Eating your vegetables is critical. Veggies contain fiber, vitamins, and minerals essential to maintaining our health. However, all vegetables are not equal – some have higher nutrient value than others. Plants contain polyphenol compounds, antioxidants that have numerous health advantages. Asparagus is an example of a nutrient-dense vegetable containing high amounts of polyphenols.
Eating a few servings of asparagus every week keeps your digestive function at optimal levels of efficiency by clearing out undigested food from the gastrointestinal system. Asparagus contains high amounts of polyphenols that cleanse your bloodstream of free radicals and improve cell communication in your body.
Asparagus is somewhat of an acquired taste. If you’ve never eaten a spear, and someone serves you an overcooked, limp piece of asparagus – you’re likely to turn your nose up at the offer. However, when cooked properly, asparagus is crunchy and juicy, with a tasty texture and fantastic mellow flavor. We decided to put together 15-meals you can make with asparagus.
Add this vegetable to your shopping list and give a few of our ideas a try.
1. Asparagus and Chive Frittata
Start your day the right way with this recipe for asparagus and chive frittata. While most people think of the frittata as an open-faced omelet, we like to think of it as a protein-packed nutritional powerhouse filled with fiber, vitamins, and minerals.
4-large whole free-range eggs.
2-green onions, chopped.
2-tablespoons coconut oil.
1-tablespoon diced jalapenos.
2-oz. Grated parmesan cheese.
1-tablespoon chopped basil.
2-tablespoons chives., chopped.
Cracked black pepper and crushed Himalayan pink salt to taste.
Wash the asparagus and get rid of any dirt on the spears. Chop off the lower ¼ of the asparagus spear and discard to the compost heap. Slice the remaining spear into 1-inch pieces. Add the coconut oil to a skillet and place over medium heat.
Add the asparagus and jalapenos to the skillet and brown for 5-minutes. Beat the eggs in a bowl, add the parmesan and the basil – beat until blended. Season with salt and pepper and then add the egg mix to the skillet. Reduce the heat to low and cook the frittata for 5 to 7-minutes until the eggs set. Serve with sprinkled chives.