Asparagus sprouts begin to pop in April or as soil temperatures’ reach 50 degrees and lasts until the stems become large and woody
. During harvest time the spears are picked every 2 to 4 days.
I enjoy it fresh and really don’t care for the canned version. It’s over cooked and I like it still a little crispy.
Asparagus is loaded with fiber, minerals and vitamins. It’s low in calories and fat and high in antioxidants.
This vegetable is highly recommended to pregnant women.
Feeling a little tired, enjoy some Asparagus. Containing substances that reduce ammonia levels in the body, it’s a natural pick-me-up.
Diabetics can benefit because it has Chromium. Chromium assists the body in metabolizing insulin.
Asparagus has been found to lower uric acid levels which are helpful for those experiencing gout.
Wash your face with the water from steaming, microwaving or boiling. It can improve your completion.
> Check out these Recipes from the Food Network
> Healthy Asparagus Recipes from The Mayo Clinic
My favorite, Asparagus on Toast
Original Article Source: www.forgetthepain.com/asparagus