Asparagus is one of my favorite vegetables. I love that its arrival marks the beginning of spring produce!
This veggie is packed with antioxidants, fiber and nutrients, including vitamins A and K, B vitamins and folate. The bonus is that it’s easy to prepare. You can roast, grill or boil it in mere minutes.
When asparagus arrives home from the grocery, I like to give the ends a quick trim and place the cut ends in a shallow bowl of water, then put it in the refrigerator. When it’s time to cook the asparagus, rinse the stalks then snap off the hard ends. As demonstrated by my trusty kitchen assistant, the thick, hard ends will snap off in the right location automatically.
My quick, go-to preparation method is to bring a couple inches of salted water to boil in a skillet, then add the asparagus and simmer until al dente (cooked, but still firm to the bite), about 4-5 minutes. Drain and transfer to a plate. Salt and pepper to taste.
Asparagus turns bright green as it cooks. It’s as delicious as it is vibrant.
When I made this asparagus, I laid it out for the photograph and went about making dinner. Before I knew it, each and every stalk was gone. The kids and their friends grabbed them as if they were Twizzlers on the counter. Our preschooler even said, “I like asparagus. I want my body to grown big and strong.” Sweet girl.