If you’ve been observant in the produce aisle or farmer’s market lately, you may have been shocked by asparagus prices (99 cents a pound in many grocery stores!) This dramatic drop is due to the unseasonably warm weather in California and promotions are everywhere. While the season starts in February, the main harvest time in California is April through May. Remember, asparagus loses it’s nutrient quality fairly rapidly, so try to eat this nutritional powerhouse food within a few days of purchasing.
Did you know that 1 cup of asparagus contains 3.grams fiber, and 4 grams protein? It also contains 101% of the daily recommended intake (101% DRI) of Vitamin K, , 67% DRI for Folate, and more. Most importantly, similar to Jerusalem Artichoke and chicory root, asparagus is a great source of inulin (a prebiotic- a non-absorbable fiber that serves as delicious food for the health promoting lactobacillus and bifidobacteria living in your large intestine.
Now for the elephant in the room… have you ever noticed your pee smells funny within 15 minutes after eating asparagus? That’s because asparagus contains sulfurous amino acids compounds that are released a volatile substances in the urine resulting in that distinct odor. Only about 25% of people are able to smell the odor, however. Are you one of the lucky ones?
The World’s Healthiest Foods has a nice recipe for a quick 5-minute sauté. If you are in the mood for a delicious soup, try this yummy creamy asparagus and pepper soup recipe:
Creamy Asparagus and Pepper Soup
Ingredients:
2 Tablespoons extra virgin olive oil (any kind of nut oil is also great!)
2 cloves garlic, minced
1 medium yellow onion, chopped finely
1-cup plain almond milk
3-½ cups water
2 lbs. of fresh asparagus
¾ lb. Japanese sweet potatoes, peeled and cubed
3 red bell peppers, roasted
1 tsp. cumin
1 tsp. turmeric
1 tablespoon pure unfiltered apple cider vinegar
3 red bell peppers, roasted
Salt and pepper to taste
Directions:
. Heat oil in a heavy skillet or wok. Add garlic and brown, and then do the
same to the onions until translucent
. Add sweet potatoes, chopped asparagus, almond milk, and water
. Bring this to a boil, add spices plus vinegar, and cook until potatoes slide off
a fork
. Add roasted peppers and puree in small batches in a blender or food
processor.
. Add salt and pepper to taste
** Garnish with blanched asparagus spears, if you like!