Health tips

Asparagus are in season

Quick Facts

  • Nutrient-dense food high in fiber, folate and numerous vitamins
  • Used as a medicinal vegetable for 2,500 years
  • Rich source of Glutathione, antioxidants and B vitamins
  • Benefits the urinary tract, brain and bones

Benefits of ASPARAGUS

1. Digestive health:

Fiber in asparagus improves digestion because it moves food through the digestive tract. It also releases organic acids that provide fuel, cleanse the digestive tract, help liver functioning and eliminate toxins, pathogens and added cholesterol and sugar.

2. Healthy pregnancy:

Folate plays an integral role in fetal development because it decreases the risk of neural-tube defects. Folate is also important for everyone because it helps with DNA copying and synthesizing, cognitive functioning, producing new cells and supporting nerve and immune functions.

3. Free Radical fight:

Great source of glutathione, a detoxifying compound that helps destroy carcinogens and other harmful compounds like free radicals. It is also packed with antioxidants, boostings it’s ability to neutralize cell-damage and slow the aging process.

4. Natural diuretic:

Contains high levels of the amino acid asparagine, which promotes urination. Increased urination flushes out excess fluids and salt from the body. Especially beneficial for edema, an accumulation of fluids in the body's tissues, bloating, urinary tract infections and high blood pressure or other heart-related diseases.

5. Blood clotting:

Most known to help with the blood clotting, Vitamin K is also beneficial for bone health, especially as we get older.

6. Energy:

High in B1 Thiamine, this vitamin plays an integral role in how the body uses energy from food. By converting carbohydrates into energy it benefits metabolism, blood sugar management, focus and strength.

How to incorporate into your diet

Coriander and lemon-crusted Salmon with asparagus and poached egg

  • 1 T coriander seeds
  • 1 tsp lemon zest
  • 3/4 tsp fine sea salt
  • 1/2 tsp crushed red pepper
  • 1 lb. wild salmon, skin on, cut into 4 portions
  • 1 lb. asparagus
  • 2 T extra virgin olive oil
  • 1 T lemon juice
  • 1 T chopped fresh mint
  • 1 T chopped fresh tarragon
  • 1/4 tsp ground pepper
  • 8 C water
  • 1 T white vinegar
  • Eggs

Position the rack in the upper third of the oven; preheat broiler. Coat a rimmed backing sheet with cooking spray.

Toast coriander in a small skillet over medium heat, shaking the pan frequently, about 3 minutes.

Combine coriander, lemon zest, 1/2 tsp salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon pieces with spice mixture and place salmon on the prepared baking sheet.

Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the asparagus with oil, lemon juice, mint, tarragon, pepper and remaining salt. Let stand while you cook the salmon and eggs

Broil the salmon until just cooked through, 3-6 minutes, depending on thickness.

Top the salmon and asparagus salad with a poached egg.