Springtime is asparagus time. One cooked half-cup of the beautiful green spears provides more than a third of your daily folate needs, about 7% of your daily fiber, 6% of your daily potassium and 5% of your daily iron, as well as significant amounts of vitamins A, C and K. Asparagus is great at any meal: in eggs at breakfast; in a salad; as a side dish at dinnertime. When buying asparagus, look for vibrant green, firm stalks, of uniform size and with closed & compact tips. If you aren't used to preparing asparagus, click here for a number of great recipes from MarthaStewart.com.
If you still aren't convinced you should be adding asparagus to your springtime arsenal of nutritious foods, check out this recipe for Wheat Berries and Roasted Asparagus With Tomato-Coriander Sauce and Peanuts, from the "Recipes for Health" section at NYTimes.com. Martha Rose Shulman suggests a delicious tomato-based sauce to serve over your asparagus. (Tip: you can choose to omit the wheat berries from the recipe and prepare just the sauce and asparagus.)
Image: Andrew Scrivani for The New York Times
No comments:
Post a Comment