The springtime (and summertime for some provinces) vegetable is delicious and loved by our bodies — except for our noses maybe, since pee tends to smells funky after eating a bunch.
These six to 11-inch sticks are high in vitamin A, iron and fibre, and studies have shown eating asparagus can help with digestive health and boost our immune systems. One hundred grams of asparagus has about 20 calories (amazing!), and it can be roasted, boiled, baked, grilled or fried — talk about versatility.
While green asparagus is quite popular, its cousin white asparagus is just as appreciated. White asparagus is white because it's grown underground and can easily be used as a replacement in any of the recipes below.
And in case you missed it, last week we packed beets.
Here's what you need to buy this week, while the other necessary ingredients (like pepper, salt and oils) are likely already in your kitchen.
- Asparagus
- Lemon
- Parmesan cheese
- Balsamic vinegar
- Eggs
- Onions
- Celery
- Leeks
- Ciabatta bread
- Apples
- Chicken breasts
- Spinach
- Garlic
- Arborio rice
- Lemon
- Peas
- Parmigiano-Reggiano cheese
Pack It; 5 Asparagus Recipes
Monday: Baked Asparagus With Lemon, Butter And Parmesan
In 25 minutes, you too can have your very own baked asparagus topped with zesty lemon and cheese. Get the recipe from Natasha's Kitchen here.
Tuesday: Grilled Asparagus With Balsamic Syrup
Great as a side or office snack, this grilled asparagus recipe is topped with a homemade balsamic syrup. Get the recipe from Savory Sweet Life here.
Wednesday: Creamy Asparagus Soup
This silky asparagus soup is perfect for weekend brunch — and even includes a poached egg. Eat it both hot and cold. Get the recipe from Jamie Oliver here.
Thursday: Sauteed Apple, Asparagus And Spinach Chicken Salad
This simple salad recipe is made with four ingredients. Yes, four! Get the recipe from Ripped Recipes here.
Friday: Risotto with Asparagus, Peas, Parsley
If you're looking for a new side dish recipe or something to make for lunch, we recommend this risotto with a lemony finish. Get the recipe from Food 52 here.
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