Kate Oakland |
The Benefits of Asparagus
Another benefit of asparagus is that it is rich in various vitamins such as: vitamin K, folate, vitamin C, vitamin A, Vitamins B1, B2, B3 and B6.
You may notice a strong smell coming from your urine after eating asparagus. This is nothing to be concerned about–rather it is the byproduct of chemicals called mercaptans that stem from the digestion of asparagus.
Asparagus is available from as early as February here in California, to as late as July in some regions. The part we eat are the shoots from underground “crowns.” If you grow it in your garden, you will know that it takes about three years for the crowns to produce. But once they do, you will get asparagus for close to 20 years. It is a member of the lily family that originated in the Mediterranean area over 2000 years ago, and even back then, was prized for its many medicinal properties.
Enjoy this simple recipe from NutritionMD.org:
Pasta con Asparagi
(Makes 4 servings) We have lightened this recipe by sauteéing with water or vegetable stock instead of oil.
1 - 2 Tbsp. water or vegetable stock
1 medium onion, chopped
1 28-ounce can diced tomatoes
2 pounds fresh asparagus
1 Tbsp. chopped fresh basil
1/4 tsp. dried sage
8 ounces dry spaghetti
Heat water or vegetable stock in a large non-stick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.
Cook spaghetti according to package directions. Drain spaghetti and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.
Kate Oakland
Health & Nutrition Consultant
www.cancerproject.org
www.pcrm.org
|
