Food Focus - Asparagus

Although available year-round, spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month. I love asparagus raw on salads, along side fish or grilled chicken, mixed with pasta, over brown rice, etc. In my opinion, you cannot go wrong with Asparagus!

Asparagus is super healthy for your body. It is loaded with B vitamins and choline for mental focus, filled with antioxidants and anti-inflammatory properties fighting off disease and supporting the immune system, metabolizes sugars and starches and is high in dietary fiber. Asparagus is also wonderful in supporting digestive health. Asparagus ranks high as one of the most healthy vegetables you can eat. I hope you enjoy the recipes below.

It is great to eat with the seasons for optimal health. Now is the time for asparagus! Enjoy!

Stephanie Shelly is a Certified Health Coach who creates a supportive environment that enables you to achieve all of your health goals. She has studied all the major dietary theories and uses practical lifestyle coaching methods to guide you in discovering which approach works best for you. Visit her website at www.stephaniemshelly.com.

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Recipes

Asparagus and Zucchini Crudi Recipe by Giada De Laurentiis

Ingredients

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish

Preparation
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Roasted Asparagus

Ingredients
1 pound fresh asparagus spears, tough ends trimmed and discarded
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Preparation
Preheat oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with sea salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.