UPDATE: It is with great sadness that I can no longer endorse the company producing and marketing the NuWave PIC. I LOVE, seriously LOVE the product, but the manner in which they charge for shipping are, in my opinion, not ethical. The product is worth far more than the $99 being charged for it; and it would seem more honest to me to simply charge what the product is actually worth, rather than saying it is only $99 and then charging inflated prices for the shipping and handling. Should those practices ever change, Busy-at-Home would be glad, once again, to endorse not only a great product, but the company who produces it. Thank you for understanding.
It doesn’t get easier than this simple, delicious sidedish! I love spring and summer for all the fresh, whole food options we have at affordable prices. If you have a garden — even better. It will take two to three years for my asparagus bed to be fully established, so in the meantime, I’m enjoying being able to pick asparagus up at the store for it’s “in-season” price.
Believe it or not, as a kid I HATED asparagus. I have only gotten brave enough to try it, again, in the last year or so and have completely fallen in love. As it turns out, my girls aren’t big asparagus eaters, but my son and husband would each polish off an entire plateful on their own. Asparagus is a good source of Vitamin A, Vitamin C, Calcium and Iron. It’s a phenomenal source of folic acid, glutathione, B-complex Vitamins and so many more minerals and anti-oxidants. It’s a nutrition powerhouse, raw or cooked and a super-food that would be good to incorporate into your diet. It’s usually in season in early spring, so April and May will typically be the times you will find the best prices on asparagus.
You can use asparagus in salads, casseroles, frittatas and many other dishes. We like it raw, too, but typically I will give it a light drizzle of olive oil, a little salt and fresh, ground black pepper and stick it under the broiler until it is bright green and heated through. That usually takes less than 5 minutes, so just keep an eye on it. There’s nothing worse than mushy vegetables. You want it hot, but to still have some *snap* to it, when you take a bite. Yum!
To mix things up, over the weekend, I stuck a grill pan on my beautiful, extra “big-burner”, my Portable Induction Cooktop, and melted about a Tablespoon of butter across the surface. I had the heat turned up to the highest setting, which is SEAR on my burner. The second that the butter was melted and sizzling hot, I tossed on my fresh asparagus and let it cook about 60 seconds. Then I used tongs to begin turning the spears and in about three minutes, the asparagus was completely done. (I haven’t tried it, yet, but I’m guessing asparagus would be amazing cooked on your outdoor grill, too.) A sprinkle of fresh pepper and a little salt and it was spring veggie heaven at our house!
If you’ve never tried asparagus, I hope you’ll test it out and if you love it as much as I do, I’d love to hear your favorite way to eat it or have you share a recipe that makes your asparagus taste buds sing!
Nutrition Fact Sources: