@RedMountain Spa
By Dale Van Sky,
Executive Chef
Spring is in the air, and asparagus is in season and readily available.
When choosing asparagus I always pick the biggest spears as they have much better flavor than the thin ones. To clean the large spears of asparagus cut two inches from the bottom. Peel the spears from the bottom up to the start of the tip. Steam asparagus for 5 minutes or add a little olive oil and place on the grill to add a wonderful flavor. Asparagus is packed with potassium, vitamins K, C, A and B6. It also contains riboflavin, thiamine, niacin protein and iron.
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