With spring here I have been drooling over all the fresh fruits and veggies at the grocery store. And asparagus is one of those vegetables that I can’t get enough of right now! Here is an article I wrote for meal planning/recipe site Food on the Table, all about this fabulous green and a fast and fresh asparagus side dish. (I’m thinking a perfect side for Easter!!!)
Ahh, with warmer days fast approaching the grocery store produce department will start filling up again with fresh, seasonal, spring time vegetables. One of these glorious spring favorites is asparagus!
The name, asparagus means “sprout” or “shoot,” because it literally grows from the shoot of the perennial plant, which is planted in deep sandy soils. Asparagus is grown and harvested in the United States from January to May. During these months you can expect to find asparagus at its freshest and at reasonable prices at grocery stores and farmer’s markets.
This green vegetable provides an enormous amount of nutritional value. It is high in Folic Acid and is a good source of potassium, fiber, ruitin, thiamin, and Vitamins A, B6 and C. Asparagus is also very low in calories, with only about 30 calories per 8 stalks.
To keep asparagus fresh, it should be stored in the refrigerator. Asparagus should be wrapped in a moist paper towel or placed upright in a tall cup with approximately two inches of cold water. Asparagus is best if used within 2 or 3 days of purchase. If unable to use asparagus within this time frame, it may be frozen. To freeze asparagus, thoroughly wash spears and blanch in boiling water for 2 to 3 minutes. Immediately cool the blanched asparagus in ice cold water; drain well, place in freezer safe packaging, and freeze for up to eight months.
Asparagus can be grilled, steamed, boiled, or sautéed. It is a very tasty vegetable eaten on its own or it can be added to stir-fry, pasta dishes, and even pureed for soup.
Are you ready to eat this healthy, seasonal green veggie? Well, try this recipe for steamed asparagus with tangy garlic vinaigrette!
Asparagus with Garlic Vinaigrette
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4
2 garlic cloves, minced
1 tablespoon stone ground mustard
1 tablespoon olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 pound asparagus, tough ends trimmed off
In a large bowl, whisk together garlic, mustard, olive oil, vinegar, salt and pepper.
Steam asparagus for 3 – 5 minutes until cooked and tender. Remove asparagus from heat and run under cold water to stop the cooking.
Place cooked asparagus in the bowl with the prepared vinaigrette. Toss asparagus with vinaigrette to evenly coat. Transfer asparagus to a serving dish and serve. Can be served warm or chilled.
Asparagus is definitely one of my favorites, and this recipe sounds amazing!
YUM! I love mine with evoo, balsamic and a lil salt and pepper!
Thanks for all the education and tips on asparagus! Your take on it looks absolutely delicious. Thanks for sharing! I'm so happy to have found your blog and am looking forward to exploring your recipes. 🙂 – Georgia
awesome!
i freakin love asparagus…. i'm obsessed right now
I absolutely love asparagus! This looks great.
I am on ANOTHER new healthy kick. I am def. going to try this one.