Friday, May 13, 2011


"Here's a case where size doesn't matter! Thick and thin
asparagus are equally delicious- provided you enjoy them soon
after picking. Buy bright green spears that have tightly closed
tips and are uniformly thick (to ensure even cooking). Refrigerate
them upright in shallow water up to 3 days. Before cooking, snap
or slice off the woody ends and peel thick stalks, if necessary,
to strip away any tough skin. Asparagus supplies inulin, a special
fiber that helps the "good" bacteria in your digestive tract."

-Prevention Magazine June 2011