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Description:This brown-beige ceramic serving plate was topped with a number of freshly-cooked green asparagus spears, which were ready to eat heated, as they were, or used in a cold salad as well. Asparagus is a great source for both vitamins A and C, as well as dietary fiber, and can be eaten cooked or raw.
When preparing this vegetable, first wash the asparagus in cool running water. Snap off its tough ends at their natural breaking point. Before cooking white asparagus, it first must be peeled so that no skin remains. This can be done using a potato peeler. White asparagus needs to be cooked until completely tender, while the green variety can be stir-fried, lightly steamed or cooked in the microwave.
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Content Providers(s):CDC/ Debora Cartagena
Creation Date:2012
Photo Credit:Debora Cartagena
Links:CDC - Vegetable of the Month: Asparagus
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Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.