By April D. Beresford, FNP-C, DipACLM
This month we’ll take a closer look at a seasonal favorite of mine: ASPARAGUS!
This nutritional superstar is both HIGH in nutrients but LOW in calories, and is a Michigan native plant. Wild asparagus can be found all throughout the state this time of year, but Oceana County holds the official title of “Asparagus Capitol of the World”! It’s a farmers market favorite of mine because of its superb taste and market availability, as well as offering a high content of folate, Vitamins A and C and K, as well as fiber. It also contains protein, iron and zinc. All for just 20 calories per ½ cup! Although you can certainly eat it raw, asparagus is one of a handful of foods (like broccoli) that actually have an increased nutrient availability if it is cooked.
I love grilled and roasted vegetables, and grilled asparagus is a family favorite of ours. There are rarely any leftovers! Roasted asparagus is a wonderful side dish on its own, but can also be added to salads, stirfrys, pasta dishes or risotto, making it an extremely versatile veggie.
- For roasting, you’ll start by preheating the oven to 425° while you prep the asparagus. Rinse your asparagus well and trim off the tough portion of the stalk at the bottom.
- Drizzle very lightly with olive oil and sprinkle with salt and pepper (or any seasoning of your choice). Spread out the asparagus spears into a single layer on the baking sheet. Place in a preheated oven and bake for 12-15 minutes.
- After roasting, remove from the oven and add your favorite toppings. I love a squeeze of fresh lemon juice, a sprinkle with red pepper flakes, nutritional yeast, balsamic reduction or parmesan cheese.
