It starts with a crunch and finishes buttery and smooth, like a cross between a snap pea and an artichoke. A perfect complement to rich sauces and light dressings alike, asparagus is available year-round in the US as an import from warmer climates. But during spring and early summer, the freshly picked, locally grown varieties burst with a delicately sweet, earthy flavor unmatched by the long-distance travelers of autumn and winter. No comparison.
The Mindful Kitchen Recipe: Try shaved asparagus salad
Savor asparagus season with a simple salad of raw, thinly shaved spears. Grab a bunch of the thicker spears (go with green or purple, not white) and run a vegetable peeler down the length of each to create ribbons. Toss with the juice of half a lemon and a glug of olive oil. Sprinkle with salt and pepper. If you’re feeling fancy, toss in some shaved or grated Parmesan cheese.
Nutrition info
Asparagus is an impressive source of many nutrients: vitamins K and C, folate, copper, and most B vitamins, to name a few. It’s also high in flavonoids that offer heart-protective benefits.
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