Nutritional Notes: One cup of raw asparagus has 27 calories, 3 mg of sodium, 5 grams of carbohydrates, 3 grams of fiber and 3 grams of protein.
Preparation: Asparagus stores for only three or four days in the refrigerator. Do not wash before storing. Wipe clean with a dry cloth if necessary. Wash just before using. Store by wrapping in a damp cloth and placing in cellophane to slow down spoiling; avoid plastic. Or, store by standing spears in a glass container of water in the refrigerator.
Recipes
Simple Sauteed Asparagus with Cashews
Wash enough asparagus for the number of people eating. Cut asparagus at an angle into 1" to 2" lengths. Heat a skillet over moderate to high heat; add 1 tablespoon olive oil. When oil is hot, 1/4 c cashews per person and the asparagus, and cook 3 to 5 minutes, stirring constantly until asparagus is crisp tender.
Asparagus and Wild Rice Casserole
2 tbl chopped onion
1 tbl butter
1 tbl flour
1/8 tsp salt
1 c milk
1/2 c sour cream
2 c cooked wild rice
2 lb asparagus, cooked and cut into 2" pieces
3/4 c shredded cheddar cheese
6 slices bacon, cooked, drained and crumbled
Preheat oven to 350°. Grease an 11x7x2" baking dish.
Fry onion in butter until tender. Stir in flour and salt until smooth; add milk and cook until thickened. Cook 1 minute more. Remove from heat; stir in sour cream.
Place wild rice in baking dish. Top with asparagus, sauce, cheese and bacon. Bake 30 minutes.
Asparagus and Tomato Salad
Salad
12 asparagus spears; cut into 1 1/2" pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced
Dressing
2 tbl lemon juice
1 tbl olive oil
1 tsp red wine vinegar
1/2 clove garlic; minced
1/2 tsp Dijon mustard
1/4 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
Combine dressing ingredients and set aside. Cook asparagus in boiling salted water until crisp tender. Drain and cool. Combine with onion and tomato; toss with dressing.