STORY AND PHOTO BY MEGAN MCCARTHY
Asparagus has officially come to be recognized as one of the signs of spring. We now anticipate this glorious spring crop the way we do summer heirloom tomatoes or autumn apples. Even though asparagus has been cultivated around the world for thousands of years, it just recently seems to have made enough of an impact on nutrition gurus and foodies alike as an easy way to make an elegant and delicious side dish that is actually good for you. This perennial vegetable is the gift that keeps on giving.
Asparagus has many nutritional benefits such as vitamins A, C and E as well as calcium, magnesium and zinc. As we get older, we start looking at the nutrition of food that includes good amounts of B vitamins, potassium, folic acid and dietary fiber as well. Add to that the fact that it is low in calories and low in sodium, asparagus has it all.
Designer vitamins cannot match the simple elegance and flavor of a spear or two of raw, steamed, sautéed or roasted asparagus. And yes, bigger is better and we are talking diameter; it is a sign of good quality.
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