Asparagus

• Roasting asparagus with olive oil, salt, and pepper brings out its natural sweetness and creates a slightly caramelized exterior – ideal as a simple side dish.
• Grilling asparagus over medium heat imparts a smoky flavor, making it a delicious accompaniment to grilled meats or seafood.
• Steaming asparagus allows it to retain its vibrant color and tender-crisp texture, perfect for adding to salads or serving with a light vinaigrette.
• Blending cooked asparagus into creamy soups adds a subtle vegetal sweetness and vibrant green color – ideal as a healthy and flavorful starter.
• Using asparagus in frittatas and omelets provides a delicate flavor and textural contrast, pairing well with eggs and cheese.
• Adding asparagus to pasta dishes such as carbonara or primavera adds a touch of freshness and a pop of green color, complementing creamy or light sauces.

• Excellent source of vitamins K and folate, supporting bone health and cell growth.
• Rich in antioxidants, such as vitamin C and vitamin E, which help protect against cell damage.
• May help improve digestive health due to its high fiber content, promoting regularity.
• Contains glutathione, a detoxifying compound that aids liver function.
• Low in calories and carbohydrates, making it a nutritious addition to a balanced diet.
• Source of prebiotics that feed beneficial gut bacteria, contributing to overall gut health.

To store fresh asparagus, trim about an inch from the bottom of the stalks and stand them upright in a jar with about an inch of water, like cut flowers. Cover loosely with a plastic bag and refrigerate. This helps keep them hydrated and crisp for up to a week. Alternatively, you can wrap the asparagus in a damp paper towel and store it in a plastic bag in the refrigerator. For longer storage, blanch asparagus briefly in boiling water, then freeze in airtight containers or freezer bags.