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.
you can stand the asparagus up in a small sause pan with water.. and cook for 10 minutes. then lay them down for the last 5 minutes of cooking .. this way the ends donât get soft and mushy. a bit of butter and salt.. donât make cooking hard than it is ..