Who loved asparagus as a kid? Not me! I remember someone cooking it as a side dish and it was stringy and chewy…I hated it. BUT there are so many good reasons to eat the almighty asparagus! Asparagus is a very good source of fiber, folate, vitamins A, C, E and K. It is a rich source of glutathione (sometimes referred to as the “mother of all antioxidants”) which helps break down carcinogens and other harmful compounds like free radicals.
Did you know that asparagus comes in other colors besides green?
Purple asparagus
The purple variety has a lower fiber content than white or green asparagus, making it more tender. Purple asparagus is sweeter and thicker spears than green asparagus. It is actually a different variety of asparagus than its green and white counterparts.
White asparagus
White asparagus gets its color (or lack thereof) from being grown in the dark. No, not in a dark closet, but rather covered in soil or black plastic to prevent sunlight from turning it green through photosynthesis. Because of the extra care it takes to grow white asparagus, it’s usually more expensive. White asparagus is similar in taste and texture to purple asparagus.
Green asparagus
The most common of the three and the most affordable. Some people have compared the taste to peas or artichokes. I cannot describe the taste myself so feel free to give it a shot in the comments!
How to cook
Asparagus can be braised, roasted, grilled, boiled or even microwaved. Want to try something besides asparagus as a side? Check out these tasty recipes below sent to me from Sam’s Club’s Healthy Living magazine!
Let me know if you try any of these recipes and what you think! If you are feeling really motivated and tech savvy, take a photo of your dish and send it in!
Related links:
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