It’s finally here asparagus season…
A sign that Spring has arrived
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folate, vitamins A, C and K, and traces of vitamin B complex.
A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.
When buying asparagus, choose straight, firm stalks with tight tips. Always eat fresh but if have to store, keep them dry and tightly wrapped in a plastic bag for up to three days in the refrigerator. Eat asparagus for its dietary fiber. But also make juice out of it, especially using the tough stem ends.
Suggestion to make a nice glass of asparagus juice: To a small bunch of asparagus (about 10-12 stalks), add a carrot, two green apples, and a slice of lemon with peel.
When eating asparagus, always lightly steam, rather than boil, to preserve the sodium and other minerals from boiling away. Avoid cooking asparagus in iron pots as the tannins in the asparagus can react with the iron and cause the stalks to become discolored.
So…Today we will roast asparagus in the oven. And it couldn’t be easier: 1 bunch of asparagus, 2 cloves of garlic, olive oil, salt & pepper.
Mark was happy to line up the spears on the baking sheet while I minced the garlic.
Ten minutes later, they were ready to eat!
And to finish, I drizzled them with balsamic glaze and shavings of parmesan cheese. This is optional but incredibly good. Serve with fish, steak or as a vegetarian main.
- 2 bunch of medium size asparagus,
- 1 tbsp olive oil
- 2 garlic cloves, minced
- coarse salt & black pepper
- balsamic glaze (optional)
- parmesane shavings (optional)
- Preheat your oven to 200 C.
- To prepare the asparagus, trim away the woody ends off the base.
- Add the asparagus, olive oil and garlic to a large bowl. Toss well to coat.
- Place the asparagus on baking sheet. Season with salt and pepper.
- Bake for about 7-10 minutes or until almost cooked through. They will continue to cook once removed from the heat.
- To serve, drizzle with balsamic glaze and parmesan cheese shavings.(optional)