There are few other vegetables that scream “SPRING IS HERE” quite like asparagus. It’s vibrantly colored, affordable, easy to prepare and adaptable to so many cooking preparations. What better time of year to share some asparagus tips?
(See what I did there? Asparagus *tips*? As in the yummy tips of the stalk – you know what, nevermind.)
It Has Numerous Health Benefits
- It’s packed full of nutrients, and it’s low in calories (this is what we refer to in the biz as “Nutrient Dense“).
- It’s also low in sodium and cholesterol free
- It brings about 3 grams of fiber to the table (per 1 cup serving), most of which is insoluble fiber which supports regular bowel movements, and may help reduce your risk of heart disease – every little bit helps!
- It’s high in folic acid and it’s a good source of potassium, thiamin and a whole host of vitamins such as Vitamin A and B6.
- It’s rich in antioxidants such as Vitamin C and Vitamin E, which help prevent the accumulation of free radicals in your body and may reduce your risk of chronic disease.
How to Choose Asparagus
So you’re at the store (or maybe you’re fancy at you’re at the farmer’s market), and you’ve seen some of my delicious recipes (#shamelessplug – scroll down for recipe ideas) and you know EXACTLY which one you’re going to make the second you get home.
(That’s totally what happened. Right?)
What to look for:
- Size: Look for bundles of consistent size – either all thick or all thin…ish. This way the asparagus will cook at a relatively even pace
- Texture: Look for stalks that are firm to the touch, that stand up straight and are smooth textured. Avoid stalks that look limp, wilted, or dried out. The tips should be closed and compact – not fanned out or soft/squishy
How to Store Asparagus
Pro Tip: When you get home, leave the asparagus bundled together and place it in a large jar or drinking glass (or even a small flower vase) like a bunch of flowers. Add a couple inches of water and pop the whole thing in the fridge. (See the image at the top of this post)…
Note: If the ends look dry, it helps to trim them off before putting the bunch in water. It’s not totally necessary, but helps give the stalks a fresh “absorption site”. This way they can take up moisture more easily, keeping them fresh and pert.
This method will help keep it fresh for several days longer than just tossing it in the crisper drawer.
How to Prep Asparagus
The ends of asparagus can be, well, not great – tough, fibrous, woody.
To remove the ends, you can hold the stalk at each end and bend it – the stalk will snap in just the right spot.
(Hey parents: This could be an excellent food prep project for little helpers in the kitchen…)
Give it a rinse, and you’re good to go!
How to Cook Asparagus
THIS. VEG. IS. VERSATILE.
You can bake it in tarts or quiche, roast it on a sheet pan, pop it on the grill, broil it until the ends get nice and crispy, or throw it in a stir-fry.
It works well in pasta dishes (hot or cold), as a side dish to just about anything, and as a base for green salads!
(Yes salads. Now, hear me out: Think Caesar Salad with Grilled Shrimp – swap out romaine for some chilled, lightly cooked, tender-crisp asparagus cut into bite-sized pieces. Shrimpy, lemony, feta-y asparagus goodness = DELICIOUS).
How to Season Asparagus
Asparagus has a fairly mild flavor which makes it a great blank canvas for different seasonings. Below are a few ideas to get your creative juices flowing…
- Salt, Pepper and Fresh lemon juice/zest (my personal favorite)
- Finely grated parmesan cheese and garlic powder
- Stir-fry with sesame oil, soy sauce, and just a pinch of brown sugar
- Drizzled with thick balsamic vinegar
- Topped with toasted slivered almonds
Need Recipe Ideas?
- Simple Roasted Asparagus
- Asparagus Toast with Bacon, Eggs and Cheese
- Gnocchi with Asparagus, Pancetta and Parmesan
- Asparagus and Feta Pasta Salad
Please let me know if you have any asparagus questions or ideas! I love any excuse to nerd out on food.
