Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
1 Place a few inches of water and 2 teaspoons salt in a saucepan. 2  Bring the water to a full boil. 3  Place the asparagus spears in the boiling water. 4  Once the water returns to a boil, cook for 5 minutes.  If you wish, use a microwave-safe cooking dish to boil asparagus in the microwave.