Asparagus

Nutritional Information
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.

Best Uses
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.

Recipes
Asparagus Soup
Roasted Asparagus Salad
Michael Romano's Penne with Asparagus and Red Peppers


Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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