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Pub date
2009-07-15
Asparagus
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Asparagus:
Asparagus, with pencil-thin spears and delicate flavor, is a perennial plant in the lily family. Whose spears can range from pencil-thin to thick jumbo in size. Asparagus is very famous in Chinese cuisine.
Asparagus
Other Names:
Sparrowgrass.
Season:
In American supermarkets, asparagus is provided year-round, but from November to July, you can find asparagus in high quality.
Purchasing tips:
When choosing asparagus, select firm, and straight spears with green in color, do not choose large, white, or woody stalks, nor ones with wet, or smelly tips. The cut ends should be white or light-colored, and the spears of fresh asparagus can be easily snapped when bent.
Storage:
Before you place them in plastic bag, please trim off 1 inch long from the stem of each spear, then wrap the fresh-cut area in wet paper towel, and store in the vegetable crisper for about 2 days or so.
Preparation and Usage:
Peel the bottom third of the asparagus spears. Or, just cut off each stalk at its natural breaking point, on top of the tough white part. Before cook, please blanch them in boiling water for about 3 minutes, then place in cold water to stop the cooking, drain well and cut, stir fry with other vegetables or serve as a salad.
Nutritional and Health Benefits:
Ingestion of asparagus may bring on an attack of gout in certain individuals due to the high level of purines.
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