Spare Us ASPARAGUS!

Another sure sign of spring and summer is asparagus! I once made a short family film comedy called Spare Us Asparagus for a 48 hour film competition. Even though it was about a boy who wanted to eat candy instead of asparagus–I personally could eat asparagus everyday! Its delicious and healthy! Two of my favorite asparagus recipes are listed below.

NUTRITION: Bursting with spring flavor and loaded with well-balanced nutrients, asparagus is high in vitamin K (important for strong bones and blood clotting) and folate/ folic acid (prevents birth defects and diseases that affect the brain or mental function). It also scores extremely well in copper, vitamin B1, selenium, vitamin B2, vitamin C, vitamin E, and as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus contains potent anti-oxidants like glutathione, which repair damage done by free radicals and can help reduce risk of serious health problems like heart disease, diabetes, and cancer. It is also used for preventing stones in the kidney and bladder and anemia due to folic acid deficiency. Some people apply asparagus directly to the skin for cleaning the face, drying sores, and treating acne. Why does asparagus make your urine smell? Asparagus contains a sulphurous compound called mercaptan (which is also found in rotten eggs, onions and garlic). When your digestive system breaks down mercaptan, by-products are released that cause the strange smell.

Asparagus can be eaten raw or cooked. Pairs well with citrusy white wine. Here are two of my favorite recipes:

Shaved Raw Asparagus and Parmesan with Lemon Pepper Vinaigrette

Ingredients

• 1 bunch asparagus, tough stem ends trimmed
• 1-2 ounces freshly shaved Parmigiano-Reggiano  (or grated)
• For the Vinaigrette:
• 1/4 cup extra virgin olive oil
• Juice of 1 small lemon
• 1 garlic clove, minced
• Salt & freshly ground black pepper
• (Optional) 1/4 teaspoon sweet paprika
• (Optional) 1 very small red onion, shaved
• (Optional) 1/4 cup pine nuts or sliced almonds, toasted* and cooled

1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
2. In a small bowl, mix thinly shaved Parmigiano-Reggiano with the lemon juice, fresh minced garlic and olive oil. Add to the asparagus and toss to coat. Season the salad with sea salt and freshly ground pepper and serve at once. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus.

It is best to do this about an hour or so in advance to let the flavors “marry”. Then sprinkle with toasted nuts if desired.

Total time 15 mins

Roasted Asparagus Salad with Greek Dressing

In this asparagus salad recipe, asparagus gets roasted and tossed with quinoa or wild rice, kalamata olives, feta (or goat cheese) and a lemony dressing. It can be served warm or chilled.

Ingredients

• 1-2 bunches asparagus
• 3-4 Cups Quinoa (cooked)
• ½ Cup kalamata olives ( pitted, sliced)
• ½ Cup feta (or goat cheese)
• ½ toasted pine nuts ( optional)
• Handful fresh mint, tarragon or Italian parsley
• Zest from one lemon

Dressing:

• ⅓ C olive oil
• 3 Tablespoons whole grain mustard
• 2 Tablespoon Red wine vinegar
• 2 Tablespoon lemon juice
• 1 tsp salt
• 1 teaspoon pepper

Instructions

1. Toss the spears with olive oil, salt, pepper and lemon zest and place in a hot oven for 20-30 minutes (depending on how thick the spears are) and when they come out, they will be crisp and delicious. Sometimes I’ll drizzle in a little balsamic vinegar as well.
2. Then, once the quinoa or wild rice is cooked and asparagus is roasted, just toss all the ingredients together in a bowl with the dressing– kalamata olives, feta, lemon zest, pine nuts (optional). I like adding tarragon, especially in Spring. Other options are mint, Italian parsley or other tender herbs work well too.
3. Serve warm right away, or chill for later.

Serve warm as a side dish, or chilled as an Asparagus salad

• Prep time 10 mins
• Cook time 20 mins
• Total time 30 mins
• Serves 4-6

Original recipe derived from Sylvia Fountaine | Feasting at Home