Thin green sticks filled with fibre, folate, potassium and vitamins A, C and K, helping to improve our digestion AND help lower blood pressure.
Did you know that it’s ranked among the top vegetables for its ability to reduce the effects of cell-damaging free radicals?
I’ve always been a card carrying asparagus fan, but the reason I’ve upped the ante lately is due to its rich vitamin k properties – the blood clotting vitamin. This is something I’ve recently had to look into as my blood platelets have plummeted. REMEMBER – vitamin K is a fat-soluble vitamin so needs to be consumed with fat!
I’m also a big fan of its digestive support due to its high fibre and inulin content – a nutrient which doesn’t break down in our digestive tract, but instead passes undigested to our large intestines, where it becomes a food source for our good and healthy bacteria – helping us better absorption nutrients and lower our risk of allergies.
One last reason I’m loving asparagus at the moment – it’s high in vitamin B1 (Thiamine). Thiamine helps our body convert carbs (sugar and starches) into energy – helping to support our metabolism and blood sugar levels and improve our energy levels.
How to cook asparagus
There are so many ways to cook asparagus from blanching in a pot of boiling water for a few minutes, to grilling or roasting.
Before cooking, simply snap off the bottom inch or so of the stalk using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins.
One of my fav recipes . . .
Grilled Asparagus with Hollandaise
2 bunches of asparagus, hard stem removed | Bunch of pea sprouts | Olive oil | Sea salt | 1 serve of my hollandaise sauce (see recipe here)
In a frying pan over medium heat, toss the asparagus with a drizzle of olive oil and a good pinch of salt and allow to grill until slightly tender and golden. This will only take a few minutes. Remove from heat and plate up with a bunch of pea sprouts and a good drizzle of warmed hollandaise sauce.
NOTE: Unable to tolerate the butter in the hollandaise sauce – simply replace the butter with coconut oil for a dairy free version. Delicious!