Goodness of Asparagus

Asparagus. Known for its goodness. These little tree like veggies certainly catch my attention at the market because they are a personal fav. They're packed with all kinds of nutrients and offer a delicious flavour. What's not to like?

Asparagus comes from the same family as garlic and onion. There are around 300 types of Asparagus in the world including one species from Africa which is considered poisonous. Asparagus is very easy to come by as it's grown all around the world.

People most commonly assume Asparagus is green but there is also white and purple stems that are cultivated and harvested for sale. The purple stems have a sweeter taste compared to the green and white stems. By far, the green Asparagus is the best to eat of the three. They are known to have many more nutrients and health benefits, including:

- Good source of fibre which helps with digestion
- Good source of folate which is essential in producing red blood cells
- Good sources of vitamin, A, B6, C, E and K
- Very high in anti-oxidants which helps in slowing down the ageing process
- Good source of glutathione, a detoxifying compound that helps break down carcinogens
- A natural diuretic, it helps rid the body of excess salt
- Low in calories, so it makes a good snack
- It contains anti-inflammatory compounds which fight against type 2 diabetes 

Here is a quick and simple recipe I like to use when preparing Asparagus

Ingredients
1 Bundle Asparagus, bottoms cut
2 Tbps Balsamic vinegar
2 Tbsp Olive Oil
Pinch of salt and cracked black pepper

Directions
Place Asparagus on baking sheets and drizzle with vinegar and oil. Pinch some salt and pepper before and after cooking in the oven for 15 minutes at 375C.

Remember when preparing Asparagus, steam, grill or eat raw. Try not to boil them because boiling pulls out most of the nutrients.

Enjoy!