There are stands in every super market flooding with green spring vegetable – Asparagus. Earlier, I was always doubtful in picking it up. Whether we (family members) will like the taste and how to pair it up with other dish, were few questions that bothered me. As by now you all must have figured out that we are from India and there are few vegetables that are new to us. Last year I bought a bundle of asparagus and hope to give it a try. Searched internet and read most of things about it. We really liked it, Believe me it is worth! Sharing with you all easy pan roast recipe of cooking this beautiful greens.
- Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K.
- Asparagus is a good source of antioxidants, including vitamins C and E, flavonoids and polyphenols. Antioxidants prevent the accumulation of harmful free radicals and may reduce your risk of chronic disease.
- Asparagus promotes regularity and digestive health. It is a good source of fiber, so help reduce your risk of heart disease, high blood pressure and diabetes.
- Asparagus is a weight-loss friendly food. It’s low in calories, high in water and rich in fiber.
- It is also used to treat urinary tract infections and other conditions of the urinary tract that cause pain and swelling.
Video of How to cook Asparagus/ How to store Asparagus/ Benefits of Asparagus in link below:
How to Choose right Asparagus?
- First choose asparagus with bright green stalks and compact pale green tips.
- Size isn’t an indicator of quality or flavor; thick asparagus is just more mature than the thin variety. Instead, look for bright green or violet-tinged spears with firm (not limp) stems. Make sure the tips are closed, compact and dry.
- Fresh asparagus has dark green tips and firm stalks. If the asparagus has turned abnormally soft or mushy, or black spots start developing all over the stalks, discard it right away. Discolored stems are also a sign that the asparagus is no longer safe to eat.
- Discard any that has started to open up, or are light in color, beginning to turn yellow or have begun to turn to seed. Look for wetness and slime, which is a sign the asparagus is past its prime. Fresh asparagus tips are firm and dry. Smell the asparagus to see if it has a bad odor.
How to store Asparagus?
The self life of asparagus is very less, Properly stored, raw asparagus will usually keep well for about 3 to 4 days in the refrigerator. For starters, raw asparagus is sold with a rubber band around the bunch. Do not remove the band when you get home. It will help secure the spears during storage. The simple solution here is to wrap the bottom of the stalks in a damp paper towel and put them back into the bag, leaving it unsealed.
Asparagus thrives in a damp environment. If you need the stalks to stay fresh for about a week or more than 10 days, you can try a more sophisticated method of storing the spears in a jar with some water.
- Stand the asparagus up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water.
- Loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week.
- Just drape plastic over the bunch. The vegetable still needs some air circulation to keep fresh. Change the water if it gets cloudy.
Method : How to cook Asparagus/ Roast Asparagus in a pan/ Sauteed Asparagus:
- few stalks of asparagus ( only for 1-2 people)
- 1 tsp olive oil/ sunflower oil
- Sea Salt/ table salt
- 1/4 tsp of garlic powder
- pinch of black pepper
- 1 tsp lime juice
Steps to Cook Asparagus in Pan
- Wash nicely under tap water to get rid of any debris or soil. Open up the bundle and wash thoroughly.
- After cleaning with fresh water get rid of woody stem.
- If you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place. The tough end should break right off, leaving you with nothing but the tender tip.
- The reason asparagus ends are thought to be inedible, is that they are extremely tough and fibrous, like a freshly broken tree branch. They are tough to eat and digest. Discard 1 -2 inch approximately.
- Use the tender green part of stalk.
- I have used non stick pan to reduce usage of oil. Cook on medium to low flame on pan. I have used Add 1 tsp of oil. Drizzle on top of all stalks.
- Stirring, until the asparagus is bright green and crisp-tender for 5 to 7 minutes. Turning asparagus to ensure even cooking on all sides.
- Add dash of sea salt or table salt over it.
- Followed with garlic powder. If you don’t have powder then use 2 cloves of garlic chopped or minced. Cook garlic in butter for a minute, but do not brown it.
- 1/4 tsp of black pepper. Toss everything nicely.
- Lastly add lemon juice and give a last toss.
- Close the flame.
- Your asparagus is ready when it’s tender and lightly charred. It cooks fast so keep everything ready.
- Pair it as a side dish with a plain dal and rice.
- Add in salad
- Rivoli pie
- Soups and many more…