Pan Fried Asparagus
It was what my kids made for me during the weekend!
A simple pan fried asparagus, they looked beautiful, aren’t they?
And they tasted so juicy! Thanks! 🙂
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid , iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace of mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
But did anyone know ‘asparagus’ has the other variety is called ‘white asparagus’. In continental western Europe, they called it ‘white gold’, “edible ivory”, also referred to as “the royal vegetable” is less bitter and much more tender. Freshness is highly regarded, and it must be peeled before cooking or raw consumption. To cultivate white asparagus, the shoots are covered with soil as they grow; without exposure to sunlight there is no photosynthesis, and the shoots remain white in colour.
Has anyone taste it before, are they nice? But I haven’t try it yet, so I can’t tell you all of it, Wish someone can give me the answer, thanks!
Now, Asparagus are the seasonal vegetables, no matter how you cook it, they’re tender, juicer and so fresh to have it simple.
This time, we just pan fried it and dress with extra virgin olive oil, a bit of sea salt and freshly ground black pepper. That’s enough!