Season's Pick: Asparagus

Asparagus is a nutritious vegetable that is quick and easy to cook, ideal for the fast firehouse kitchen. For a three-month window in spring when it is in season, asparagus is plentiful in the grocery store at reasonable prices.

Delicious Goodness

Asparagus is low in fat and full of healthful fiber. It is a great source of the important B vitamin folate, which may protect against cancer. Asparagus also delivers a good amount of four other B vitamins, as well as vitamin C and iron.

What to Look For

When buying asparagus, choose firm, smooth spears that have tight buds at the top. If the buds are drooping and open, the asparagus is past its prime. Likewise, the spears should be straight and fresh-looking, not yellowed, shriveled or woody.

Storing and Cooking

Don't leave asparagus tied in a bundle. It causes the spears to sweat and the resulting moisture may mean they spoil faster. It's better to trim the stem ends and stand the asparagus in a container with about two inches of water.

Store in the fridge for no more than a couple of days.

Asparagus is simple and speedy to cook. You can steam, broil, grill or roast asparagus with delicious results. The simplest way to serve cooked asparagus is with a squeeze of lemon and a drizzle of olive oil.

Roasted Asparagus with Parmesan

(This recipe serves 4 and can be doubled to serve 8.)

Ingredients:

1 1/2 pounds asparagus
1 tablespoon olive oil
salt to taste
2 tablespoons freshly grated Parmesan cheese

Cooking Instructions:

1. Preheat oven to 400°F.
2. Prepare the asparagus spears by cutting off the last inch or so of the woody stalk. Spread the asparagus spears on a baking sheet. Brush them with olive oil, especially the tips, and sprinkle with salt.
3. Roast the asparagus on the top rack of the oven until the stalks begin to get tender on the outside, about 10 to 12 minutes. (Thin asparagus spears will take less time, while thicker spears will take more.)
4. Remove the baking sheet from the oven, sprinkle the asparagus with the Parmesan cheese and roast for another 30 seconds. Remove from the oven and serve.

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