Asparagus

I have posted a very easy and delicious pasta recipe - Fettuccini with Asparagus & Lemon. Because this meat-free recipe uses only one large pot, it is perfect for the RV and a great work-night dinner. This delicious vegetable has been popular with Roman Emperors, Egyptian Pharaohs and French Kings. European and American cities hold festivals celebrating the spring vegetable and there are numerous states with Asparagus Advisory Boards. A member of the lily family, asparagus is packed with folic acid, potassium, fiber, thiamin and vitamins B6, A and C. Six medium stalks provide only 20 fat-free calories! (Of course, that is before you drizzle the spears with butter or olive oil.)

One of my favorite ways to prepare asparagus is to trim the fibrous ends (just bend the spears and they will snap off at the point that is too tough to chew) and lay them on a baking sheet lined with a sheet of parchment paper (for easy clean-up). Drizzle a little olive oil over the spears, toss to coat, and sprinkle with a little kosher salt. Roast the asparagus in a 425° for about 5 minutes. Perfect!

Look for firm spears with closed heads in the market - don't buy limp asparagus. If the tips are mushy, pass on by. When you get the vegetable home, keep the rubber band around the asparagus and trim about 1/2-inch off the bottom. Just like a bouquet of flowers, stand the stems in one inch of water and keep them standing upright in your refrigerator (or cool garage). Asparagus will keep for a few days this way, but why wait.