���� BRIGHT GREEN BUNDLES OF FRESH ASPARAGUS SIGNAL THE ARRIVAL OF SPRINGTIME. Asparagus is a snap to prepare, and its tender green stalks are packed with nutritional benefits. Like many green vegetables, asparagus contributes vitamin K (an aid in blood clotting), vitamin C (for immune health), and folate (to maintain healthy red blood cells, skin, and nervous system). It also provides more of the powerful antioxidant glutathione than any other vegetable. To prepare asparagus, start by trimming the tough ends from the stalks. Bend stalks near the cut ends until they snap off the approximately 2-inch tough, woody portion. Try these quick cooking methods: Blanch: Place asparagus in boiling water for 2 to 3 minutes. Plunge the asparagus in ice-cold water to halt the cooking process. Drain. Roast: Place asparagus on a large rimmed baking pan. Drizzle with olive oil; season with salt and pepper. Bake at 425˚F for 10 minutes or until tender. LET'S ABOUT IT! SELECTING ASPARAGUS Look for asparagus bundles with stalks of similar thickness (for even cooking) and tightly closed, compact tips. STORING ASPARAGUS Wait to clean asparagus until you are ready to use it. Refrigerate the stems upright in a container of shallow water, covered with a plastic bag, for up to four days. Stalk TRIM IT: Use a vegetable peeler to lightly trim the stalks on thicker spears. DOWN TO SIZE: Choose thin, tender young stalks or thicker, more mature stalks. It's personal preference. 004-005 Asparagus_KC.indd 4 2/12/18 12:11 PM