Asparagus

 

 

 

 

 

 

Asparagus is in season. I personally love asparagus. It can be eaten raw, grilled, boiled, steamed or fried. You can serve it plain or with Hollandaise sauce. It can be served for brunch with eggs Benedict, in a salad for lunch and as a side for dinner.

Nutritionally, it it low in cholesterol and sodium. A good source of iron, magnesium, and zinc and a very good source of dietary fiber, protein, vitamins A, C, E, K and thiamine, riboflavin, niacin, folate, phosphorus, potassium, copper, manganese and selenium.

Six spears of asparagus contains 135 micrograms of folate, almost 1/2 of the adult RDI and 20 milligrams of potassium. Research has suggested folate is critical for pregnant women, since it protects against neural tube defects in babies. Potassium, according to some research, may reduce the loss of calcium from the body.

Asparagus wrapped with Prosciutto (easy and delicious)

1 lb. asparagus
1 Tbsp. olive oil
salt
pepper
6 to 8 paper-thin slices of prosciutto, halved lengthwise
Wash and snap the tough ends of the asparagus and lay on a baking sheet. Drizzle with oil, sprinkle with salt and pepper and roast at 325 F for about 15 min. until tender. Cool. Wrap each stalk with a lengthwise piece of prosciutto. 
Great for an appetizer, salad or side! 
 

Asparagus with Parmesan cheese

1 lb asparagus
1 Tbsp olive oil
salt
1/4 Parmesan cheese, grated
Wash and take a potato peeler and peel the ends of the asparagus, about 1- 1 1/2 in. up tyhe stalk. Place in a large frying pan in a layer with enough water in the bottom of the pan but not enough to cover the asparagus. Bring to a boil. Cover and lower the heat to simmer. Cook for about 5 min or until the asparagus is tender but not overcooked. Drain and toss with olive oil and Parmesan cheese.
Serve as a side.
Judy

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