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Saturday, March 5, 2011

*Asparagus - A Spring Veggie* (GF)



I remember when I was living in Canada, seeing asparagus at a good price meant Spring had arrived!  Asparagus acts as a natural diuretic, so eat some asparagus with a meal that you know is going to be high in sodium.  Did you know it is actually a herb (or does one say, an herb)?  1 Cup contains 43 calories, 4.6 g protein, 0.11 g fats, 7.6 g carbs and 2.85 g fiber (4.75 g net carbs).

Asparagus is also a rich source of minerals such as magnesium,  phosphorus, selenium, zinc, sodium, iron, copper, calcium and manganese. Vitamins such as, vitamin C, vitamin K, vitamin B6, vitamin A, thiamine and niacin also are present in sufficient quantities.

Health Benefits:  It can help prevent cancer, lower blood pressure, prevent bladder and urinary tract infections and possesses antiviral and anti fungal properties.

Hmmm, asparagus recipes!

ASPARAGUS

This is an abundant spring vegetable, happily low in carbs.

Text Box: Yield:  8 servings
1 serving
13.6 calories
1.5 g protein
0.2 g fat
1.5 g carbs1 lb asparagus (0.454 kg)






Hold base of asparagus stalk firmly and bend stalk.  End will break off at place where stalks are too tough to eat. Discard ends and trim scales if stalks are gritty.  Cut asparagus diagonally crosswise in desired lengths.  In large saucepan, in boiling, salted water, add stalks and bring water to boil again.  Reduce heat to low; cover and simmer until tender-crisp.  Whole asparagus will take about 6 to 7 minutes, cut-up stalks about 5 to 6 minutes.  Season with butter, salt and pepper or Hollandaise Sauce, page 92 or Lemon Sauce, page 77.

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