Asparagus is rich with folic acid, more than any other vegetable. Folic acid is important in heart health. It helps keep your blood healthy and plays a role in preventing cell changes that may lead to cancer.
Steaming: Steam asparagus upright in an asparagus steamer for 2 to 6 minutes, or cut into 3 inch pieces and place in a steaming basket for 2 to 8 minutes.
Sautéing: Cut into pieces of desired length, place in a skillet with olive oil over medium heat and stir constantly for 3 to 5 minutes.
Roasting: Place asparagus on a foil lined baking sheet. Spray stalks with cooking spray. Roll stalks to slightly distribute some of the spray on all sides. Sprinkle with sea salt and place in an oven at 400 degrees for 5 to 8 minutes.
Grilling: Prepare stalks in the same manner as roasting (see above), transfer from baking sheet to grill. Position stalks perpendicular to grill grates, and turn every few minutes. Asparagus is done when browned.
Microwaving: Place asparagus in a microwave-safe dish with 1/4 cup water. Cover and cook on high for 5-7 minutes, stirring every 2 -3 minutes.
Do not wash asparagus when storing, just wash before using.
For freshness, cut about ½ to 1 inch off bottom of stalks, position upright and refrigerate in 2 to 3 inches of water, covered in a loose plastic bag.
Fresh asparagus will keep 3 to 4 days.
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