Asparagus is the ideal garnish for any main course. It can be steamed, baked, or grilled, does not require much preparation, and the taste is delicious. Asparagus is a leafless vegetable, which is available in three colors: white, purple and green.
It is an excellent source of vitamins K, C, A, folate, and protein, but also contains a good amount of dietary fiber, iron, zinc, calcium.
Asparagus, known with the scientific name of “Asparagus officinalis”, was once considered a delicacy by the Greeks and Romans and was often used for medicinal purposes.
How to choose the best asparagus
Choose asparagus that looks fresh, bright green, and compact. Do not buy or eat asparagus that has dry stems and damaged tips.
To keep the asparagus fresh, store it in a sealed plastic bag in the vegetable compartment of the refrigerator.
If you love to eat asparagus, you may also want to try these recipes:
How to roast asparagus
- 1 pound of asparagus
- 2 tablespoons olive oil
- Black pepper
- Optional: fresh lemon juice
- Wash the asparagus under cold water and drain it in a strainer, then wipe it with a paper towel.
- Cut or break the hard, woody ends of the asparagus. They usually break right where they start to be woody.
- Peel the asparagus stalks. Leave the pieces whole or cut them into smaller pieces.
- In a pan, put the olive oil and let it heat up. Add the asparagus pieces, sprinkle salt on top and let it fry for 8-10 minutes. Stir constantly in the pan.
- The tips of the asparagus should be lightly browned when the vegetable is well cooked.
- When the fried asparagus is ready, sprinkle a little freshly ground black pepper and lemon juice.
- The asparagus recipe is very easy to try at home and can be eaten as a garnish for the main course.