Tips
Just snap it! To get rid of the woody ends, bend each asparagus stalk near the bottom end and it will break off at the right spot.
Little chefs can help to whisk the marinade together and snap the ends off the asparagus.
Pick the perfect asparagus. Look for asparagus that are crisp and have bright green spears with tightly closed tips. To store, stand spears in 2.5 cm (1") of water or wrap ends with damp paper towel. Cover, refrigerate for up to four days.
Transform this meal into tomorrow’s lunch salad. Make extra salmon and serve it on a bed of greens
Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
302
Saturated / saturés
3 g
+ Trans / trans
Cholesterol / Cholestérol
77 mg
8%
Sodium / Sodium
188 mg
2%
Carbohydrates / Glucides
7 g
Sugars / Sucres
5 g
Protein Protéines
28 g
5%
Vitamin A / Vitamine A
19%
Vitamin C / Vitamine C