Seattle farmers markets are showcasing the newest items of the season: rhubarb, strawberries, radishes, peas, and piles upon piles of asparagus. The easiest and most-satisfying method to prepare fresh asparagus? I like to steam and blanch them. Placing their skinny stems in an ice bath halts the cooking so that their crisp, crunchy texture is retained throughout the middle and tips of their bodies.
The finishing touch? Adding a squeeze of lemon and a couple pinches of Nicoise Olive salt to accentuate their natural characteristics.
I wouldn't have my salty stems any other way.
Did you know what healthy benefits asparagus has? This spring veggie contains anti-aging property it may help our brains fight cognitive decline. I am aware of these properties since I had to write my thesis for me on Biology. I have discovered for myself that asparagus delivers folate, which works with vitamin B12—found in fish, poultry, meat and dairy—to help prevent cognitive impairment. So you can easily use this great veggie in your dish.
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