- Asparagus can be green, white or purple.
- Peak season is April through late June.
- Choose bright green asparagus stalks with purple-tinged tips.
- Look for stalks that have a smooth skin, uniform in color and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age.
- To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up in a cup of shallow water.
- To prepare, trim woody ends from asparagus spears. You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender.
- Asparagus can be broiled, steamed, grilled, roasted or sautéed.
- Asparagus is high in fiber, folate and potassium.
- Asparagus contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.
- Each spear of asparagus has just 4 calories and contains no fat or cholesterol
- Watermelon contains higher levels of Lycopene a powerful antioxidant, than any other fruit or vegetable.
- Good source of Vitamin A- is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes.
- Good source of Vitamin C- can help to bolster the immune system’s defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts.
- Good source of potassium- Watermelon is rich in potassium which normalizes the heartbeat and promotes the supply of oxygen to the brain. As a result, you feel more relaxed and focused.