Asparagus Tips
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Asparagus Tips
When you work with asparagus, it is not necessary to snap the asparagus to determine the fresh part of the spear. Simply trim off just about 1” of the bottom of the spear, and then use a vegetable peeler to peel the lower half of the spear. This way, the asparagus is tender all the way down the spear and you end up wasting much less of the asparagus than if you snap it.

Asparagus can be blanched, roasted, grilled and eaten raw. Thicker spears are older, but not necessarily less desirable than the super thin stalks. Adjust cooking times based on the thickness of the stalks.

Asparagus is low in calories and sodium. It is a good source of Vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, 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 cells.

Have you ever seen white asparagus? White asparagus develops because dirt is mounded up around the stalks as they grow, therefore preventing photosynthesis from occurring. When photosynthesis is allowed to occur, the plants turn green. Some believe the white asparagus is less bitter and tenderer than green asparagus. Purple asparagus is also becoming increasing popular. Purple asparagus has slightly higher sugar content and less fiber than the green variety.

Do you have asparagus pee? While everyone who eats asparagus produces the distinct asparagus odor in their urine, it is estimated that only 22% of the population has a gene that allows them to detect the odor. The odor occurs almost immediately after eating asparagus. Volatile organic compounds in the asparagus are responsible for the odor. It is reported that the young, thin spears contain more of the VOC’s and therefore produce stronger smelling urine.

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