After a long winter of heavy warming foods our bodies welcome the spring vegetables and their ability to lighten us up for the hot summer months to come.
One of my favorite vegetables is Asparagus.
This spring power-house is not only full of folic acid but is a super digestive support food.
Folic acid is one of the B vitamins that helps the body produce and maintain new cells. In particular, red blood cell formation is dependent on adequate levels of this vitamin. It may also help cells resist changes in their DNA associated with the development of cancer. Folic acid plays a very important role in pregnancy by significantly reducing the incidence of birth defects known as neural tube defects (malformations of the spine and brain).
Asparagus is also high in fiber and protein. Fiber helps everything move on through the system at a healthy rate.
Asparagus also contains significant amounts of the nutrient inulin, which is referred to as a “prebiotic.” Inulin bypasses the first segments of digestion and arrives at the large intestine undigested. Because of this, it is an ideal food source for certain kinds of “good” bacteria in our intestines that are associated with better nutrient absorption.
So go out and grab a bunch while it is fresh and in season.
Two of my favorite ways to cook it is:
Roasted with olive oil, garlic and herbs on a pizza pan in a 400 degree oven until brown or
Sauteed in a pan with garlic and when browned add some balsamic...yum and so quick.
I must admit I will easily polish off a bunch on the way home from the store!
Don't forget to make it organic and local if you can!