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 Microwaving: Lay asparagus in a microwave-safe baking dish, with tips towards the center. 2  Add about a 1/4 cup of water; cover and microwave for 4-5 minutes. 3  Roasting: Preheat oven to 450 degrees. 4  Lay asparagus on a baking sheet.5  Drizzle with a tablespoon of olive oil. 6  Roast for 8-10 minutes. Stir Frying: Cut spears diagonally into 1 1/2 inch to 2-inch pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes. 2  Roasting: Place asparagus on a baking sheet coated with nonstick cooking spray and roast in a preheated 450 degree oven for about 10-15 minutes, depending on thickness of the spears.