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.
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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