I love Asparagus. There is something delightful about eating them for me, as if they add a touch of class to any dish they happen to come on. Not sure what that’s about, but its true. And over the years I’ve played with how to make them and what to pair them with. My favorite by far is roasted Asparagus over a gluten free Parmesan Risotto. Doesn’t that sound lovely?
I will say that I’m not a particular fan of blanching them, but many are. There is something about roasting that gives it a depth. I usually roll them around in a deep pan with sprinkled extra virgin olive oil, add a hearty amount of finely minced garlic, spritz it all with balsamic vinegar and salt and pepper. That’s it. I throw it in the oven for 10-15 minutes at 400 degrees and just keep checking on them to make sure they don’t over cook. (Our oven is a bit temperamental)
“Asparagus reduces phlegm and mucus, eases constipation, and soothes internal membranes. It contains asparagine, a diuretic that gives the urine a characteristic odor in people who lack the gene to break it down. While asparagus treats many types of kidney problems do not use it when there is inflammation. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anticarcinogen. Asparagus also contains a substance called rutin that helps prevent small blood vessels from rupturing. It contains good amounts of vitamins A, B-complex, C and E as well as potassium and zinc.”
I would love to hear how you love preparing Asparagus! Please share.