How to Bake Asparagus
September 2nd, 2010 by
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Asparagus is high in vitamins B6 and C, and also contains fiber, folate and glutathione, an anti-carcinogen and antioxidant, making the vegetable an outstanding nutritional choice. Fresh asparagus is almost certainly the best choice for cooking. Baking is one of the best-liked ways of cooking asparagus as it helps the vegetable establish its natural flavor.
Asparagus is sold by the bundle. There are approximately 14-18 spears of asparagus every bunch. Buy asparagus that has good bright green stalks and doesn’t look dry or shriveled. Depending on the season, asparagus may be acquirable with thin or thick stalks. Always choose straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates quickly, it’s vital to select bundles that are refrigerated or on ice and they need to be used in two or three days of purchase. Bandage the ends of the spears in a damp paper towel and chill them until they are set to be cooked.
When cooking asparagus rinse the spears of the asparagus and separate the tough ends at the vegetable’s natural breaking point. Wash beneath cool flowing water; the asparagus can just be covered and cooked with olive oil, as well as used in a lot of atypical dishes which includes soups, salads, stir-fries, risottos, scrambled eggs, and pasta. Put asparagus in a large plastic bag. Drip olive oil over the asparagus and toss with salt and pepper if required Close the bag and shake until asparagus is coated fairly with the olive oil. Lemon juice can also be included if needed.
Preheat oven to 400 degrees. Lay the asparagus in a single layer on a cookie sheet. Place in the oven and bake for 15 to 20 minutes. Baking time may be fairly longer for larger asparagus stalks. Bake until tender or crunchy based upon your desire.
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