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Asparagus (Asparago)

Asparagus is actually a member of the lily family, though you would think it is part of the broccoli species.  They can grow up to almost a foot long.  It is very nutritious (not to mention expensive at $4 per pound) and is high in folic acid; potassium, fiber, vitamins A, B6 and C as well as thiamin.  It is even said to be an aphrodisiac.  It should last up to 3 days in a refrigerator.

There are many ways to cook asparagus, but the most important thing to remember is, the simpler, the better, as it is the natural taste and crispness which is important and to be savored.  The easiest way is to simply cook it in a shallow bit of water for 10 minutes or less.

The best asparagus appetizer I once had in a Sicilian restaurant was as follows: Blanched asparagus, cooked but still very crisp and bright green in color; served with jumbo lump crab meat (boiled) and drizzled with extra virgin olive oil and real baslamic vinegar and served with lemon wedges.  I don't know about you, but now I know why they call it an aphrodisiac, I am excited just thinking about this mouth watering appetizer!


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