I love to serve Asparagus as dinner for 2 or dinner for a crowd because it is:
1) a simple dish to prepare
(rinse and drain; pick one stem up and snap the end off; drizzle olive oil and season with salt and pepper)
2) a dish that I can prepare a few hours before dinner
(store seasoned asparagus in a single layer on a baking pan in the refrigerator)
3) a simple dish to make
(bake at 400 degrees Fahrenheit until crunchy or tender for about 12 minutes to 20 minutes)
(the green stems of beauty stands out on a white platter)
(vitamins B6, iron, C, plus fiber)
Asparagus also has no fat and no cholesterol.
Choose asparagus with tips that are closed and dry, not soggy or slimy. The smaller stems are the most tender, the larger ones taste heartier and bolder and tend to have woodier stems.
1) One distinctive problem with asparagus is that a constituent chemical of the plant is metabolised and excreted in the urine, giving it a distinctive, mildly unpleasant odor. Apparently not everyone who eats asparagus produces the odor, but also not everyone is able to smell the odor once it is produced. Some people prefer not to eat asparagus because of this effect, as it can put a damper on an otherwise romantic evening…
2) Asparagus comes in purple, white and the most common, green. Purple asparagus is a little sweeter than the green asparagus and the white asparagus is sunlight-deprived with milder and more delicate taste.
If you have time, try wrapping each stalk of Asparagus with bacon and the result is as such.