In this week’s “Healthy Plate” column, I celebrate the return of my favorite spring veggie – asparagus. Asparagus is both inexpensive and incredibly versatile. Blanched, raw, sautéed, grilled… asparagus can be cooked and eaten with abandon since a full cup has fewer than 30 calories. In my deceptively simple Brown Butter Asparagus with Pecans recipe, butter, soy sauce and lemon juice bring a balanced umami to this wonderfully earthy veggie.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.