Asparagus Spears

Asparagus

With spring comes many beautiful vegetables, and today the star is asparagus. It is primarily a European vegetable available in various sizes—from thick as your thumb to thin as a pencil, and even almost white when grown without direct sunlight.

Most asparagus remains white instead of turning green, which is why you often see bottled asparagus in a salt solution. These days, asparagus is common in local supermarkets and is cheaper when in season. There are many ways to enjoy asparagus: as the star of a salad, tossed into pasta, a co-star in an entrée, or even in a creamy soup. Here are some suggestions from our Italian and French friends:

Crazy Raw Asparagus Salad

Most people don’t consider eating asparagus raw, but it is quite good when uncooked! It is healthy, crunchy, and fantastic with dips. Simply trim the tough, woody bottom (save it for a soup or stock), cut the spears into diagonal pieces, and spread them over your salad. Drizzle with a smooth sauce made from soy sauce, Dijon mustard, honey, apple cider vinegar, pepper, and salt. You can try the salad recipe here.

Half-blanched and Still Crunchy

In a saucepan over medium heat, add a thin layer of water and bring it to a boil. Add the asparagus so that only a quarter is submerged. This method helps preserve nutrition and crunch. Using tongs, flip the spears a few times until ready to remove, then plunge into cold water or serve immediately with parmesan cheese as a starter.

Well-cooked

If you prefer your vegetables well-cooked, tie a small bunch into bundles and boil for 3 to 5 minutes, depending on the thickness.

Steamed

Place the asparagus spears in a metal steaming basket with half a cup of water, bring to a boil, and steam for 3 to 5 minutes.

Skillet or Griddled

I love griddled asparagus – drizzle with a little coconut oil, olive oil, or butter. Turn occasionally and add a dash of cinnamon powder, black pepper, and Parmesan. If outdoors or camping, you can barbecue it with olive oil, salt, and pepper.

Roasted

Roasting is one of the best ways to develop a rich flavor. Toss with herbs such as sage, thyme, oregano, or basil.

• Preheat the oven to 430°F / 220°C.
• Lay the asparagus spears on a baking tray.
• Drizzle with coconut butter, olive oil, or milk butter, and season with pepper and salt.
• Add a couple of fresh mints and a little grated lemon zest, then roast for about 7 to 8 minutes. Enjoy!

Protip: Snap the asparagus near the bottom to naturally break off the woody part.

Print Recipe

Asparagus Spears

Vegetarian – European

Serves: 2 to 3 servings

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

In Ayurveda, asparagus has a drying effect that benefits Kapha constitutions, though it may be too drying for Vata when consumed in large quantities. It aids in detoxifying the blood by clearing the urinary tract with fiber and helps reduce inflammation due to its high antioxidant content.

Ingredients

• 12 asparagus sprout sticks, with the tougher end snapped off.
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon Himalayan salt
• 1 tablespoon grated parmesan cheese
• 1 tablespoon coconut oil or butter

Instructions

1

Steam, grill, roast, or blanch the asparagus until it is half-cooked or well-cooked, then remove and set aside.

2

On a skillet, heat coconut oil or butter and sauté the spices for 10 seconds.

3

Add the asparagus and toss thoroughly with the spices.

4

Plate the asparagus and serve on its own or with tomato sauce, chutney, pancakes, or any dish you fancy.

Nutrition

• 60.0 Calories
• 3.0g Carbohydrates
• 0.0mg Cholesterol
• 5.0g Fat
• 1.5g Fiber
• 2.0g Protein
• 200.0mg Sodium
• 0.0g Trans fat