Seasonal Produce: Asparagus

Purchasing

• Select firm, bright green spears with tight, dry tips. The cut ends should look freshly cut, not dried out.
• Avoid bunches with wilted spears, open tips and a strong odor.
• In the supermarket produce department, asparagus bunches should be displayed upright with their bases in water to maintain freshness.
• Although best when used the day of purchase, asparagus can be refrigerated upright in a container of shallow water covered with a plastic bag for up to 4 days.

Preparing

• Rinse asparagus spears well under cold running water just before using.
• Bend the cut end of each spear until it snaps off naturally; discard the tough end. If the spears are still tough or fibrous, remove the outer layer with a vegetable peeler.
• Cook spears whole or cut diagonally into 1-inch pieces.
• Asparagus can be steamed, boiled, roasted, microwaved, stir-fried, grilled and sautéed. Avoid overcooking to prevent loss of flavor and color.
• If serving the asparagus cold, plunge it immediately into cold water to halt the cooking process after steaming, boiling or microwaving. Drain and pat dry when cool; do not soak in the water.

Nutrition

Serving

• Serve cold asparagus spears topped with your favorite KRAFT Dressing or a simple sauce made with KRAFT Mayo, MIRACLE WHIP Salad Dressing or GREY POUPON Dijon Mustard
• Toss diagonally sliced asparagus pieces into your favorite stir-fry.
• Top a pizza with tender asparagus tips before baking.
• Add cooked asparagus pieces to omelets, quiches and casseroles.
• Brush asparagus spears lightly with olive oil and grill or roast for great smoky flavor.
• Tuck cooked, chilled asparagus spears into a crudités platter and serve with a creamy dip.
• Sprinkle cooked spears with KRAFT 100% Grated Parmesan Cheese or toasted PLANTERS Walnuts or Almonds before serving.