Asparagus is by far the favorite vegetable of my family. I can serve nearly 3 pounds of asparagus a couple of times a week to my family of six, and my girls will still argue over who gets the last stalk.
I say this not to impress you with the adventurous palates of my kids. I say this to encourage you to try different ways of serving asparagus.
Asparagus is packed with vitamins and minerals, with a cup providing more than 10 percent of your daily requirement of at least 10 vitamins and minerals. The same cup has 3 grams each of protein and fiber, so it’s filling, and it’s under 30 calories.
You can serve asparagus in hundreds of ways, cooked or raw, or even in between. Chop raw asparagus and serve it as a salad, dressed simply in lemon juice, olive oil, maybe a little garlic, black pepper and a sprinkle of Parmesan cheese. Or steam it quickly and then toss in a little olive oil and nutritional yeast, or the smallest pat of butter. Cut the stalks into bite-sized pieces to bulk up a stir-fry. Or our Tuesday night go-to: Toss in a little olive oil and salt and roast at 400 degrees for 7 to 8 minutes.
Today’s recipe is a simple but flavorful saute. I use soy sauce instead of salt, which adds umami. Dijon mustard and honey create a luscious glaze that makes the asparagus sing.
You can turn leftover asparagus into a soup simply by whirring it up with a little broth and lemon juice in a blender until smooth.