What you need to know:
Asparagus is just 20 calories per eight medium spears and is fat and cholesterol free. It is an excellent source of folacin, glutathione and protein as well as thiamin and Vitamin B6. It also packed with rutin which is excellent to strengthen capillary walls. Asparagus actually trims itself in that when you snap it, it will break exactly where it should be trimmed - A little trick of nature.
Asparagus is at its best in April but is harvested from as early as March with the season ending in June.
What to look for:
Asparagus should be stored standing up in water to maintain its freshness so avoid buying it if it is just in bunches or the tray is dry. Look for stalks about six to ten inches in length that are a nice crisp, green. Stalks should be firm and the tips should be closed tightly. Avoid really thick stalks or stalks that are white at the ends as these tend to be very woody and much of the stems will go to waste.
How to store it:
Wrap stems in a damp cloth or paper towel and store them in the fridge in a plastic bag no longer than two days.
Why you should try it:
Asparagus can be served in many ways from soups to salads and as the perfect accompaniment for fish, poultry and meats. It can also be prepared quickly and easily from a quick zap in the microwave to grilling. It also has a bright, distinct flavour with slightly bitter, yet pleasing undertones.