Asparagus Gets Kid-Friendly Boost with English Muffin Recipe

Start at the San Juan Capistrano downtown farmers' market for a bunch of asparagus, then head straight to the kitchen, where you can whip up a new recipe that kids will find appealing.

Asparagus is making its seasonal debut this month and will become more plentiful in March and April.  It's low in sodium, a great source of folic acid and a rather significant source of vitamin C, thiamin and vitamin B6. According to the California Asparagus Commission, five spears of asparagus contain 25 calories, zero fat, 4 grams carbohydrates, 2 grams fiber, 2 grams sugar and 2 grams protein.

Angie Busshey, a supervisor at Farm to Market in San Juan Capistrano, gave Patch some tips on picking the best and healthiest asparagus. She said to look for spears that are straight up and firm. Preparing them as fresh as possible is important. If you aren’t going to prepare them right away, Busshey said to place them in a dish of water with the bottom of the spears standing in the water and the asparagus standing straight up. 

Now that you have some fresh asparagus, you're wondering how you can entice your kids to eat them. The asparagus commission suggests replacing the zucchini in a zucchini bread recipe with asparagus. Clean the asparagus, save the green portion that is snapped or cut off. Peel and use it in the bread recipe. 

For cookies using a cake base, the commission notes that some asparagus along with raisins can be added to the base.

Here are some other kid-friendly asparagus recipes. The Aspara Saucer is from the California Asparagus Commission.

Ingredients:

Mayonnaise or cream cheese

½ English muffin, toasted

Asparagus, chopped (or left over from the dinner the night before)

Cheese slice

Directions:

Spread mayonnaise or cream cheese on muffin. Top with asparagus. Lay cheese over asparagus. Microwave or bake in oven until the cheese is melted.

Ingredients:

One 14-ounce can asparagus cuts, drained

1 cup finely chopped seeded tomato

1/3 cup chopped medium onion

2 tbs finely chopped fresh cilantro

2 tbs reduced-calorie (or regular) mayonnaise

1 tbs lime juice

6 drops red pepper sauce (or to taste)

1 clove garlic, finely chopped

Dash of pepper

Directions:

Place asparagus in food processor or blender. Cover and process until smooth.  Remove from blender. Mix asparagus and remaining ingredients. Cover and refrigerate for at least one hour. Serve with tortilla chips or use as a spread on toast, muffin with other favorite sandwich ingredients. Makes about 2 cups of dip.