I just found out May is National Asparagus Month, so before the month is over I just had to make a post about one of my favorite veggies that is currently in season. Asparagus is a great, nutrient-packed vegetable that is also very easy to prepare. I like to steam or roast it in the oven and serve as a side-dish or serve cold and chopped up in salads. To serve cold, I blanch them quickly by placing them in boiling water for 2-5 minutes until they turn bright green then immediately put them in ice water to stop the cooking process. When purchasing asparagus, it will come in a bundle so look for spears that are firm and green, without any dull, dry, brown-look to them and tips should be closed. Asparagus is high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C, while being low in calories. It is also part of the “clean 15” produce so contains lower amounts of pesticides. However, I still like to buy it from the farmers market so that I know it is fresh, local, and typically organic.
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