Asparagus

This versatile vegetable is wonderful on its own or paired with many different ingredients.

• Asparagus is a member of the lily family.
• Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
• Each crown will send spears up for about 6-7 weeks during the spring and early summer.
• An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
• Asparagus is a nutrient-dense food which is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
• Asparagus has no fat, contains no cholesterol and is low in sodium.
• Look for both green and purple asparagus at the farmers' market.
• 14 asparagus spears about 9-10 inches in length should yield about 1 pound.
• Refrigerate immediately and use as soon as possible.  Asparagus' sugars will turn rapidly to starches, reducing flavor quickly.

• Arrange spears loosely in a skillet with a inch of lightly salted boiling water. Simmer for 3-5 minutes or until bright green and tender.
• Steam asparagus upright in a tall covered pot over approximately one inch of water for about 10 minutes or until tender. This method cooks the tougher bottoms more thoroughly while gently steaming the tender tops.
• Blanch or boil asparagus to prepare with finishing touches of butter, grated Parmesan cheese or lemon butter.
• To serve asparagus cold, immediately run cold water over the cooked asparagus. The cold water stops the asparagus from cooking further, keeping it green and crisp.