This weeks lessons focused on edible stems of spring. Asparagus was our featured stem. Asparagus is a perennial plant in the Lily family that can live up to 15 years. The stem or spear of the asparagus plant is full of nutrition including fiber, folic acid potassium, vitamins B6, vitamin C and vitamin A. Prior to the lesson, most students had never tried or liked asparagus. After peeling, stir -frying, adding cheese and drizzling with lemon, nearly everyone was a fan of asparagus.
Asparagus with Lemon and Parmesan
Ingredients:
*25 Asparagus spears (or 1 bunch)
*2 lemons
*1 Tablespoon olive oil
*1/2 cup grated Parmesan cheese
Preparation:
*Peel the asparagus spears.
*Cut or break spears into pieces.
*Heat olive oil in a pan.
*Add asparagus and cook for 3-5 minutes until tender.
*Turn off heat and sprinkle Parmesan cheese over the spears.
*Drizzle with fresh lemon and enjoy!
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| Peeling the asparagus |
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| Snapping the asparagus into pieces |
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| Asparagus being cooked in the wok |
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| Melting the Parmesan cheese |
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| Drizzling with lemon |
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