Savor Spring with Asparagus Omeletts

By BARBARA SEELIG BROWN
For the Herald

Spring is the time for asparagus and also a time when we begin to crave lighter foods. This month, I am inspired to incorporate spring’s asparagus with another wonderful food — the egg. Not all eggs are created equal. Some eggs are nutritionally superior, depending on the diet that the hens are fed. A high-quality diet with added canola oil will yield an egg higher in important nutrients and lower in cholesterol and fat. The eggs will contain Omega 3, vitamin E and Lute in and taste great.
Eggs  are a great source of protein. In fact, it’s hard to get as concentrated a protein source from other foods. They are also versatile and can be used in many ways, particularly quick dishes when you don’t know what to cook. Since I am all about quality ingredients, I consider eggs an important staple in my kitchen.  

Egg Facts
• Use large eggs in recipes unless otherwise indicated.
• Hard-cooked eggs are easier to peel if the eggs have been in the carton for at least two weeks.
• Eggs stay fresher when kept in their cartons rather than removed to the egg container in the fridge.
• The color of the egg (brown or white) is determined by the breed of the hen.
• The hen’s diet greatly affects the color of the yolk and contents of the egg shell.  A healthier diet will yield a healthier egg.
• Eggs are a nutrient dense, high protein, high quality food at only 75 calories per large egg (www.aeb.org).

Asparagus tips
• The thickness of the asparagus spear is not an indication of freshness, rather it indicates the age of the plant. Large asparagus spears can be just as tender as the thin ones.  
• To trim the asparagus, bend the stalk and let it snap where it wants to. This is the proper amount of stalk to discard or put into your stockpot.
• It is not necessary to peel asparagus, unless you desire, and then you need only peel the lower third of the spear.   
• Asparagus comes in green, violet and white.  
• To purchase asparagus, look for firm, straight, round spears. The tips should be tight.  When you pick up the bunch, give it a squeeze and listen for a squeak.  Do not purchase shoots with wet, slimy or smelly tips or dry, woody bottoms.  
• Asparagus keeps well for about three days in the refrigerator, unwashed.
• Steam, saute, or roast for best flavor, but please don’t overcook it.

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