Spring has finally sprung and so has our asparagus!! Asparagus takes 3 years before it can be harvested and eaten. We are finally on our 3rd year and the asparagus is delicious. We can just pick them off and eat them raw. It is that good.
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamins A, C, E, & K, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. So the health benefits are fantastic as well as the taste.
I prefer mine roasted or steamed but it is also great on the grill to give that nice smoky charred flavor. Of course you can always wrap bacon around it for a real treat but let's try to keep this healthy!
Here is a recipe to enjoy your healthy, fresh harvest.
Roasted Asparagus with Lemon Marinade
Ingredients
1 or 2 bunches of Asparagus 1 teaspoon garlic salt
nonstick spray 1/2 teaspoon rosemary
salt and pepper, to taste 1/2 teaspoon marjoram
1/4 cup lemon juice 1/2 teaspoon thyme
1/4 cup olive oil 1 teaspoon poppy seeds
Directions:
1.
Preheat oven to 450 degrees Fahrenheit. Lay asparagus out on a lightly
oiled cookie sheet or line cookie sheet with aluminum foil. Sprinkle
with a bit of salt and pepper, to taste. Place in oven.
2. While the asparagus is cooking, start on the marinade. Put the oil, lemon juice, thyme, marjoram, poppy seeds, rosemary, and garlic salt in a small blender or food processor and let blend for several seconds until it looks creamy.
3. When asparagus is done, put on a serving dish and pour marinade across.
2. While the asparagus is cooking, start on the marinade. Put the oil, lemon juice, thyme, marjoram, poppy seeds, rosemary, and garlic salt in a small blender or food processor and let blend for several seconds until it looks creamy.
3. When asparagus is done, put on a serving dish and pour marinade across.
Cooking time: 8-10 minutes
The marinade on this one is a homerun and is also great on chicken.
Bon Appétit!
