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Try fresh Asparagus with lemon juice,lemon curd,chives, parsley, chervil, savory, tarragon or other spices melted into butter are delicious when poured over Asparagus.Sour cream, yogurt, and mayonnaise are easy and quick toppings.
Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.
Cook in a Double Boiler:
To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes.
Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.
Microwave fresh asparagus- by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time
Asparagus is the leading supplier among vegetables of folic acid.
A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.
Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally great choice for the health-conscious.