April 8, 2025 It’s Spring and the season for fresh asparagus. It’s not everyone’s favorite vegetable, but one can acquire a taste for it and eventually learn to love it, or at least like it. I’ll never forget my official introduction to asparagus. I was attending a luncheon in the lovely home of the late Joanne Hartley. Who was I to question the menu choices of one of the area’s leading ladies? Of course, I thought it was better covered in the creamy sauce she had prepared for it, but I did get braver with time and learn that asparagus is pretty good prepared in the oven with olive oil and seasonings. (I thank my daughter-in-law for that.) It’s still not something I’ll usually eat if there’s a green bean or broccoli floret in sight, but it is a seasonal favorite of many. And it’s healthy. Perfect for those counting calories and fat grams, asparagus is one of the best choices, with absolutely no fat or cholesterol and only about 50 calories in a six-stalk serving. Asparagus is recommended for many special diets, including renal, low-sodium, diabetic and low cholesterol. It is rich in Riboflavin (Vitamin B2), an important vitamin for smooth skin. Fresh or canned, asparagus may be boiled in a small amount of water in a saucepan or steamer until tender, for approximately 10 minutes for fresh or 7 minutes for frozen. It can also be stir-fried in small pieces in a little hot oil, stirred constantly until tender-crisp, about 3-5- minutes. If microwaving, place in a baking dish with tips toward the center. Add ¼ cup of water and cover. Microwave at full-power: 6-9 minutes for spears, 5-7 minutes for pieces. Here are a few simple recipes to try with asparagus as we transition our meals into Spring-mode. By Sherrie Norris
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