Spring is here, and with it comes one of the most nutritionally-packed veggies around – asparagus! Asparagus comes into season in April and lasts throughout the summer until September, so the flavor will be extra fresh when you make it this month.
Health benefits: Asparagus is rich in folic acid (for heart health), potassium, iron, calcium, protein, vitamins A, C and K, can help cleanse the body of waste material, and has been known to help protect against certain forms of cancer. Asparagus is a natural diuretic, which may help to reduce water retention, and according to Asparagus.org, it is “one of the most nutritionally well-balanced vegetables in existence.” Sounds good to me!
- The thicker the the better. Don’t go for too-skinny asparagus – they won’t be as tender.
- Snap off the tough ends of the asparagus before cooking, right where it naturally breaks when you bend it.
- Don’t overcook. Burnt asparagus has a bitter taste.
Lemon-Garlic Roasted Asparagus
Roasting asparagus in the oven brings out a wonderfully sweet, rich flavor when paired with the below ingredients. This recipe is simple and delicious!!
- 1 bunch fresh asparagus
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 lemon
- sea salt to taste
- black pepper to taste
Pre-heat oven to 425. In a large glass baking dish, toss the asparagus with the olive oil, balsamic vinegar, minced garlic, sea salt, pepper and the juice of 1/2 the lemon until it is well coated.
Cook for 10-15 minutes, until the asparagus is tender and lightly browned. Remove from oven and squeeze the remaining lemon juice over it. Taste it and add more salt/pepper if desired.
Voila! So easy, yet so good.
I paired my lovely asparagus with some tempeh & brown rice. It was awesome. Happy cooking