Amazing Asparagus

Amazing Asparagus Nutrition, Recipies, and Links

 

"TIPS" ABOUT ASPARAGUS
Aspraragus is a major agricultural industry in Oceana County, the area averages over 10,000 acres harvested each year.  The average yield per acre is 1800 lbs.  Oceana County is ranked first in the State of Michigan for asparagus production, with Michigan ranking third in the nation.

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It is a good source of vitamins A and C, as well as folic acid (folacin) and minerals potassium and phosphorus.  It is also an ideal vegetable for us in low-sodium diets.  The delicate, delicious flavor of this wonderful vegetable has only 20 calories per ser

KEEPING ASPARAGUS FRESH

Wrap a double thickness of aluminum foil around the bottom of the bunch, pressing it tightly to make it leak-proof. Pour in approximately 1/2" of water and store in refrigerator.

SIMPLE WAYS TO PREPARE ASPARAGUS  --  (DO NOT OVER COOK!)

BOILED: Cook fresh or frozen asparagus quickly in a small amount of water in a saucepan or steamer until tender-crisp. Approximately 10 minutes for fresh, 7 minutes for frozen.

STIR-FRY: Stir-fry asparagus pieces in a small amount of hot oil, stirring constantly until tender crisp (about 3 to 5 minutes)

MICROWAVE: Place fresh asparagus in a baking dish with tips to center. Add about 1/4 cup of water and cover. Microwave at 100% power: 6-9 minutes for spears, 5-7 minutes for pieces. Stir or rearrange halfway through cooking.
 

NUTRITIONAL FACTS:

WINNING RECIPES:


Serving Size: 5 spears (93g)   Amount per serving:

Calories: 20

Total Fat 0g                     %Daily Value
Saturated Fat 0g                0%
Cholesterol 0mg                 0%
Sodium 0mg                        0%
Total Carbohydrates 5g      2%
Dietary Fiber 3g                  7%
Sugar 2g 
Protein 3g                           6%
Vitamin A                           10%
Vitamin C                           10%
Calcium                               2%
Iron                                     2%
Folacin                               60%
 Overall Non-Commercial Winner 2009

Kathy Carter, New Era

LAYERED ASPARAGUS RHUBARB DESSERT

4 cups asparagus finely chopped
4 cups rhubarb finely chopped
3/4 cup sugar
1, 6-ounce or 2, 3-ounce packages wild strawberry Jello
1 box yellow cake mix 
1/2 cup melted butter
1 cup chopped nuts
1 cup coconut (optional)

Preheat oven to 350F. Grease a 9x13 inch pan. Alternately place asparagus and rhubarb on bottom of prepared pan using two cups of each at a time. Sprinkle with the sugar. Sprinkle the jello over the top. Sprinkle the cake mix evenly; then drizzle butter over the top. Sprinkle with nuts, then coconut if choose. Bake for 45 to 50 minutes.

Junior Division Winner 2009

Callie Carr, Mears

CREAMY ASPARAGUS CRACKER SPREAD

 

1 cup (8 oz.) cream cheese
1/2 cup Sour cream
1/2 cup crumbled cooked bacon
1/2 cup Cheddar cheese
1/2 cup sunflower seeds
1 cup fresh asparagus, sliced and diced in Food processor

Place cream cheese and sour cream in mixing bowl.  Mix on medium speed until well blended.  Add remaining ingredients one at a time and mix well. Serve with favorite crackers

  Cheesy Asparagus Soup

PAst Non-Commercial Overall, Created by Steve Yoder, N Muskegon MI

1 tbsp butter or vegetable oil
1 1/2 lbs diced asparagus
1/2 cup chopped Vidalia onion
1/2 cup chopped sweet red pepper
2 tsp Garlic Powder
1 tsp Lemon Pepper
1 tsp Black Pepper
1/2 tsp Cilantro
2 lbs Lean Ground Beef
2 tsp Liquid Smoke or 2 tbsp Bacon Bits
2 tsp Soy Sauce
2 tsp Hot Sauce (Tabasco or Habenero or Louisiana Red Hot)
1 1/2 cups Milk
6 cups Cheddar Cheese Sauce
1/2 cup French Onion Dip

Step 1: Place Milk, Cheese and Onion Dip in large pot over medium heat and stir until well blended.  Bring to a boil, stirring often.  Once mixture has reached boiling point, turn down to low heat and set aside.

Step 2: In a large frying pan, saute butter, asparagus, onion, red pepper, garlic powder, lemon pepper, black pepper, and cilantro for 7 to 10 minutes.  Add to cheese mixture.

Step 3: Place ground beef, liquid smoke, soy sauce and hot sauce into the frying pan and cook until ground beef is browned.  Add to cheese mixture.

Step 4: Warm soup up and serve.