As we get closer to Thanksgiving I will start to get a little more pushy with the veggies, for now however let’s keep it simple.
This week for Veggie Thursday let’s focus on asparagus. It’s great on its own or prepared with other veggies. Green asparagus is the most commonly seen type. White asparagus, which is grown underground to prevent chlorophyll from developing and turning it green, has thicker, smoother spears. A less frequently seen variety is purple asparagus, called viola, which actually turns green during cooking. Because it’s grown in sandy soil, asparagus should be washed thoroughly to remove any dirt or grit. Asparagus is high in vitamin C and folic acid. Make it a point to pick up a bunch or two next time you are in the market.
Quick recipe: Snap any tough ends off and immerse the stalks in boiling salted water. Reduce heat, simmer, and remove after about five minutes, while still bright green. Toss with olive oil and serve hot. Asparagus is also great in stir-fry dishes.
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