FEATURED VEGGIE - ASPARAGUS
Asparagus is delicious, beautiful, packed with nutrients and easy to do ahead for a crowd. One serving of Asparagus is low in calories and very low in sodium. Asparagus is an excellent source of folic acid and is a fairly significant source of Vitamin C, Thiamin, and Vitamin B6. Asparagus contains no fat or cholesterol of dietary significance. It is an important source of potassium and many micronutrients. According to the National Cancer Institute, Asparagus is the highest tested food containing Glutathione, one of the body's most potent cancer fighters. Additionally, Asparagus is high in Rutin, which is valuable in strengthening the blood vessels.

SELECTING & STORING
If the tips are slightly wilted, freshen them up by soaking
them in cold water.

Keep fresh asparagus moist until you intend to use it.

Do no defrost before cooking.
If the asparagus defrosts,
cook it immediately.
Do not refreeze.

SERVING SUGGESTIONS
Try fresh Asparagus
with lemon juice.

Chives, parsley, chervil, savory, tarragon or other spices melted into butter are delicious when poured over Asparagus.

Sour cream, yogurt, and
Parmesan cheese are easy toppings. Medium dry white wines are best with Asparagus - look for
Chenin Blanc, Fumé Blanc or
French Colombard.

For easy, fun grilling, skewer several spears with bamboo skewers to make a unique "raft".

Information courtesy of the California Asparagus Commission.

GINGER-GARLIC ASPARAGUS
1 pound fresh asparagus
2 Tablespoons olive oil
1 large clove garlic,
minced or pressed
1/2 - 1 teaspoon grated fresh ginger
2 Tablespoons water

Snap off tough asparagus ends;
cut spears into 1/4" slanting slices.

Place skillet over high heat and when hot add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry 1 minute

Add water; cover and cook until asparagus is tender-crisp to bite
(2-3 minutes).

Makes 4 to 6 servings.

SESAME-ASPARAGUS SALAD
2 pounds asparagus cut into
1 1/2” pieces
4 teaspoons soy sauce
1 teaspoon honey
2 teaspoons sesame seed oil
2 tablespoons toasted sesame seeds

Cover cut up asparagus with boiling, salted water and cook until tender.

Rinse immediately in cold water to stop cooking process, then pat dry.

Mix the soy sauce, honey, sesame oil, and sesame seeds.

Pour over asparagus.
Chill 30 minutes and serve.

Makes 8 to 10 servings.

You can find asparagus this Saturday at the following market vendors: