Asparagus: Cooking, cleaning and storing asparagus plus asparagus recipes

When you think of spring vegetables, asparagus (at its peak in May) may be one of the first that comes to mind. Asparagus is a perennial, leafless member of the lily family with slender green spears that have been prized since ancient times.

Asparagus is more than just a tasty treat. Six spears contain about 25 per cent of your daily requirement of folate, the B vitamin linked to lowering the risks of birth defects as well as heart disease.

Asparagus also contains vitamins B6 and C, potassium and the antioxidant glutathione - all this in only 25 calories. As well, six spears also contain a palnt-derived carbohydrate called inulin, a prebiotic that improves the health of your gut by stimulating the activity and growth of healthy, beneficial probiotic bacteria. Inulin is also a soluble fibre that helps lower cholesterol.

How to choose and cook with asparagus
• Choose firm stalks with deep green or purplish closed tips.

• Store in refrigerator with woody ends wrapped in damp paper towel to prevent drying out.

• Use within 2 days of purchase for best flavour.

• Trim off woody ends before cooking.

• Boil in large pot of boiling salted water, covered, until tender-crip, about 4 minutes. Drain and arrange on plate.

Harvest asparagus from your garden
For care and harvesting tips of fresh asparagus from your garden, or to plant some asparagus for next spring, read this article from our sister site CanadianGardening.com - Sweet Repeat: Asparagus spearheads the start of another delicious season >>

Asparagus recipes from The Canadian Living Test Kitchen
•  Asparagus with Creamy Lemon Sauce (featured image above)
•  Asparagus Cream Soup
•  3 minute VIDEO: Tofu and Asparagus Stir-Fry