Asparagus- The Dettwiler Method

 

 

Asparagus contains a unique variety of nutrients.  It is an important source of the digestive support nutrient, inulin. It contains anti-inflammatory saponins include asparanin A, sarsasapogenin, protodioscin, and diosgenin.  Asparagus has flavanoids such as quercetin, rutin, kaempferol and isorhamnetin.  Asparagus is an excellent source of vitamin K, folate, vitamins B1, C, and A and copper. Asparagus is a very good source of vitamin B2, and B3 as well as phosphorus; potassium, vitamin B6 and dietary fiber; vitamin E and manganese; and protein.

My friend, Chef Glenn, taught how to cook perfect asparagus every time.  It is easy, quick and foolproof.

Wash the asparagus and break off the cut ends.  To remove the ends, it is better to break than cut.  When you cut, you are likely to leave some fibrous material that is difficult to chew.  To break the ends of the asparagus, hold the cut end in one hand, grasp the middle of the stalk and bend until it breaks.  Toss the cut end (or use in a vegetable stock)

• Fill a 5-6 quart pot with water and about a teaspoon of salt
• Bring to a boil
• Place about one pound of cleaned asparagus into the boiling water
• Place a tight fitting lid on the pot
• Turn off the heat
• Set a timer for 5 minutes (6 if you have a more than a pound)
• Pour off the the water
• Fill the pot with cold water to stop the cooking
• Remove immediately from the cold water and serve (it will still be warm but the cooking will have stopped.)

Perfect every time!  Asparagus has just 40 calories per cup.
Leftover asparagus is great on a salad.