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March marks the end of winter and the beginning of spring. When spring comes we know what vegetables are in season. Artichoke and asparagus are the most popular spring vegetables that everybody loves.
Artichokes are rich in fiber, antioxidants, and other nutrients. They may also improve several aspects of health, including heart health and digestion.
They can be steamed, boiled, grilled, roasted, or sautéed. You can also prepare them stuffed or breaded, adding spices and other seasonings for extra burst of flavor. Steaming is the most popular cooking method and usually takes 20-40 minutes, depending on the size. Alternatively, you can bake artichokes for 40 minutes at 350.
Keep in mind that both the leaves and the heart can be eaten. Once cooked, the outer leaves can be pulled off and dipped in sauce. Simply remove the edible flesh from the leaves by pulling them through your teeth. After all the leaves are removed, carefully spoon out the fuzzy substance called the choke until you reach the heart. You can then scoop out the heart to eat alone or atop pizza or salad.
Asparagus is pretty much available all year round, but really comes into force in March and April. Asparagus is known for being green, but also comes in white and purple! A very good source of fiber, folate, and Vitamins A, C, E and K. They can be baked, roasted, steamed, boiled, or grilled. Serve them simply as a side, turn them into a soup, or bake them into a frittata.
White asparagus is more fibrous and thicker than green, which requires it be peeled from the bottom, it must be simmered in saltwater before it can be used. White asparagus has a more delicate flavor than green, while green asparagus is a bit grassy, white asparagus is sweeter and has just a hint of bitterness.
Purple asparagus, like its white counterpart, is mild in flavor but sweeter than green asparagus. It has a higher content of natural sugar than other asparagus varieties. Purple asparagus can vary in stalk thickness. The thicker stalks are woodier, more pungent, meaty and fibrous, while the thinner ones are soft, tender and crunchy. When cooked, these purple, stalky vegetables resemble a blend of barley, almonds and artichokes.