Asparagus
This versatile vegetable is wonderful on its own or paired with many different ingredients.
Did you know:
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Asparagus is a member of the lily family.
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Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
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Each crown will send spears up for about 6-7 weeks during the spring and early summer.
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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.
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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.
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Asparagus has no fat, contains no cholesterol and is low in sodium.
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Look for both green and purple asparagus at the farmers' market.
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14 asparagus spears about 9-10 inches in length should yield about 1 pound.
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Refrigerate immediately and use as soon as possible. Asparagus' sugars will turn rapidly to starches, reducing flavor quickly.
Cooking Tips:
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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.
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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.
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Blanch or boil asparagus to prepare with finishing touches of butter, grated Parmesan cheese or lemon butter.
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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.
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