Fresh vegetables in the spring offer endless options for delicious and healthy recipes. One of my favorite vegetables that peaks in April, but often stays through June, is asparagus. Asparagus offers versatility in texture and taste.
I recently enjoyed roasted asparagus, topped with sautéed mussels. It was a unique and enjoyable dish! Asparagus is also rich in fiber and important vitamins, minerals and antioxidants including folate, vitamins A, C, E and K, as well as chromium.
When choosing asparagus, look for the bright green (that may have purplish tips), bright purple or white spears that are firm and tight, never mushy. To keep asparagus in its best condition, trim the ends, stand them in a jar of water covered in plastic wrap and keep them in the refrigerator for up to 2 days.
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