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Asparagus recipes | How to cook asparagus
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Asparagus facts: advice for cooking with asparagus


Green asparagus is packed with nutritional benefits: it has diuretic properties, it's a source of fibre (which assists bowel movements and digestion), it's rich in vitamins and minerals and it only contains 25 kcal/100g.

Just be sure not to drown it in a litre of hollandaise sauce or mayonnaise which will prevent its true flavour coming through, not to mention multiply the calories!

Preparation tips
- Asparagus should be straight spears with crisp, tight tips and can come in green and white varieties.

- Young asparagus can be eaten raw or cooked in boiling water for around 10 minutes, with the tips pointing upwards so as not to damage them.

- Alternatively, roast in the oven with a dash of oil and lemon zest (or freshly chopped rosemary), or griddle them with a drizzle of olive oil.

- Cook the asparagus in water with a little bicarbonate of soda added, then place in iced water straight after cooking. These two steps lock in the chlorophyll and allow the asparagus to keep its beautiful green colour.

What goes with asparagus?
Asparagus goes really well with eggs, salmon, fresh tuna, scallops and poultry. In terms of dairy products, yogourts, cream cheese and parmesan go well with it too. And why not try it with walnut oil, citrus fruits, sherry vinegar and soy sauce.


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