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!
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:
GROWING HEALTHY KIDS: ROASTED ASPARAGUS
INGREDIENTS:
- 2 pounds fresh asparagus
- Olive oil
- Pink Himalayan sea salt
DIRECTIONS:
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.
