Spring is a wonderful season of renewal and rebirth. The days get longer, the weather gets warmer, and new plants are sprouting up everywhere. After a long winter of heavy foods like soups and stews, it is wonderful to have fresh green vegetables to eat in salads and stir-fries. In most locations, the very first vegetable that pokes its head out of the ground is the Asparagus.
Asparagus heralds in the growing season, most often being the first vegetable harvested in the spring. It has fleshy green stalks, and grows 6-8 inches tall. Tender and crisp, Asparagus is best served roasted, grilled, or steamed with a light dressing of oil or citrus. When picked, the cut ends of the Asparagus should be wrapped in a wet towel, or placed in a dish with a small amount of water, and is best eaten within 48 hours.
Asparagus is a treasure trove of nutrients. This delicious vegetable provides digestive support in a way that is very important, but also very unusual. It is one of a few vegetables that contain a significant amount of natural inulin, a carbohydrate that is classified as a prebiotic. Prebiotics provide fuel for the probiotics already found in your digestive tract, helping them thrive and keep the peace in your intestines. Asparagus also supports digestion by providing 3 grams of fibre per 1 cup, which helps you feel full, and stabilizes blood sugar to prevent cravings and mood swings.
Asparagus also has a unique combination of both anti-inflammatory and anti-oxidative compounds that can benefit many ailments. Saponins and flavonoids are essential anti-inflammatory compounds that Asparagus provides in high amounts. Asparagus also has plentiful anti-oxidants like vitamin C, vitamin E, and Glutathione. Anti-oxidative and anti-inflammatory foods are very important for proper body functioning, and can possibly lower the risk of heart disease, type-2 diabetes, and even some cancers.
Rounding out the powerhouse punch of the little veggie that could are high levels of B-vitamins (B1, B2, B3, B6, and Folate) as well as protein and calcium. Asparagus is one vegetable that you do not want to miss in your spring dishes; it just might save your life!
