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8 New Ways to Cook Asparagus

8 Healthy Asparagus Recipes

by Bryn Mooth, Food Writer
While asparagus is available mostly year-round at the grocery store, spring is when this long, lean vegetable really shines. Asparagus is harvested in April through July in most of the U.S., and that's when it's at its peak of nutrition and flavor. (In-season, it's also less expensive.)

Asparagus is high in antioxidants and fiber. If you don't consider yourself a fan, you've probably encountered mushy, canned or overcooked asparagus. But asparagus doesn't need a lot of cooking to be just plain delicious.

Here are two tips to make any asparagus you cook better--plus eight NEW ways to enjoy this spring staple.

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Prep Tip #1: Don't Snap It

Most recipes tell you to snap off the tough ends of the asparagus spears, but that method yields a lot of waste. Instead, use a paring knife to trim off about an inch at the bottom, and use a vegetable peeler to strip away the tough outer layer on the bottom half of the stalk.