What you need to know about asparagus

  Here are some tips about asparagus and the good use you can give them: What’s in 100g of asparagus 19 calories • thiamine and other B vitamins necessary for energy metabolism • 40 percent of the daily requirement of vitamin E • the substance called glutathione, which is one of the most potent antioxidants to combat cellular destruction caused by diseases. In the market - Season Asparagus is available from April to July. Imported, it can be obtained at other times of the year. - What to look for Asparagus should have round, firm stems with dark green, purple, or white tips. Purple asparagus is larger and less fibrous than green. Cooked, they have a flavor reminiscent of nuts. White asparagus (grown without sunlight) has a delicate flavor, not as strong as that of green or purple asparagus. Try to choose them of uniform size for easier cooking. In the kitchen - Storage Asparagus should be eaten as soon as possible after purchase. Stored at room temperature, for example, they can lose half of their vitamin E in two days. If you need to keep them from one day to another, wrap the thick ends in damp paper towels, cover them with plastic wrap, and place them in the refrigerator. - Preparation Wash them carefully to remove any dirt. Snap off and discard the tough ends (right). Basic cooking Asparagus can be cooked in very different ways. Steamed or boiled. Do not overcook them, 3 to 5 minutes, so they don’t become too soft. Remove them from the pot when they are crispy but tender; remember that they will continue to cook while cooling. In the microwave, place the tips toward the center on a plate. Add 1/4 cup of water, cover tightly, and cook for 4 to 7 minutes. Roasted, preheat the oven to 190º C. Place them, without crowding, in a shallow dish, drizzle with olive oil, and season with salt and pepper. Bake for about 20 minutes, until they are crispy but tender.