This week it feels like spring has actually sprung! It has been really great to see and feel the sun, along with the warmer temperatures!
Another one of my favorite things about spring is fresh asparagus!! My grandma planted a bed many years ago so I have been lucky to have those lovely green stalks straight from the garden! Since my parents have taken over the family farm, I am still blessed to get fresh asparagus.
Asparagus is packed with nearly 100 nutrients and phytonutrients! It is also a good source of fiber and is low on the glycemic index making it a great choice if you are controlling blood sugar.
Just one cup of asparagus will give you over 100% of you required vitamin K. It also provides nearly 70% of your needed folate…that is a great reason to add it into preconception and pregnancy eating plans. In addition to K and folate, it provides cooper, selenium, vitamin B1, B2, C, & E, choline, zinc and iron. It really is a very well round veggie!
One of the phytonutrients contained in asparagus is reasonable for the interesting oder that some urine gets after you consume it. Asparagusic acid contains two sulfur molecule which quickly breakdown the acid, creating the smell. This acid also plays an important role in certain metabolic pathways of the body…helping the body perform optimally. That’s always a win!
Asparagus is also rich in the amino acid glutathione which promotes detoxification of harmful substances from the body. When detoxification is working proper, inflammation is reduced.
Another phytonutrient available from asparagus, called steroid saponins, stimulate the immune system, making it stronger.
So not only does asparagus taste great, it is also very supportive to your body!
My favorite way to enjoy asparagus it either grilled or baked, covered in olive oil and seasoned with salt and pepper. From time to time, I might get fancy and add some cherry tomatoes and grated parmesan cheese.
When picking out asparagus at the farmer’s market or grocery store, look for straight stalks with tightly closed heads. If the stalk is bowed that indicates that it is older and has dried out. It is best to eat it the day your purchase it because it loses nutrients quickly.
Baked Asparagus
1 pound asparagus, ends trimmed
2 tbsp olive oil
salt
pepper
Preheat over to 350. Place trimmed asparagus on baking sheet. Drizzle with oil and toss to coat evenly. Bake for 12-15 minutes until desired doneness.
If you want to get fancy with tomatoes and Parmesan cheese, top the asparagus with them during the last 5 minutes of cooking.
I personally like my stalks to have a little crunch left to them so I cook than less time. If you like them a little softer and they are large, you may have to cook then for longer them 15 minute. As with most things in the kitchen, you have to test and adjust as needed!!
How do you like your asparagus? Let me know in the comment! I am always willing to try something new!
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