Asparagus – Choosing, Storage and Cooking Tips

Buying Asparagus:

Green asparagus is the most common variety compared with the costly, imported white and the newly-developed red varieties. When buying asparagus, make sure they have firm, unblemished stalks with tightly closed tips. Stalk thickness is a matter of preference – thin stalks have a grassy, young taste and the thick – a bit more succulent.

Asparagus are available from March through June, although imported asparagus may be found all year round.

Storage:

To store asparagus – refrigerate, upright, in a container of water. If space is a problem, wrap bottom of stalks in a damp paper towel and seal in a plastic bag in the refrigerator up to four days.

Quantity and Nutrition:

1 pound is about 15 stalks
1 pound, trimmed and peeled equals 3 cups
1 serving is 1/2 pound

Asparagus are rich in vitamin A and C.
1 cup has 35 calories.

Cooking Tips:

When cooking, please note that asparagus stalks have an outer fibrous membrane that should be removed with a vegetable peeler before cooking. Snap off tough ends of stalks before cooking.

Cook in salted boiling water for three to four minutes or steam for five to six minutes.

Related Posts