Posted on August 13 2015
Why We Love: Asparagus By Roki Prunali
I remember as a child, I hated asparagus, but as an adult asparagus is a vegetable I cannot live without. When springtime comes, and the asparagus spears start to sprout, I start planning all the plates I want to make. Living in Italy, one of my favorites dishes that I enjoy very much is Risotto with Asparagus, but the possibilities are endless. Just to give you a little info about the nutritional value, asparagus has about 20 calories per serving (5 spears) and no fat, while supplying us with 70% of our daily Vitamin K. Let me take you Pretty Birds on the journey of the asparagus.
So I know you are wondering, why is it that my urine smells after I eat asparagus? This vegetable, and only this vegetable, contains asparagusic acid that wen digested, it breaks down into sulfur containing compounds, hence the horrible smell. Asparagus are a natural diuretic and can help rid the body of excess salt and fluid, flushing out toxins in the kidneys. They also help stabilize digestion because of the high amount of protein (3g per serving) and fiber (3g per serving) mostly in part of the presence of inulin, a unique dietary fiber and also a prebiotic.
For all my pregnant ladies out there, eat your asparagus because they contain a significant amount of folate, which can decrease the risk of neural tube defects. Let’s not forget about the antioxidant glutathione that protects the skin from sun damage and pollution, while also slowing down the aging process.
Looking for a recipe that is not just the simply steamed asparagus, try this recipe for a yummy protein filled salad:
8 Slices of bacon
8 Ounces of Chicken Breast
1 Avocado (Ripe)
1 Tablespoon of butter
2 Cups of Chopped Asparagus
4 Cups of Spinach
¼ Cup of Olive Oil
¼ Cup of Balsamic Vinegar
Fry the bacon in a pan (use the fat of the bacon, no need to add olive oil or butter). Dry bacon and crumble into small pieces.
Sauté asparagus in pan with butter.
Mix salad with spinach, chicken, avocado, asparagus and bacon. Add olive oil and balsamic vinegar to your liking.