| The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. High in fiber, folate, and vitamins B6 and C. To store, wrap ends in a damp paper towel and refrigerate, then use within a day or two. One basic way to cook asparagus is to boil covered in an inch or so of water until tender and season to taste.
Approximately 15 spears per bunch. |
