We know it is finally Spring when asparagus starts to pop up from the ground. Here are some tips on how to choose, store, and prepare asparagus.
Choose odorless asparagus stalks with dry, tight tips.
Avoid limp or wilted stalks.
Refrigerate asparagus for up to four days by wrapping ends of stalks
in wet paper towel and placing in plastic bag.
10 Ways to Prepare Asparagus:
Egg-cellent Asparagus. Add steamed pieces of asparagus to an egg white and feta cheese omelet. Finish with halved cherry tomatoes.
Grilled. Place asparagus spears on a medium-high heat grill coated with olive oil spray and cook for about 5-8 minutes until tender, turning occasionally.
Cheese, Crackers & Asparagus. Spread a soft cheese (goat cheese, brie, etc.) on whole wheat crackers and top with a crisp asparagus head. Serve as an appetizer or an afternoon snack.
Hearty Soup. Purée cooked leeks, onions, russet potatoes, asparagus, low-sodium chicken broth, lemon juice, and low-fat sour cream until smooth. Garnish soup with asparagus tips.
Drizzle a Little Dressing. Dress up your traditional steamed or boiled asparagus with a mustard vinaigrette dressing.
Steamed. Place fresh or frozen asparagus in a microwave-safe container or in a sauté pan with a small amount of water, low-sodium seasonings, and garlic. Enjoy as a side dish or snack.
Stock Up. Save the woody ends of asparagus for making asparagus soup later. Simply place in a zip lock bag and freeze until ready to use.
Easy Appetizer. Serve asparagus spears with a vibrant dipping sauce for an easy appetizer. Using nonfat Greek yogurt as a base, add in lemon juice, minced garlic, roasted red bell pepper … be creative and get dipping!
Veggie Fettuccine. Toss cooked asparagus and bell pepper with cooked fettuccine. Finish with lemon juice and cheese.
Shake & Bake! Place fresh asparagus in a plastic zip lock bag, drizzle with olive oil, and add salt, pepper and other seasonings. Shake until asparagus is coated, then bake in oven at 400°F until crisp!