Asparagus is tender with a mild, grassy flavor and may have some earthy and nutty undertones.
Asparagus is an excellent source of vitamin C, vitamin K, calcium, fiber, and iron. Asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
Standard asparagus may be used in all recipes calling for any size asparagus. All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are too fibrous and woody to eat. Standard asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses are most suitable pairings. Other complimentary ingredients include olive oil, aged cheese, bacon, sausage, lamb, prosciutto, cream, eggs, butter, shallots, and fresh herbs. Asparagus works well with yeasty breads, like sourdough and wheat, and grains such as aborio rice, quinoa and farro.