Spring’s green goodness – I love asparagus. Each March I look forward to seeing it fresh in the store, or even better, fresh from the farmer’s market. Buying fresh the color should be very green and the ends should not be (too) dry. Store the bundle bagged and loose, and, eat as soon as possible.
The fresher the you buy asparagus the better chance you wont have to do much prep. Still, snapping off the end where ever it decides to break will help make sure you get the tough part off.
One of the oldest known vegetables it is much more than tasty. High fiber, anti-oxidants, vitamin C, vitamin A, and B vitamins are just another reason to add it to every recipe this spring.
Want an idea that everyone will love – even kids? Chop into 1 1/2″ pieces and with a small slice of your favorite cheese, roll into prepared croissant or biscuit dough. Cut each pre-sliced piece of dough in have before rolling. Even your non-veggie lovers will eat this up.