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Grandpa Pencil
discovers the joy of cooking
Asparagus


 


Cooking Asparagus

Wash and scrape each stick, taking care not to break the tops

Tie into bundles with the tops all together

Place upright into a saucepan

Add 1 teaspoon of sugar, 1/2 teaspoon of vinegar and some salt

Add enough boiling water to reach the base of the green tips

Boil until tender (20 to 30 minutes)

Drain and remove string

Pour melted butter over

Some Tasty Alternatives

When cooking any of my pea or pea and chicken soups I will often, when the price is right, chop asparagus into pieces (around 2cm) and add them to the cooking process as it adds an extremely yummy flavour

Asparagus is prepared and served in a number of ways around the world, typically as an appetizer] or vegetable side dish.

In Asian-style cooking, asparagus is often stir-fried.

Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef.

It may also be quickly grilled over charcoal or hardwood embers, or used in some stews and soups.

In recent years, asparagus eaten raw, as a component of a salad, has regained popularity.

About

Asparagus is low in calories and is very low in sodium.

It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, 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.

The amino acid asparagine gets its name from asparagus, as the asparagus plant is relatively rich in this compound.

 

 


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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment