Selection: Select tender, straight, fresh, bright spears with closed, compact tips. Spears should snap easily at stem end.
Preparation: Cut away any touch ends. Rinse thoroughly. cook whole or cut into shorter lengths. Boil, saute or steam for 5 or 6 minutes.
So Good for You: A very good source of vitamin C, a good source of vitamin E and a useful source of thiamine. It also contains dietary fibre, iron, riboflavin and niacin.
And Tastes so Good: Perfect as crudites or wrapped in proscuitto as an entree and lovely as a healthy flavourful addition to risottos, quiches or stir fries. Resurrect nana's specialty - asparagus rolls - with fresh white sandwhich sliced bread, crusts removed, spread with cream cheese and rolled up with a perfectly steamed asparagus spear that is still crisp to the bite - delicious!
Storage: Store in an airtight plastic bag in the fridge and use as soon as possible.