Spring Produce is Here!
March ushers in the beginning of spring and new seasonal produce at the farmers market. We can start to say goodbye to the sturdier root veggies of winter and say hello to the lighter veggies of spring. One of my favorite vegetables that comes into season this month is asparagus. Read on to learn a bit more about it and enjoy some new recipes.
Asparagus
Incredibly high in a variety of antioxidants, asparagus is an anti-inflammatory superstar. It’s rich in vitamin K (for optimal bone health) and folate (for optimal nervous system and cardiovascular function). It’s also an excellent source of prebiotic fiber – the soluble fiber that feeds your gut flora and therefore supports your good gut bacteria.
It’s simple to prepare and so delicious!
Tips for Buying and Storing:
- Choose stalks that are dark green and firm with closed tips
- Wrap ends in a damp paper towel and store in fridge crisper
- Best used within 2 days of purchasing
Preparation Tips & Recipes:
- Hold asparagus at each end, bend gently, and snap off the hard stem end – it will naturally break where the tender stalk meets the tough stem
- Roasted:
- Toss with olive oil, salt, pepper, & garlic powder
- Spread into one layer on baking sheet
- Roast asparagus at 400 degrees for 10 minutes (less if stalks are very skinny)
- Add a squeeze of lemon before serving
- Steamed:
- Cut asparagus into bite size pieces
- Steam in steamer basket for about 3 minutes until tender but still crisp
- Toss with olive oil or butter and your favorite seasonings
- To have cold asparagus for later use, after steaming place asparagus into ice cold water to stop cooking process and keep it crisp
- Creamy Asparagus Soup (Vegan)
- Cauliflower Rice with Asparagus & Egg
- Asparagus Chickpea Quinoa Salad
- Prosciutto Wrapped & Baked Asparagus
I hope you enjoy adding asparagus into your meals! Click here to see what other foods are coming into season in the Bay Area this spring. Bon Appetit!
