Cooking Healthy with Asparagus

It is always such a good reminder for me of the changing season when I walk through the produce markets and see all the new, thin asparagus that fills the shelves so abundantly. Sometimes I think they are the catalyst for my spring fever each year. I get inspired to cook in a lighter way, thinking of all the dishes Id like to prepare that gives me the opportunity to enjoy one of my favorite vegetables and the many nutritional benefits that asparagus has to offer.

How To Steam

One of my favorite ways of cooking asparagus is to simply steam them very briefly, so they are still el dente in the center. This method is done by first bringing lightly salted water to a boil in a steamer with a tight fitting lid. Cut the bottom fourth of the asparagus off and discard it, as it is usually tough. I then cut the asparagus to the length I want it. I place the asparagus in the steamer basket and cover for just a couple minutes if they are thin. You can remove one from the steamer and snap it in half. If it is flexible, but still has a little snap to it, it is el dente. I then remove them from the steamer and drain, or pat dry with a paper towel so as not to dilute the flavor of my dish. I have a variety of ways that I can prepare the steamed asparagus.

You can't go wrong with them simply dressed with light vinaigrette. However, for some more ideas, try checking out our recipes that feature asparagus. They are a great start on the season of enjoying this delectable vegetable. Who knows, these recipes may even inspire you to create other ways of preparation. Also, for in depth information on all the terrific benefits of asparagus, read about it in our food and spices. It will share with you all the information you need to receive all the nutritional and culinary benefits of this delightful spring vegetable, asparagus.

Following are some of our easy to prepare recipes with asparagus.

Stir-Fried Seafood with Asparagus
Garlic Shrimp Salad
Steamed Salmon with Asparagus

This page was updated on: 2002-11-21 00:00:00
© 2002 The George Mateljan Foundation