All About Asparagus

by Fabre Sanders

Spring signals an exciting time in our house – asparagus season! As a kid, I avoided asparagus like the plague, up with the ranks of dandelion and beets. As an adult, I have grown to love the delicate flavor of those succulent spears!

Asparagus is a member of the lily family. It is a leading supplier among vegetables of Folic Acid, an essential nutrient necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also a good source of potassium, fiber, Vitamin B6, vitamins A & C, and thiamin. Asparagus is fat-free, cholesterol-free, and naturally low in sodium. Nature’s perfection!

Keep fresh asparagus clean, cold and covered. Trim the stem end about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water, as you often see it in the produce section of the grocery store.

One of my favorite ways to enjoy asparagus is roasted. Preheat oven to 425 degrees. I prefer not to peel my asparagus, however, it is fine to do so. Snap off the ends of the spears at the natural break, and place on a baking sheet. Coat with a small amount of olive oil, kosher or sea salt, and freshly cracked black pepper. Roast for 10-12 minutes or until asparagus starts to get slightly darkened at the tips and the spears are very pliable, being careful not to overcook. You may splash the asparagus after cooking with a bit of balsamic vinegar, or you can sprinkle with a bit of freshly grated Parmesan cheese! Delicious!

Asparagus can be a simple side dish that adds seasonal flavor to your family’s dinner repertoire – try some today!