Grilled Bacon Wrapped Asparagus

Asparagus is rich in vitamins A, C, E, and K, as well as folate and fiber. It’s also a natural diuretic, supports digestion, and is packed with antioxidants that help reduce inflammation.

Store asparagus upright in a glass with a bit of water at the bottom (like fresh flowers), and cover the tops loosely with plastic. This helps keep it fresh for up to 5 days in the fridge.

Yes! Thinly sliced raw asparagus is delicious in salads or slaws. Just be sure to wash it well and trim the tough ends.

Asparagus contains asparagusic acid, which breaks down into sulfur-containing compounds during digestion. These compounds are responsible for the distinctive odor

Asparagus is done when it’s tender yet still slightly crisp. It should be bright green and easy to pierce with a fork but not mushy.

White asparagus is the same plant but grown without sunlight, which prevents chlorophyll from forming. It has a more delicate flavor and is considered a delicacy in many countries.

Yes, but blanch it first. Boil the stalks briefly, then plunge them into ice water before freezing. This preserves the texture and color.