Spring means fresh asparagus – a wonderful vegetable with many health benefits. Asparagus are high in folate, which is essential for a strong cardiovascular system and prevents several birth defects. Asparagus also contain a carbohydrate called inulin, which although we don’t digest it, the good gut bacteria that we want to keep happy do digest it.
The asparagus season runs from April through May. There are so many ways to eat asparagus – like on toast with poached eggs smothered with béchamel sauce or made into soup or steamed and dripping with butter. You can toss them into pasta dishes, put them in stir fries and add to egg dishes. Try them different ways and enjoy them while they are season. This quick and simple dish is my favourite at the moment.
When shopping, look for asparagus that are rounded and firm (not twisted) with deep green or purple-tinted closed tips. Eat within a day or two of buying them and buy fresh again, instead of buying lots and storing them in the fridge.
Parmesan Baked Asparagus
Preparation Time: 10 minutes
Baking Time: 20-25 minutes
Serves: 2 adults and 2 children
1.5kilo/3lb 5oz of asparagus
175g/6oz parmesan cheese, finely grated
170ml/5½fl oz/2/3 cup olive oil
A fresh loaf of wholemeal bread.
1 Preheat the oven to 200C/400F/Gas 6. Wash the asparagus and snap the soil end off. They will break where they start to get tough. Shake them dry and then place in a large baking dish – the bigger the better so that they are not layered too much on top of each other.
2 Pour on the olive oil and the sprinkle evenly with the parmesan cheese. Bake for 20-25 minutes until the asparagus are just cooked and the cheese is beginning to brown. Serve with the hot olive oil and plenty of bread for dipping.
There you go – wonderful, simple asparagus you can enjoy every day they are in season. For more recipes you and your family can enjoy, check out “The Best Recipes for Babies & Toddlers” in the book section.
Happy Eating,
Renée Elliott
Founder, Planet Organic
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