Monday, May 30, 2011

Seared Asparagus

   A member of the lily family, asparagus promotes a healthy cardiovascular system and gastrointestinal health, is a natural diuretic and actually helps fight birth defects in pregnant women. It is an excellent source of vitamin K, the B vitamin foliate, vitamin C and vitamin A.
   The season for asparagus is relatively short, lasing from April through July in the Midwest. When selecting, look for firm, rounded, thin stems with deep green or purplish tips. Asparagus is grown in 100 varieties worldwide. White and purple asparagus are two common varieties. White asparagus has a milder flavor, while purple asparagus is fruitier.

   ¼ bunch Asparagus, trimmed
   1 clove Garlic, cut in half
   Olive Oil
   Salt & Pepper

  1. Put a large pot of water on high heat, bring to a boil.
  2. Trim the ends of the asparagus. If asparagus is woody, you can peel the ends.
  3. Once water is boiling, submerge the asparagus into the boiling water for 30-60 seconds or until they are bright green. Immediately remove them from the boiling water and plunge into an ice bath until cool. Once cool, remove and dry on paper towels. Make sure they are dry before moving onto the next step.
  4. Heat a large skillet/ griddle/ grill on medium/high heat. Once hot, rub with garlic & add olive oil, then asparagus. Sprinkle with salt and pepper. Roll asparagus to cook evenly. Cook until tender.

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