Asparagus is a green spring vegetable that contains many healthy vitamins and minerals. Asparagus contains calcium, iodine, magnesium and is a wonderful source of folic acid. Also containing vitamins A, C and E, one half cup of asparagus contains 25 percent of the United States recommended daily allowance of folic acid. While asparagus is very healthy for you, not all will enjoy the crunchy nature of the stalks. There are several ways to tenderize asparagus without losing any of the healthy benefits of this green vegetable.
Things You'll Need
Peel the asparagus stalks. Using a potato peeler, peel the stalks from the bottom up. Stop just before the flowery tips of the asparagus. For best results, do not peel more than one or two layers of the asparagus stalk.
Create a simple asparagus salad. Cut asparagus into thin slices and place in a bowl with red onion and pecorino. Toss lightly, adding vinegar, olive oil and salt. Continue tossing until the salad is well dressed. Allow the salad to sit for at least an hour before serving. The vinegar will act as a tenderizing agent for the asparagus, softening it.
Cook with only fresh asparagus. Asparagus that is not used within two to three days of being brought home from the store will begin to toughen and turn white. Also, do not buy asparagus that has been sitting in water. This will cause your asparagus to get soggy and spoil sooner. Cook asparagus in boiling water until it is tender crunchy, about five to ten minutes, and always trim the tough ends of the vegetable.
References and ResourcesBelly Bytes: Asparagus Food Facts
FoodNetwork.com: Asparagus, Pecorino and Red Onion Salad