Good source of Vitamin A, Vitamin C and folate.
What To Look For
Thin or fat shoots with tight buds at the top. Firm, smooth stalks with no wrinkles.
Easy Storage and Preparation
Recut the stem and place the end in water as you would a flower. Store in the refrigerator for no more than a few days. When ready to cook: cut off the woody end of the stalks. Steam for 3 to 5 minutes.
Serve hot, drizzled with olive oil, lemon juice, salt and pepper. To serve cold: Plunge into ice water to chill thoroughly and serve with a vinaigrette.
Roasted Asparagus Salad
Michael Romano's Penne with Asparagus and Red Peppers