We are nearing the end of our Whole 30 challenge. What have you learned? Did you find any combination of foods or snacks that you enjoy more? I rediscovered a new love. I will “spear” you a pop song full of puns and just tell you what it is. Asparagus!
It’s obviously Whole 30 approved and according to their produce guide, it is also a veggie that doesn’t necessarily need to be organic and best of all it is a springtime food. Hooray for eating according to seasons.
Asparagus come in a myriad of colors; green, white (grown without sunlight) , yellow and purple (a bit sweeter due to the sugar content). They are versatile in that they can be eaten raw and cooked but take care not to overcook them. Some fun facts:
Asparagus comes from the Lily family (liliceae) along with the onion, garlic and tulip.
Under ideal conditions, an asparagus spear can grow 10″ in a 24-hour period.
The larger the diameter, the better the quality!
Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus has no fat, contains no cholesterol and is low in sodium.
Want to try raw asparagus? Shave raw asaparagus lengthwise with a peeler. Toss with olive oil, lemon juice and leaves of mint. Season with salt and pepper. You can also add a nice shaved Gruyere cheese if you are introducing that back into your diet.
Want a smiple breakfast? Steam asparaus and drizzle with oilve oil. Top it with a sunny side egg and season with salt and pepper. for whatever reason it looks extra fancy when all the spears are lined up with an egg on top.
Welcome back Spring and Asparagus!