Today is Thankful Tuesday and I am thankful for Spring . . .To me, Spring time means fresh asparagus.
But, too many people say they're not fans of this fab veg! (recipe at bottom)
I will admit, I wasn't always but it took a good friend to show me how to cook it properly and POOF! I became an instant fan and now, like those wine affectionados counting down the days to the new Merlot . . . I get excited about the fresh crop of asparagus :0) 
So let's begin our lesson in this fantastic veggie that wasn't always classified as vegetable.
Once upon a time it was a lily!! It has been around forever, being pictured on an Egyptian frieze dating to 3000 BC.
Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.
Asparagus is:
- Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
- Contains no fat or cholesterol.
- Very low in sodium.
- A good source of potassium.
- A source of fiber (3 grams per 5.3 oz. serving which equals the Carb grams!)
- An excellent source of folacin.
- A significant source of thiamin.
- A significant source of vitamin B6.
- One of the richest sources of rutin, a compound which strengthens capillary walls.
- Contains glutathione (GSH)
If you've not ever cooked with fresh Asparagus you have to try this simple roasted method:
Roasted Asparagus with Garlic and Parmesan
3 pounds asparagus spears (about 22 spears per pound)
2-3 tablespoons olive oil
3-4 cloves garlic finely minced
Kosher or sea salt
3/4 cup grated Parmesan cheese
Preheat oven to 450 degrees F
Trim a little bit off the ends of the asparagus, and peel the white, woody sections of each stem with a potato peeler.
Put the olive oil and garlic on a large cookie sheet, and add the asparagus spears, with half the spears facing in each direction. If you don't have a large enough sheet, use two or make a smaller batch.
Salt the asparagus spears and toss them in the oil until all are coated.
Cover the cookie sheet with foil, and put it into the hot oven for 5 minutes.
Remove the sheet, lift the foil and turn the asparagus. Replace the foil and put back into the hot oven for 5 more minutes.
Remove the cookie sheet, take off the foil, and sprinkle the asparagus thickly with grated Parmesan, distributing it evenly over the bottom section of the asparagus.
Return to the oven and roast until the cheese is brown in spots.
Serve hot, giving each person some asparagus topped with melted cheese and some shards of toasted cheese from the bottom of the pan. They will love you for it!!!
Stay tuned for more Asparagus stuff in the days to come - I'm going to change your mind, I promise!!!
If you would love to buy a house where you could grow your own Veggies, including Asparagus, call Susan Emo to have her find you your very own Little House of Veggies in Kingston, Gananoque or in the 1000 Islands!
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