As the first day of spring approaches, many farmer’s market regulars anticipate the arrival of asparagus season. Well aware of the nutritional benefits this vegetable delivers, foodies embrace asparagus for the ease of preparing this figure-friendly dish. For those who don’t understand this excitement over asparagus, let me explain my love affair with this versatile green.  

Nutritionally, asparagus is high in vitamins A and C for good vision and radiant skin. It also contains vitamin B6, which many nutritionists boast as the heart saving vitamin. Outwardly, its stick-like shape is telling of its effect on your body. Because this vegetable is low in fat and calories, you can fill up on the stalks without gaining anything around the mid-section. The plant is also high in fiber, which contributes to weight loss because it keeps you fuller longer so you don’t need to snack as much.
 
If these facts haven’t enticed you, maybe when you learn that Michigan is one of the top producers of asparagus may. Not only does this mean easy accessibility at super markets, but it also makes for fresh stalks and less strain on college students’ budgets. 

Any college student can tell you that finding time and money to devote to cooking a gourmet meal is really just impossible. But that’s why asparagus can make the perfect time-friendly side dish. Its versatility alone makes a bland night much more exciting. Asparagus can be boiled, steamed, stir-fried, or micro-waved. My favorite ways to prepare it are to bake it or boil it. 

If you want to bake it, set your oven to 400 degrees. First chop the flat ends of the stalks and then place them on a baking sheet and drizzle with bold tasting olive oil. Next, sprinkle with salt and pepper and slide the baking sheet into the oven for 12-15 minutes. The asparagus should come out dark but not burnt or soggy. Make sure the stalks retain some of their snap. You can serve them alone or chopped in a spinach salad with diced chicken breast. Delicious right? 

Another favorite asparagus dish of mine requires the stove. First chop the asparagus into your desired length and then toss them into boiling salted water. They should cook for about four to six minutes depending on the length of the stalks. When you’ve inserted a fork into them to check for tenderness, fish them out of the pot and spread them on a platter. They taste excellent with some olive oil, salt, and pepper, but are that much better with some chunks of goat cheese, toasted pine nuts, and lemon juice squeezed on top. You will have your vegetable, dairy, and fats food groups all covered.