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Makes 6 servings, 1/6 recipe (132 g) each.
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Cut or snap off ends of asparagus stalks; discard ends. Add spears to boiling water; simmer on medium-low heat 5 to 7 min. or until crisp-tender. Drain.
Choose asparagus spears with closed compact tips, round stalks and a rich green colour.
The best asparagus comes to market from early March to June.
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of each stalk with a sharp knife.
Here's a tasty way to eat your vegetables. As a bonus, the tomatoes provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.