How to Prepare Asparagus for Healthy Cooking Recipes
Asparagus is one nature's most applauded vegetables. They are rich in vitamins B, C and E, also high in vitamin K and beta-carotene. Indian culture considers it be an aphrodisiac and an aid in reducing menstrual cramps. A study in the U.S. found evidence that asparagus hinders the development of leukemia cells. With all this going for it, asparagus also happens to be a flavorful addition to the table.
Things you'll need:
- 1 bunch of asparagus
- Sea salt
- Black pepper
- 1 lemon
- Coconut oil
- Sharp knife
- Cutting board
- Baking dish
- Make sure to purchase the bunch that has the brightest green stalks when shopping for fresh asparagus. Do not buy the asparagus if it is shriveled or the bottoms of the stalks are all dried out. Make sure the tips of each asparagus stalk are tightly closed. There are two main varieties of asparagus. One is thin like a pencil and the other is two to three times larger. It depends what time of the year you make your purchase, as to what type you will receive. Asparagus is sold in bunches of 15 to 20. Count on each person eating two to three pieces. Cook only what you will eat for one meal because the vegetable does not reheat well.
- Asparagus is one of the cleanest vegetables you can get but still needs to be washed thoroughly. Clean each spear then set aside to dry.
- Cut off the bottom 1/3 of each stalk because this portion is very tough and unsuitable for eating.
- Peel each stalk at the bottom until it is the same size as the top. This will make it more tender and will help it to cook evenly. Do not peel the pencil thin variety.
- Preheat the oven to 400 degrees Fahrenheit.
- Spread the asparagus on a baking sheet and cover with coconut oil. Sprinkle sea salt and black pepper on the stalks. Bake for five minutes and remove. Turn the stalks over, making sure that each one is covered with plenty of oil. Place them back in the oven for another five minutes. Do not over bake or they will turn mushy. For best results, the stalks should be slightly crisp when done.
- Remove from the oven and squeeze the juice from one lemon among all the spears.