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My Paleo Pal this month is Maggie, who blogs at m=1. She sent me a bunch of beautiful asparagus. This month I sent her leeks. Check out what she did with them!
Generally, I simply blanch asparagus quickly for 5 minutes then run them under cold water and serve cold. But since it is cold outside I thought I would do something different, so I roasted them and made them into a delicious, nourishing soup. The soup came out much better than I expected!
Asparagus is loaded with nutrients. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. It is also rich in glutathione, a nutrient critical in the detoxification pathways. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
Asparagus has many anti-oxidants which help neutralize cell damaging free radicals. It also delivers folate, which works with vitamin B12—found in animal products—to help prevent cognitive impairment.
Additionally, asparagus contains contains high levels of the amino acid asparagine, which serves as a natural diuretic. This is helpful for people who suffer from edema (an accumulation of fluids in the body’s tissues) and those who have high blood pressure or other cardio-vascular diseases. You remember when you have eaten asparagus, as there is the distinctive odor in the urine.
Pairing asparagus with nutrient dense chicken broth serves up a fantastically rich and nourishing dish.
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