![]() ![]() If you’ve ever wondered why a certain distinctive smell appears after eating, it’s just the asparagusic acid. The presence of soluble and insoluble fibers helps with healthy digestion properties, especially with feeding your guts good bacteria. It has impressive levels of micronutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, B vitamins, Vit A, vitamin K, and Vit E.Īsparagus also contains flavonoids and polyphenols for strong antioxidant properties. Not only can the bumpy tips be eaten, but the entire green parts of the stem is very tender. It might be surprising to find that this nutrient-dense vegetable, Asparagus officinalis, is a perennial flowering plant. Asparagus nutritionĪccording to the USDA National Nutrient Database, 1 cup (134g) of asparagus contains the following nutrients: Make sure to wash the asparagus before cooking, and try them with a towel if you are using dry-heat cooking methods like roasting or sauteing so it doesn’t steam instead of brown. That natural breaking point can be used as a guide to trim the rest of the spears.Ī vegetable peeler can also be used to shave off the thick outer skin to reduce waste. The best way to know where to cut the inedible part is holding the center and bottom with your fingertips and snapping in half. The very bottom of the plant needs to be trimmed because the bottom stem is too tough. If the tips begin to get mushy, it’s time to toss them out. They can also be placed in a tall jar or cup with about 1-inch of water in the refrigerator and then loosely cover the top with a plastic bag. If not eating within 2 days, trim a ½ inch off the bottoms and wrap in a damp paper towel placed in a plastic bag in the refrigerator for up to 5 days. Store the asparagus in the crisper section of the refrigerator. ![]() The long stems should be bright green in color and firm, the tips should be closed, and the skin should have a smooth and rubbery sound when the bunch is squeezed together. Just make sure to adjust cook time for very thin or thick spears. Depending on when the asparagus is harvested will determine the size, the wider spears have had more time to grow. They come in different colors other than green, be on the lookout for purple and white varieties too. Spring is the best time to purchase asparagus, between February to June, however they are available year-round from international sources. ![]() Sear the asparagus, moving with tongs until browned, 3 to 5 minutes.Cover and cook until the asparagus are bright green and crisp, 3 minutes.Add the asparagus and coat in the cooking fat.Heat a large saute pan over medium-high heat with olive oil and butter.Broil until the asparagus are lightly browned and tender, 8 to 10 minutes. ![]()
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