The early Greeks' claims of health benefits 2500 years ago from asparagus continue today. As one of the best vegetable sources of folate, 1/2 cup of asparagus contains about 1/3 the daily recommendation to help form red blood cells and prevent birth defects. Asparagus is high in antioxidant glutathione (GSH), thought to fight cancer, and rutin, which may strengthen blood vessels and reduce inflammation. Along with vitamins A, C and K, asparagus is low in calories and is fat-, saturated fat-, sodium- and cholesterol-free.
February — June
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Sauteed Asparagus & Snap Peas||15 min prep|
|Asparagus Italian Salad||15 min prep|
|Asparagus Soup||55 min prep|
|Roasted Asparagus & Wild Rice||30 min prep|
Why does asparagus often stand in moisture at grocery stores? The vegetable continues to “grow” after harvest by using water stored in the stalk. Moisture at the base keeps the stalk as tender as the tips, so even thick stalks remain tender. Choose firm, straight spears with tightly closed tips, dark green/purple color and uniform diameter for even cooking. Trim stem ends about one-quarter inch, wash in cool water and pat dry. Wrap a moist paper towel around the stem ends, place in plastic bag, refrigerate and use within 3 days.