Asparagus; The health benifits, how to eat it, & a recipe NEEDS EDITING

There are three different colors of asparagus, white purple and the most commonly used green.

Choosing and Storing Asparagus
The key is to select straight, firm, uniformly sized spears with closed tips. Asparagus deteriorates rapidly, so it’s important to select bundles that are refrigerated. They should also be used within two or three days of purchase. If you do need to keep it for a day or two, the best way is to place the spears upright in a bowl (or even a small vase) of cold water. Alternatively, you can wrap the ends of the spears in a damp paper towel and refrigerate them.
-asparagus 101

Health benefits:
• A Natural Diuretic
• Food for Healthy Gut Flora
• A Birth Defect Fighter

How to cook Asparagus:

Like most vegetables asparagus does not have to be cooked, it can be eaten as is. You will want to cut the rough ends before you eat it. Some people like to add a little bit of olive oil. There are however many recipes for cooked asparagus.


Recipe from cooking light
Ingredients
• 4 cups water
• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 1/4 cups chopped asparagus (about 1 pound)
• 1 tablespoon peanut oil
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon bottled minced ginger
• 1 teaspoon hot chili sauce with garlic (such as KA•ME)
• 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3/4 cup preshredded carrot
• 1 teaspoon dark sesame oil
Preparation
Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
While rice cooks, heat peanut oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.