip. While white asparagus is taken as soon as it appears above ground, purple asparagus grows up to 2 inches and has a richer flavor. Asparagus is derived from the Greek word for sprout or shoot. California now produces the majority of asparagus. Asparagus is a vitamin and mineral-rich vegetable. Asparagus is a versatile vegetable that tastes great both hot and cold. Asparagus is a vegetable that requires little preparation. Arrange asparagus on a baking sheet drizzled with olive oil and sea salt and roast until tender. Additionally, it can be added to stir-fries, soups, risottos, and salads.

Purchasing:

  • In the produce department, look for firm asparagus spears with tightly packed buds. Cutting or snapping woody stems is required. Tenderness can be seen in both thick and thin asparagus stems.
  • Asparagus is available frozen or tinned in most supermarkets.

Storage:

  • If you intend to use the asparagus within a few days, put it in a plastic bag in the produce bin. Trim the ends and place them in a tall glass of water.

Tip:

  • Uniformly sized asparagus spears facilitate even cooking and roasting.
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