Ahhh, asparagus. It means spring has officially arrived! Do you love it? It happens to be one of my favorite vegetables not just for the taste but for its exemplary nutritional profile.
Asparagus is anti-inflammatory, containing glutathione (you want this big time; its our body's master detoxifier), saponins, and flavonoids. It contains vitamins C, A, K, zinc, manganese, and selenium. It is an excellent source of folate which contributes to heart health. Asparagine, an amino acid found in asparagus, is a diuretic and aids in treating swelling, arthritis, and PMS related water retention. Asparagus contains the carbohydrate inulin which encourages the growth of healthy bacteria in our intestines. It is an excellent source of fiber too. WOW!
Asparagus is very simple to prepare as it can be steamed, grilled, sauteed, or roasted. It pairs well with lemon, sea salt, and pepper. I personally love it grilled (with lots of leftovers, of course) or sauteed and added to frittatas.
Simple roasted asparagus; it really gets no easier than this:
Rinse asparagus and trim off tough ends. Place on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat and spread in a single layer.. Roast in a 400 degree oven for 15 minutes.
Asparagus with lemon butter:
1 pound asparagus
1 tablespoon lemon juice
2 green onions, chopped
3 tablespoons grass fed butter
2 teaspoons grated lemon zest
Wash and trim tough ends off of asparagus. Simmer asparagus until crisp-tender. Just a few minutes; it will turn bright green and cook quickly. In a sauté pan combine lemon juice and onions and saute over medium heat for 1 minute. Add butter and lemon zest, melt and stir to combine. Serve sauce over asparagus.
How do you like to serve asparagus?