Asparagus is a scrumptious vegetable, but in addition to being good tasting, asparagus is complete of nutritional advantages that are great for you. Wealthy in folic acid, potassium, fiber and other vitamins, asparagus is a reduced calorie, fat-free of charge food that is also low sodium and cholesterol no cost. With all of the bonuses that come with adding the vegetable to your recipes, there’s no cause not to give asparagus a try.
When and how really should you select and prepare fresh asparagus? Asparagus has a rather short developing season that goes from April to May possibly. Although you can discover asparagus year round, May is the month exactly where you can discover the finest selection in produce markets. Make positive to appear for stalks with closed, tight ideas and bright green color from top rated to bottom of the stem. Right after bringing it property, store fresh asparagus in the refrigerator and use within two days.
Preparation is straightforward. Holding the base of the stalk firmly, bend it and the finish will break off at the hard portion that isn’t good consuming. You can then either leave the asparagus stalks complete or cut into pieces or diagonally. To cook, heat to boiling in about half an inch of water in a huge skillet. Decrease to medium and cook for about 5 minutes or till the vegetable is tender crisp. This is just the basic technique of cooking asparagus. Canned asparagus is also simply prepared in a assortment of casseroles and other household recipes. There are a lot of really fantastic recipes to try utilizing asparagus here are a handful of. Enjoy!
Cheesy Asparagus Casserole
two tbsp butter
1 tbsp flour
1 can cream of mushroom soup, undiluted
2 cups shredded Cheddar cheese
2 difficult boiled eggs, sliced
two – 15 oz cans asparagus spears, drained
½ cup soft breadcrumbs
Melt butter in a heavy saucepan over low heat add flour, stirring till smooth. Add soup and cheese cook till cheese melts and mixture is smooth, stirring consistently. Layer half every egg slices, asparagus spears, and cheese sauce in a lightly greased 10x6x2 inch baking dish repeat layers. Sprinkle with breadcrumbs. Bake at 325 F for 30 minutes. Serves eight.
Asparagus with Lemon Sauce
1 ½ lbs fresh asparagus spears
1 egg, beaten
1/3 cup butter
2 tsp sugar
½ tsp cornstarch
¼ cup fresh lemon juice
two tsp grated lemon rind
Snap off hard ends of asparagus. Cook, covered, in a tiny amount of boiling water until eventually crisp but tender. Arrange in a serving dish. Combine egg, butter, sugar, and cornstarch in best of double boiler bring water to a boil. Cook for 3 minutes or until finally thickened. Add lemon juice cook, stirring continually for 2 minutes or until slightly thickened. Pour over asparagus and sprinkle with lemon rind. Serves 4.