Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Friday, April 15, 2016

Creative Ways to Use Asparagus

Creative Ways to Use Asparagus 

It’s beginning to feel a little like spring in Northeast Wisconsin. With snow last week and temperatures still below freezing every night, spring has been slow to arrive.  With spring comes asparagus.  Asparagus is a good source of Vitamin B6, Calcium, Magnesium and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper, Manganese and Selenium.
In addition to being a nutritional powerhouse it tastes great. Here are some ways to use asparagus.
Soup.  Cut a bunch of asparagus into ½ inch pieces and steam.  Drain and blend with 1 cup warmed half-and-half and 1 cup of warmed low-sodium chicken stock. Season and enjoy.
Pizza. Arrange thin asparagus over a prepared pizza crust.  Top with ham and cheese. Bake at 400 degrees until crust is golden and cheese is melted.
1 bunch asparagus spears, washed and trimmed
3 tablespoons olive oil
1 ½ teaspoons grated Parmesan cheese, optional
1 teaspoon sea salt
½ teaspoon pepper
  1. Preheat oven to 425 degrees.
  2. Place asparagus in mixing bowl and drizzle with olive oil.  Toss to coat spears then sprinkle with Parmesan cheese, salt and pepper.  Arrange on baking sheet in single layer.
  3. Bake until tender 12-15 minutes depending on thickness of stalks.
Topping for Baked Potatoes.  Microwave a baking potato. Cut in half and scoop out center leaving some flesh so the potato does not fall apart.  Mash the scooped out portion and stir in ½ cup cheese and 1 cup steamed asparagus cut into ½ inch pieces.  Place mixture in scooped out potatoes.  Bake at 400 degrees for 15 minutes or until cheese is melted.
Bruschetta.  Combine roasted red peppers, 1 cup mozzarella cheese, 1 minced clove of garlic and 1 ½ teaspoons mustard. Spread on slices of rustic bread. Top with thinly sliced asparagus.      


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