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Is there more to asparagus than taste alone? "Absolutely, asparagus is packed with phytochemicals, is low in calories and in fat," says Elizabeth Ward, M.S., R.D, and spokesperson for the American Dietetic Association. "Phytochemicals are part of the 'brave new world' of nutrition. Some have been shown to work as antioxidants, reducing the risk of cancer and heart disease." Asparagus is also high in folate, which is important for women attempting to conceive. "Folate deficiency has been associated with neural birth defects," reports Adams.

Here are some tips for buying, storing, cooking and preparing asparagus, plus a delicious recipe that will take you under 10 minutes to prepare from start to finish.

Buying and storing
Any color stalk is fine; in America we generally see green, but white and purple occasionally appear in markets. Choosing stalk size is a matter of preference. Big, fat spears are delicious, but super-skinny stalks don't have to be peeled. Avoid shriveled or damaged spears. To store, wrap loosely in plastic and refrigerate. Cook as soon as possible.

Best cooking methods
Asparagus can be prepared numerous ways. Boiling, microwaving, roasting, steaming, and stir-frying are the most common cooking methods. Adams recommends microwaving. "Asparagus cooks great in the microwave because it cooks so quickly, the flavor is preserved," she says.

Preparing asparagus
Wash asparagus in cool running water. Snap off the bottom of each stem. It will naturally break where the woody part ends and the tender part begins. Whatever cooking type you choose, cook asparagus quickly; overdone asparagus is limp, discolored and bitter.

Recipe
Asparagus with Vinaigrette viniagrette:

1/2 tsp. salt
1/2 cup Balsamic vinegar
1/4 tsp. freshly ground black pepper
3 T. fresh tarragon, finely chopped (or 1 tsp. dried and crushed)
1 T. sugar
2 garlic cloves, minced
2 tsp. Worcestershire sauce
1 T. Dijon mustard
1 T. fresh lemon juice
1 cup water Combine the salt and vinegar and stir until the salt is dissolved. Add all the remaining ingredients, except the water, and mix well. Add the water and mix well. One tablespoon contains approximately: Calories: 5 Fat: 0 g Cholesterol: 0 g Sodium: 93 g Carbohydrate: 2 mg Protein: negligible

Asparagus: Arrange one pound of asparagus in a microwavable dish, with the tips pointing to the center. Add 1/4 cup of water and cover with microwaveable plastic food wrap. Halfway through the cooking time, rotate the dish. Cooking time is 5 to 7 minutes. Pour the vinaigrette dressing over the top of the arranged asparagus. Cover and refrigerate for several hours before serving.

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