Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber. It is high in protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, Rutin, niacin, Folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cell.
Being an anti-carcinogen and antioxidant, asparagus is an excellent nutritional choice for a side dish. It comes in three colors: white, green or purple, although the green variety is the most common. Fresh American-grown asparagus appears in stores in late February but it is at its best—and is usually cheapest—in April and May. While there’s frozen and canned asparagus, which can be enjoyed year round, nothing beats the delicate flavor of fresh asparagus.
Earlier I had posted recipe for Asparagus soup. Following is most easiest, quickest and popular way of serving Asparagus as a side dish in western culture. Once lightly sauteed, to preserve all the nutrients I cook it to desired tenderness in microwave.
This recipe yields about 6 servings.
Ingredients:
2.5 lbs Asparagus
1/3 cup garlic cloves
1/4 cup olive oil
2 tables spoon butter
1 teaspoon salt (or to taste)
1/4 cup water
Method:
* Mince garlic.
* Wash/rinse asparagus spears, break off and discard the distal tough ends.
* Heat olive oil in a pan.
* Add butter.
* When butter in melted in oil, add finely minced garlic and saute until light brown.
* Add asparagus spears and salt.
* Saute for 1 min.
* Transfer in microwavable pan.
* Rinse the pan that you sauteed the asparagus in with 1/4 cup of water and add this water to asparagus.
* Microwave asparagus uncovered for 5 min or to desired tenderness.
* Serve as a side dish with your favorite meal.
Asparagus Description Source: http://en.wikipedia.org/wiki/Asparagus
http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License
Recipe and Photographs by Surekha.
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