One of the first vegetables to pop out of the ground during the spring is asparagus. This vegetable can be eaten with a fork or fingers. It is yummy.

Asparagus is the second best whole food source of folic acid, a B vitamin that lowers risk of heart and liver disease. It also contains large amounts of Glutathione, riboflavin, vitamin B6, copper, vitamin A, iron, phosphorus and zinc.

This vegetable comes in three different colors: green, white and purple. The color that is seen the most is green. White is more tender, but less favorable and purple has a fruity taste. When shopping, select brightly colored asparagus with closed, compact, firm tips. Make sure that the stalks are not yellowing or limp. Remember to refrigerate asparagus in a covered container or plastic storage bag for up to three days.

Before cooking asparagus, snap off the bottom part of the stalk and wash well in cold water to remove any dirt or sand. Asparagus can be cooked in several different ways:

• Steamed and served hot with butter and seasoning or a sauce
• Blanched and served cold with a vinaigrette or mustard sauce
• Pureed as a soup
• Grilled for a smoky flavor
• Chopped in pieces for stir fries, pasta dishes, omelets/quiches and salads

Recipe: Creamy Asparagus Soup

Ingredients:

• 1 pound of asparagus, cleaned and chopped
• 2 Tbsp. olive oil
• ½ cup chopped celery
• ½ cup chopped onion
• 1 medium potato, peeled and cubed
• ½ tsp. Herbs de Provence
• 1 cup milk or Half-n-Half
• 3 cups of chicken or vegetable stock
• Salt and pepper to taste

Directions:

Over medium heat, add oil, celery and onions to a large soup pot. Sauté until soft. Add asparagus, potato, Herbs de Provence and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a stick blender, food processor or blender. Stir in milk. Add salt and pepper to taste. Serve warm.