Wednesday, April 13, 2016


Image result for pictures of asparagus growing

Spring is nature's way of saying, "Let's party!"  
                                                                                       --Robin Williams

What is your favorite thing about spring?  Watching leaves appear on trees?  Buying daffodils?  Exclaiming over beautiful azaleas, redbuds, and dogwoods?  For me, it is all of these.  My very favorite?  Waiting for locally grown asparagus to show up in local farmers markets!  

I am not talking about the asparagus shipped in from Mexico.  Who knows what chemicals they contain?  How many days ago were they harvested?   No, I am talking about locally grown asparagus, wherever you happen to be.  Last year, I was in Denmark when white asparagus was in season.  What a feast it was every evening!

Image result for pictures of asparagus growing

While I (im)patiently wait for the season’s first asparagus, I am busy collecting favorite  veggie recipes into a little book to share with friends.  There are so many health and cancer prevention benefits of asparagus!  It contains chromium (a trace mineral which helps insulin move sugar out of the blood into the cells, great if you have diabetes), folate (great for your brain), and lots of fiber.  One of the simplest ways to prepare and enjoy fresh asparagus is to roast or grill it.  Here’s my recipe for this delicious spring delight:


  • 2 pounds fresh asparagus
  • Olive oil
  • Pink Himalayan sea salt

Preheat oven to 450.  Trim woody ends off stalks.  Place asparagus in a single row on a baking sheet.  Drizzle oil and season with sea salt.  Gently toss.  Roast about 10 minutes or until asparagus is tender.  Top with freshly grated parmesan, if desired. Serve immediately.

In gratitude,
Nancy Heinrich

Founder, Growing Healthy Kids, Inc.