Asparagus: Difference between revisions

[[Image:Asparagus.jpg|300px|thumb|right|Asparagus varieties]]

Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or [[cholesterol]], and is very low in sodium. It is a good source of [[folic acid]], potassium, dietary [[Dietary fibre|fibre]], and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The shoots are prepared and served in a number of ways around the world. In [[:Category:Chinese recipes|Asian-style cooking]], asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with [[:Category:Poultry recipes|chicken]], [[:Category:Fish recipes|shrimp]], or [[beef]], also wrapped in [[Home cured bacon|bacon]]. Asparagus may also be quickly [[grilled]] over charcoal or hardwood embers. It is also used as an ingredient in some [[:Category:Soup and stock recipes|stews and soups]]. In the French style, it is often [[boiled ]]or [[steamed]] and served with [[hollandaise sauce]], melted [[butter]] or [[olive oil]], [[Parmesan cheese]] or [[mayonnaise]]. The best asparagus tends to be early growth (meaning first of the season) and is often simply [[steamed]] and served along with melted [[butter]]. Tall asparagus cooking pots allow the shoots to be steamed gently.

     <td>6 ounces</td>

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[[Category:Ingredients]]

[[Category:Vegetables]]