Asparagus, 1 lb. Bunch
Bursting with health benefits: asparagus comes loaded with nutrients like fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Eat up!
Size isn’t an indicator of quality or flavor; thin stalks of asparagus are simply from a more mature plant than the thick stalks are.
Prep: Before cooking, rinse to remove sand from the tips and snap off or trim the fibrous bottoms (peeling is not necessary).
Store: Trim the bottoms (snap the bottoms of the asparagus off with your hands - the spears will naturally break where they are still tender) and wrap the cut ends in a damp paper towel. Refrigerate tightly wrapped for up to 3 days. Or treat your spears like fresh flowers: Place the cut ends in a bowl or a vase with an inch of water, cover the tops with a plastic bag, and refrigerate.
Use: Asparagus is good raw, blanched, sautéed, or roasted. If you steam them, cook only until spears are bright green and tender - you don't want to overcook them ever! You can also broil until browned and tender (3 to 5 minutes, shaking the pan occasionally), drizzle with balsamic vinegar, and top with Parmesan shavings.
Produce tips adapted from realsimple.com