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A member of the lily family, asparagus is grown from a crown planted about a foot deep in soil. Asparagus spears cannot be harvested until the plant is at least three years old. These hearty plants will produce spears for up to 15 years. A fully mature asparagus plant can grow spears up to 10 inches in length in just 24 hours.!
This green vegetable, which can be cultivated to grow purple or white stems, is perfect for any meal. We love serving it for breakfast topped with an over easy egg!
Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Gently bend the stems a few times to find a place where it breaks easily. You can also line up the stems and trim off an inch or so. If desired, scrape off the scales with a vegetable peeler. Rinse the spears under cool water to remove any grit. Pat dry and wrap the bottoms of the spears in a damp paper towel. Place is a plastic bag and store in the vegetable crisper for 2-4 days.
- Roast it with garlic or lemony breadcrumbs
- Toss with dressing, almonds and goat cheese
- Mix in risotto with spring peas, parsley and Parmesan
- Shave raw asparagus with a vegetable peeler for a light salad
- Grill spears and spritz with lemon juice
- Bake into a tomato frittata and top with feta
Asparagus Pesto Pasta
Simple Roasted Asparagus
Asparagus is low in calories and sodium and high in fiber. This nutrient dense vegetable contains vitamin C, vitamin B6 and thiamin. It is especially high in folic acid. One cup of cooked asparagus contains 264 micrograms of folate or 66% of the daily recommended intake. Folic acid is Folate is an essential nutrient, and is necessary for fetal development, blood cell formation and normal cellular function.