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STORAGE
Wrap asparagus, without cleaning in a
plastic bag and store in the crisper drawer of the refrigerator.
Asparagus can also be stored upright in the refrigerator by placing the
ends in an inch of water, and covering the tops with a plastic bag.
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FREEZING AND
CANNING
Click LINKS
for information.
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Nutritional Facts
| Serving
size |
5.3 ounces
approx. 1/3 of a bunch |
| Calories |
20 |
| Protein |
3 grams |
| Carbohydrate |
3 grams |
| Fat |
0 grams |
| Cholesterol |
0 milligrams |
| Sodium |
5 milligrams |
| Potassium |
400 milligrams |
| Dietary Fiber |
3 grams |
|
RDA
|
| Protein |
6% |
| Vitamin A |
8% |
| Vitamin C |
20% |
| Thiamin |
15% |
| Riboflavin |
6% |
| Niacin |
6% |
| Calcium |
2% |
| Vitamin B6 |
10% |
| Folacin |
60% |
| Copper |
6% |
| Magnesium |
4% |
|
HEALTH FACTS
Folacin has been shown to play a significant role
in the prevention of neural tube defects, such as spina bifida, that cause
paralysis and death in 2,500 babies each year.
Asparagus is one of the richest sources of rutin, a drug which
strengthens capillary walls.
Glutathione (GSH) is one of the most potent anticarcinogens and
antioxidants found within the body. GSH is used to detoxify carcinogenic
electrophiles and protect cells from oxidative damage, thereby preventing
damage to DNA and other macromolecules. Thus, GSH acts as an initial and
primary defense against chemicals that can cause cell transformation
and/or cell death. Asparagus had the highest GSH content of the several
foods tested. |
|
Recipe Ideas
"Velocium
quam asparagi conquantur"
That
is, "Let
it be done quicker than you would cook asparagus"
-Roman Emperor Augustus
 |
Don’t
overcook your asparagus! The worst thing that you can do is overcook your
asparagus. ‘Gras should be crisp but tender, never soft or mushy unless
cooked in soup or pureed. Thin asparagus will cook faster than fat
asparagus. That means you will always have to be vigilant about cooking it
carefully. The simplest way is to steam it, but if you feel like buying an
asparagus cooker, more power to you.
|
|
By
the way, thin asparagus is not “baby” asparagus and fat spears are not
“old and tough”. Fat asparagus can be more tender than thin, but it’s
not quite as versatile.
|
|
And don’t be surprised to see purple colored
spears at the stand either — it’s a different variety, but can be used
exactly the same way.
|
|
Store all ‘gras in the fridge, in plastic. |
____________________________________________________________________________
Click on the recipe name to be taken to the full recipe.
BAKED ASPARAGUS
WITH PARMESAN
Fresh
Asparagus
Soup
Pickled
Asparagus
ASPARAGUS
PASTA
SALAD
_____________________________________________________
BAKED ASPARAGUS
WITH PARMESAN
Blanch the asparagus by plunging it into salted boiling
water for abut 30 seconds. It will turn bright green but still be crisp.
Drain it and arrange it in a shallow ovenproof serving dish. Pour a few
drops of melted butter over it. Sprinkle with salt and pepper to
taste. Spoon 1/2 cup freshly grated Parmigianno Reggiano cheese over the
top. Bake until lightly browned, about 20 minutes.
Fresh
Asparagus
Soup
1 lb. fresh asparagus, chopped
1/2 cup chopped fresh onion
1 can (13 oz.) chicken broth
2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
few grains pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice
Cook asparagus in covered saucepan with onion and 1/2 cup chicken broth
6-8 minutes or until asparagus is just tender. Press through food mill or
blend in electric blender until smooth. Melt butter or margarine; blend in
flour, salt and pepper. Stir in remaining chicken broth. Cook over medium
heat, stirring constantly, until mixture reaches boiling point. Stir in
asparagus puree and milk. Stir a little hot mixture into sour cream; stir
into hot mixture. Add lemon juice. Heat just to serving temperature,
stirring frequently. Serve with a sprinkling of fresh chives, as desired.
Makes about 4 cups. Note: We like to prepare the soup, leaving out the
dairy products and lemon juice, and freeze this for later use. Later, just
thaw the frozen soup, add the sour cream, milk and lemon juice for a quick
meal!
Pickled
Asparagus
4 1/2 pound fresh asparagus spears
3 cloves garlic
1 teaspoon pickling spice
3 cups water
2 cups vinegar (5% acidity)
1 Tablespoon pickling salt
Snap off tough ends of asparagus. Pack asparagus
tightly into hot sterilized wide-mouthed jars, leaving 1/4-inch head
space. Place a clove of garlic in each jar. Remove cloves from pickling
spices; reserve cloves for other uses. Combine pickling spice and
remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar
mixture over asparagus, leaving 1/4-inch head space. Cover at once with
metal.
ASPARAGUS
PASTA
SALAD
1 pound fresh
asparagus
12 cherry tomatoes
1/2 cup pitted, ripe olives
3 Tablespoons snipped parsley
1/4 cup vinegar
3 Tablespoons olive or salad oil
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
Salt and Pepper
4 ounces fettucini or spaghetti
Cook asparagus
and drain well. In bowl combine asparagus, tomatoes, olives and parsley. In
a screw-top jar combine vinegar, oil, garlic, oregano, marjoram, 1/2
teaspoon salt, and dash pepper, cover and shake. Pour dressing over
asparagus mixture. Cover and chill. Cook pasta according to package
directions. Drain, rinse with cold water, then drain again. Continue rinsing
and draining pasta until chilled. Turn pasta into salad bowl. Spoon
vegetables and dressing on top, toss well.
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