Todays's Pick - ASPARAGUS

Asparagus is one of the most nutritionally well-balanced vegetables in existence. Among all vegetables, it is the leading supplier of folic acid. Folic acid / folacin is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.

Asparagus is:

• Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
• Contains no fat or cholesterol.
• Very low in sodium.
• A good source of potassium.
• A source of fiber (3 grams per 5.3 oz. serving). ⁽
• An excellent source of folacin.
• A significant source of thiamin.
• A significant source of vitamin B6.
• One of the richest sources of rutin, a compound which strengthens capillary walls.
• Contains glutathione (GSH).

In cooking asparagus, the shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. It may even be used in a dessert. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.

Asparagus can also be pickled and stored for several years. Some brands may label them as "marinated" which means the same thing.

The bottom portion of asparagus often contains sand, and as such thorough cleaning is generally advised in cooking asparagus.