Asparagus

Fresh asparagus is a true prince of vegetables - canned, on the other hand, is quite awful.
Green or white with straight stalks approx 20cm long tipped with a spearheaded point of tiny folded-in leaves.

Note: Tinned asparagus has a salicylate content higher than fresh, classified as moderate.

To Buy:

Fresh only, and in season - check the cut end and avoid any that look dried out and woody. Try to buy on the day, or the day before, you plan to eat it.

To Store:

In the crisper in a plastic storage bag for 2 days. Remove any ties around the bunch before storing.

Tips & Tricks:

Snap the bottom end off the asparagus with your hands -holding the middle of the stalk in one hand and the bottom with the other. The stalk will break at the top of the tough woody part. 1 serve is approximately 4-6 spears of asparagus. Asparagine is an active ingredient in asparagus that has an irritant effect, so should be avoided by those with inflammatory conditions, such as gout, rheumatism and cystitis.

Cooking Tips:

Wash thoroughly. Peel white asparagus - green does not require peeling. Boil in slightly salted water in large pan for 4 minutes or steam in a large bamboo steamer for the same length of time. Serve as it with a sprinkle of olive oil. Lemon served on cooked asparagus will cause discolouration.

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Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

1.0

Fat (g):

0.2

Vitamin B1:

Folic Acid:

Amines:

Negligible

Glutamates:

n/a

Energy (kJ):

58.9

Protein (g):

1.8

Saturated Fat, g :

0.0

Vitamin C:

Potassium:

Salicylates:

Moderate

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.