In celebration of National Asparagus Month, this week’s Food Feature is a spotlight on Asparagus. Spring vegetables like snap peas, radishes, and asparagus are the ultimate indicators of spring as they are among the first available during the growing season. Asparagus can be broiled, steamed, grilled, roasted or sautéed. Making it so versatile you’ll want to eat it with every meal during the growing season from April to late June.
Here are six great asparagus tips that you may not have known from Farmflavor.com:
- Asparagus can be green, white or purple.
- Choose bright green asparagus stalks with purple-tinged tips.
- Look for stalks that have a smooth skin, uniform in color and have a dry, compact tip.
- To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up in a cup of shallow water.
- To prepare, trim woody ends from asparagus spears.
- Asparagus is high in fiber, potassium, vitamins and antioxidants. Each spear of asparagus has just 4 calories and contains no fat or cholesterol.
Enjoy National Asparagus Month by making our Asparagus Puffs. They make a great appetizer, side dish, or light lunch.
1 Puff pastry sheet
Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
2 oz. Prosciutto, thinly sliced
12 Asparagus spears
Salt and pepper to taste
Thaw puff pastry and roll out sheet onto cutting board. Brush Raspberry Honey Mustard Pretzel Dip onto puff pastry sheet.
Cover with one layer of the thinly sliced prosciutto. Using a very sharp knife, slice into thin strips about 1/2 inch wide. Wrap each strip in a spiral around each asparagus spear. (Make sure very end of asparagus is cut off to remove hard stalk).
Place onto parchment lined baking sheet and season with salt and pepper. Bake in 400 degrees F oven for 12-15 minutes. Yields 12 asparagus puffs.
What exciting recipes do you like to make with asparagus?
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