Asparagus is delicious, packed with nutrients, and so easy to prepare. Not only is it a gourmet's delight, but also one of our most healthful foods in a beautiful, low-calorie, low sodium, fiber-rich package. Asparagus is an excellent source of folic acid, plus significant amounts of thiamine, potassium, vitamin B6, and many other micro-nutrients. Perhaps one of its most interesting traits is its high level of glutathione, the most in any food, which has been shown to have very strong cancer-fighting properties.

But most people don't choose to eat asparagus for its medicinal properties. If you love asparagus, you don't need an excuse to indulge your taste buds. Nothing beats the flavor of delicately prepared, fresh asparagus. Purists enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but you can enjoy asparagus in many different dishes: soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more.

Selection

Asparagus comes in three colors: white, green or purple, although the green variety is the most common. White asparagus has been buried under soil to block chlorophyll production, resulting in a white plant with a somewhat milder flavor. Considered a delicacy, it will come with a price tag to match. You can sometimes find purple varieties at the market, which has a slightly fruitier flavor. Asparagus is in season - and usually cheapest - in April and May.

Look for smooth, round, firm green spears with closed tips. Avoid any that appear stringy or shriveled. Don't buy any stalks with slimy or wet tips. Whether you prefer the thick or thin stalks, look for uniformly green ones as the lower down the green extends, the more tender the asparagus will be. I prefer the slender stalks, but that's a matter of opinion.

Since asparagus deteriorates rapidly, it's important to select bundles that have been kept refrigerated or on ice. Plan to use them within two or three days of purchase for best flavor. The sooner the better. They can be kept for a day or two by placing them upright in a glass of cold water or wrapping the ends in a damp paper towel and refrigerating them. Discard any that become limp in the refrigerator.

Prep

While it is not necessary to peel asparagus, you should cut off the fibrous base and discard it before cooking. Wash it under cold water to remove any sand or soil residues. Asparagus are best tied together in bundles with the bottoms level for ease of cooking and extraction if choosing to steam them which retains their flavor and nutrients better than boiling.

Cooking

While asparagus can be eaten raw, most people prefer it lightly cooked - usually steamed. Place the bundle, stem side down, in a tall pot of 2 inches of boiling water. Alternatively, there are tall, narrow steamers made specifically for this purpose if you plan to fix asparagus frequently. Cover and steam the asparagus for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are being steamed to perfection. The end result should be bright green, crisp yet tender spears. Other potential cooking variations include roasting, grilling, microwaving, and stir frying.

Use

Asparagus can be served hot or cold. However you serve it, do not let your asparagus sit in water as this damages its flavor and texture. If your recipe calls for cold asparagus, simply plunge the stalks into icy cold water immediately after cooking, then remove them quickly. This stops the cooking process and helps preserve the color and crispness of the asparagus. Your asparagus is now ready to add to your favorite recipe.