Your last month to get your hot little hands on some fresh, seasonal asparagus (at its peak from September – March in Australia), and there are plenty of reasons why you should do so!
This bright-green veggie is packed with so many wonderful vitamins and minerals, including vitamins A, C, E, K and B6, as well as folate, iron, copper, calcium, protein AND fibre, and because it’s so easy to prepare and cook, I’m sharing 5 personal reasons why I eat it and why you should eat more too!
5 reasons to eat more asparagus
Immune Health | Being rich in vitamin E – this veg can help strengthen your immune system, but remember, being a fat-soluble vitamin you need to eat with some fat!
Bloating | 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 to better absorb nutrients and combat the belly bulge.
Blood Clotting | Rich in vitamin K – the blood clotting vitamin (helping your body stop bleeding after a cut).
Weight Loss | Being super high in both soluble and insoluble fibre, which our body’s digest slowly, this veg can help us feel satiated and full for longer between meals, helping us to avoid mindless snacking.
Mood | Filled with folate (a B vitamin) know to help lift spirits, as well as high in levels of tryptophan - an amino acid that has been similarly linked to improving mood.
Roasted Asparagus + Tomatoes
2 bunches asparagus, hard stems removed | 1 punnet of cherry tomatoes | Handful of brazil nuts | olive oil | sea salt
Preheat your oven to 180D/350F and line a baking tray with parchment paper. Toss the asparagus and cherry tomatoes in a good drizzle of olive oil and good pinch of sea salt and toss to coat. Lay flat in the tray and roast for approx. 20 minutes until the tomatoes are tender and juicy. Top with some roughly chopped brazil nuts (for a good dose of selenium), or any nuts of your choosing!