My childhood asparagus memories are of slimy, overcooked spears in a can. I didn’t know asparagus….not really. I believe the keys to loving asparagus are to get it local and fresh, cook it quick (if at all), and experiment with new recipes. We are right on the brink of asparagus season here in northern Indiana. I’ve posted two quick and simple recipes that you can check out on my RECIPES page.
Asparagus is simply bursting with nutrition! 43 calories in a one cup serving will provide you with a plethora of health benefits. It is a great source of folic acid, which is in the B vitamin family. Folic acid is needed to facilitate proper cell division and DNA synthesis. It is also crucial for an optimally-functioning cardiovascular system. Pregnant women are advised to include folic acid in their diets and as a supplement, as this vitamin prevents birth defects. Folic acid, coupled with vitamin B6, lowers homocysteine levels. High homocysteine levels often signal the risk for heart disease.
Asparagus is a great source of protein….who would have known?? It also contains inulin, a unique carbohydrate that feeds the beneficial bacteria in your large intestine. Keeping this bacteria prolific strengthens your immune system. Asparagus contains bone-building nutrients such as: vitamin K, calcium, and magnesium. It is also a wonderful source of the antioxidants vitamin C, vitamin A, zinc, and selenium. I’m going to be sure and “get my green on” with local asparagus 🙂
Source: The World’s Healthiest Foods by George Mateljan