What are your favorite green veggies?
When I ask my clients this question, most of them say ‘green beans’ or ‘broccoli.’ Then I show them a list of other green veggie options and asparagus is at the top of the list. Not that asparagus is the best green choice, but it starts with ‘A’ … If you want to branch out and try something new and seasonal this spring, let it be asparagus!
Nutrition advantages of asparagus!
For starters, the calories in asparagus are few. How few? Steamed plain, there are only 3 calories in one spear, or about 25 calories in 5 ounces. Beyond the calories, mild-flavored asparagus comes with a host of good nutrition including fiber, potassium and health-enhancing phytochemicals.
Easy ways with asparagus!
Raw Asparagus: Raw asparagus makes a great dipper, or super easy side for lunch or dinner. Simply wash in cool, running water and then cut off the tough stem-end of each asparagus spear, about 1 inch from the bottom.
Cooked Asparagus: Simmering asparagus begins with the washing and trimming step above. Next, heat a skillet of water, about 2 inches deep, to a simmer (a slow and gentle boil). Next, add the asparagus to the skillet and get ready to set your timer. Pencil-thin asparagus cooks very quickly and 30-60 seconds may be enough. Thicker asparagus may need 3-4 minutes to cook. Immediately after cooking, plunge the tender-crisp asparagus into a bowl of ice cubes + water to ‘shock’ them and stop the cooking process. This also helps preserve the beautiful, green color. Then, drain on paper towels and serve or cover and chill in the fridge.
Cooked & Flavored Asparagus: Try one of these delicious, easy flavors with your tender, spring asparagus:
- Drizzle with a mixture of 1 tablespoon soy sauce, 1 tablespoon sesame oil, and a pinch of sugar. Garnish with sesame seeds.
- Drizzle with a mixture of 2 tablespoons fresh orange juice, 2 tablespoons extra virgin olive oil, and a pinch of salt and pepper. Garnish with freshly grated orange zest.
- Drizzle with a mixture of 2 tablespoons apple cider vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon spicy mustard, and a pinch of salt and pepper. Garnish with fresh chopped parsley.
Expand your green veggies this spring!
Green is a sign of spring, so invite asparagus to your dinner plate, cooked, or to your lunch salad, raw or cooked and chilled. It’s a great new green veggie to try. For everyday dinner menus for busy families, be sure to order my free report. Or like my nutrition-education facebook page for daily tips and assistance. Happy Spring!