Asparagus is very popular in Czech Republic.

Only seasonally on the menu, asparagus dishes are advertised outside many restaurants, usually from late April to June. For the French style, asparagus is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.

It has many health benefits, so I cook it often, when it is possible.

According to the USDA National Nutrient Database, one cup of raw asparagus contains approximately 27 calories, 0 grams of fat, 5 grams of carbohydrate, 3 grams of sugar, 3 grams of fiber and 3 grams of protein.

That same cup will also provide 70% of your daily vitamin K needs, 20% of vitamin A, 17% of foliate, 16% of iron, 13% of vitamin C and thiamin as well as smaller amounts of vitamin E, niacin, vitamin B6 and potassium.

In Czech Republic we have thicker asparagus, so I advice to peel it before cooking. I cook in just two or three minutes in boiling water with a pinch of salt. Then serve in different ways.

Today I offer you my latest asparagus serving ideas: asparagus with poached eggs and Parmesan

and grilled vegetables with asparagus, Parmesan and sweet balsamic acid.