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In Season Now: Asparagus

Below is an article I did for Glitter Guide this week, and it’s the first of a new series called In Season Now. This article features recipes for asparagus, which is—you guessed it–abundant during springtime! Scroll down to read it in full, and check out the original on Glitter Guide’s website.

Slender and green asparagus is in season from February until June. Chock-full of nutrients like folate, potassium and Vitamins E, A and C, it has only 22 calories per six spears—making it a delicious and nutritious veggie to incorporate into your meals this spring! (Just be sure to eat it soon after purchasing, as it only keeps for a few days in the fridge.) To prep, simply rinse the stalks under water and snap off the fibrous base. And now, for the recipes…

If you’re new to asparagus, grill it with a little oil and salt. It makes for a simple and tasty side dish. (image)

Best served warm or at room temperature, asparagus with shiitake mushrooms, shallots and peas makes a lovely vegetable side dish any day of the week. (image)

In this yummy green soup, asparagus teams up with kale and broccoli to give you some serious springtime nutrients. (image)

For a luxurious lunch (or pre-dinner course), try making this Seared Tofu, Asparagus and Macadamia Salad recipe. (image)

This spring vegetable risotto is made with asparagus, zucchini, fava beans, snap peas and morel mushrooms. It’s hearty enough to be a meal on its own. Bonus: it’s vegan! (image)

Perfect for nights when you need a quick and easy weeknight meal! Add asparagus to pasta for a dose of freshness. (image)

Instead of grabbing take-out, try making teriyaki tofu with asparagus and snow peas at home. (Chopsticks are optional!) (image)

Another easy pasta dish, this asparagus, snap pea and avocado pasta is ideal for springtime picnics when the weather warms up. (image)

Do you eat seasonally? Why or why not?

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