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Dietitian’s Corner – Spring means Asparagus!

 Spring means Asparagus!

For centuries, asparagus was considered a luxury and praised for its distinctive flavor by such famous figures as Julius Caesar, Louis XIV, and Thomas Jefferson.

 When shopping for asparagus, look for straight, crisp spears with green or purple tips and tight heads. It’s freshness, not size, that’s important. One pound (500 g) makes from two to four servings, depending on use.

Asparagus image

 Although best eaten fresh, asparagus can be refrigerated for two or three days. Wrap stem ends in damp paper towels, then cover entire bunch with plastic wrap. Or stand straight up in a jug of water.

 Asparagus is a source of Vitamin C and Vitamin A, and an excellent source of folacin (folic acid). And one-half cup of cooked asparagus contains just 24 calories!

 Try this simple and delicious recipe for Asparagus with Lemon and Pecorino.

 Yield: Serves 4

Total time: 14 Minutes

 

1 pound trimmed asparagus

2 teaspoons extra-virgin olive oil

2 teaspoons grated lemon rind

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 ounce shaved pecorino Romano cheese

 

Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.

For more delicious asparagus recipes, visit http://www.cookinglight.com/food/in-season/cooking-with-asparagus

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