Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Choose firm, closed stalks with green to purplish tips.
- Stems should be smooth and even in color. Avoid dry stem ends and wilted spears.
- Thick or thin stems are both acceptable, similar sizes cook more evenly.
- Trim stems and stand stalks in a glass of 1-2 inches of water.
- Cover with a plastic bag and use within 2-3 days.
- Add to salads, pasta dishes, stir-fry or eat cold with dip .
- Key to perfect asparagus is cook briefly.
- Can steam, boil, grill, roast or add to casseroles and salads.
- Cook as soon as possible to avoid flavor and moisture loss.
- To remove ends hold each end and bend until spear breaks in two.
- Tougher bottoms can be saved for soup or stock.
Like it! Sautéed Asparagus with Mushrooms
- 1 lb asparagus, trimmed
- 1 t salt
- 1 ½ T extra virgin olive oil
- ½ c fresh mushrooms sliced
- 1 t fresh thyme chopped or ½ t dried
- Freshly ground black pepper to taste
- In large skillet bring 2 inches water to boil with salt. Prepare ice water, set aside.
- Add asparagus to boiling water, cook, 4-5 minutes, until barely tender. Remove spears, place in ice water. Let cool, drain, set aside.
- In same skillet, heat oil over medium-high heat. Add mushrooms, asparagus, thyme, salt and pepper to taste.
- Cook until mushrooms are wilted, asparagus is heated through, 3-4 minutes. Serve warm or chilled.
Yield: 4 servings
Nutrition Facts per Serving: Calories 70, Fat 5g, Cholesterol 0mg, Sodium 0mg, Carbohydrates 5g, Fiber 2g, Sugar 2g, Protein 3 g
Source: University of Illinois Extension
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