Asparagus, pan-cooked (no added fat) Calories

Cut off the tough, woody ends of the asparagus. You can also bend each stalk until it snaps naturally; it tends to break where the tender part meets the tougher base.

Thin asparagus usually does not need peeling. For thick stalks, peel the lower portion with a vegetable peeler to remove tough outer fibers, but leave the tender tips alone.

Asparagus is done when a fork slides into the stalk easily but the spear still holds its shape. Check the thickest part before taking it off the heat; overcooking can make it limp.

Asparagus can stay tough if its woody ends are left on or thick stalks are not peeled. Trim the base, peel the lower part of thicker spears, and cook until the stalks are tender.

Lemon juice, black pepper, and a little salt complement the fresh flavor of pan-cooked asparagus. Add lemon after cooking so its brightness remains distinct rather than overwhelming the vegetable.

Let cooked asparagus cool, then refrigerate it in a covered container. Reheat it briefly in a pan or add it cold to a salad; prolonged reheating can make the spears soft.

Yes, cooked asparagus can be frozen, although thawed spears may be softer than fresh ones. Use them in soups, pasta, or other cooked dishes where a firmer texture is less important.

Yes, asparagus can be eaten raw after washing. Slice thin stalks into salads or shave thicker ones into ribbons, which makes their firm texture easier to enjoy.

Asparagus can make urine smell different because digestion produces sulfur-containing compounds that leave the body in urine. The effect is temporary and harmless, though not everyone notices the smell.