Asparagus
Oh, little spear, can any veggie surpass you in our culinary dreams?
You spring up when winter takes leave, offering deep, earthy flavour, ease of preparation and nutrients to boast.
Let us count the ways we adore you, oh mighty one.
Nutrient Wise; A single, half-cup serving of cooked asparagus (about 5-8 spears) contains only 20 calories and a ton of nutrients, with heart-healthy folate (a B-vitamin) leading the way.
Folate helps protect against neural tube defects making it an important part of any maternity diet.
Other nutrients include beta carotene, iron, vitamin-C and K, plus fibre.
Smart Shopping; Check the stem ends.
If they’re woody, dried and cracked, avoid them.
Tips should be tightly closed.
Look for uniformity in size or else cooking times will go askew.
The Dirt Lurks; It’s easy to ruin a potential asparagus feast with grit and sand.
Dirt likes to lurk in the stem ends, so soak your spears in warm water, swish well and rinse before prepping.
To Snap or To Cut?
Aficionados promote the snap to remove the butt end because it detaches the inedible, woody end and doesn’t remove any of the edible part, which is a risk you take when using a knife.
Purists suggest holding the centre of the stalk with one hand and grab the base with your other hand and bend gently until it snaps.
Don't be intimidated, it's really very easy.
Cooking's a Snap As Well!
Steam, boil, microwave or stir-fry those spears.
Any way, the key is to stop cooking at the crucial, tender-crisp stage.
Roasting is easy too, and accentuates the super veggie flavour.
Mix 1 lb. of the spears with 2 tbsp. olive oil and one minced garlic clove.
Spread them out in a single layer on a baking sheet and bake at 450 °F/ 230 °C for 10-12 minutes, turning once halfway through.
Season with sea salt and drizzle with balsamic vinegar.
Serve hot or at room temperature.
Flavour Favor; This super vegetable, combined with herbs, are a match made in heaven.
Do yourself a flavor favor and try basil, pesto, thyme, chives, parsley, or cilantro, heck, just about anything goes.
Chinese flavourings like sesame oil, soy, teriyaki and black bean sauce all sing in harmony.
Remember, the assertive taste of this super vegetable wakes up pasta, rice, eggs and polenta.
Doing Double Duty; Steam up twice the amount you need.
Serve half dressed in butter with dinner and marinate the other half in your flavourite (:o) dressing.
There’s lunch tomorrow!
Grilled Asparagus & Asiago Salad
Ingredients;
1/4 cup balsamic vinegar.
1/2 cup Extra Virgin Olive Oil.
1 tbsp fresh chopped chives.
3/4 tsp sea salt 3 ml.
pinch of fresh ground black pepper.
20 super spears, washed, stems trimmed.
2 oz Asiago cheese, shaved.
Preparation;
And now, in a medium bowl, whisk together the vinegar, olive oil, chives, sea salt and fresh ground pepper.
Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness.
Place asparagus on four salad plates, drizzle with remaining dressing and garnish with cheese.
Prep Time: 10 mins
Cook Time: 12 mins
Makes: 4 servings
Outstanding dish.
We hope you agree! 
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