Asparagus is a fantastic healing vegetable that is high in essential minerals such as selenium, zinc, and manganese which are vital for a strong and healthy immune system. This is especially important if you have a family line of breast cancer or cardiac problems. It is also high in vitamins A, K, and B-complex including folate which is a building block for a healthy cardiovascular system and for woman who are trying to conceive.
Asparagus contains aspartic acid which is an amino acid that neutralizes excess amounts of ammonia in the body that is often the cause of exhaustion, headaches, and poor digestion. Perfect of people with gout. Asparagus contains significant amounts of healthy fiber and protein which helps to maintain blood sugar levels, prevent constipation, stabilize digestion, and stop the urge to overeat.
It also contains a compound called asparagine which is a natural diuretic that breaks up oxalic and uric acid crystals stored in muscles and in the kidneys and eliminates them through the urine. This natural diuretic is helpful in reducing water retention, bloating, and swelling in the body.
Asparagus is also high in glutathione which is an antioxidant powerhouse and particularly beneficial for those suffering with autoimmune conditions, liver disease, heart disease, cancer, and diabetes. Asparagus is known to help strengthen the liver, kidneys, skin, ligaments, and bones and it’s chlorophyll content makes it a great blood builder. Asparagus also contains inulin which encourages good bacteria in the gut that boosts nutrient absorption and helps to keep the immune system functioning properly. Asparagus is a nutrient-packed, delicious vegetable that can be eaten raw or steamed and added to soup, salads, stews, rice, and/or veggie dishes.
ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE
FOR THE ASPARAGUS
2 pound asparagus, trimmed
FOR THE LEMON BUTTER SAUCE
3 tablespoons fresh meyer lemon juice
3 tablespoons organic , low-sodium vegetable broth
1 teaspoon white vinegar
3 tablespoons heavy cream
1 teaspoon sugar
4 tablespoons unsalted butter , cut into pats*
salt and fresh ground pepper , to taste
Garnish with parmesan cheese , fresh chopped parsley and lemon zest
FOR THE ASPARAGUS
Fill a large pot with about 2 inches of salted water and bring to a boil.
Add asparagus to the boiling water; cover with a lid and let it steam until it’s cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.
Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.
In the meantime, prepare the LEMON BUTTER SAUCE
In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.
Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
Season with salt and pepper.
Simmer until sauce begins to thicken.
Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.
Taste for seasonings and adjust accordingly.
Transfer cooked asparagus to a serving plate.
Serve the lemon butter sauce by drizzling over the asparagus or on the side.
*IF you prefer a creamier sauce, add more butter, about a tablespoon at a time.
Please share with family and friends, thank you.
Health and Wellness Associates
Dr P Carrothers