A Recipe for Asparagus (It’s that time of year!)

1 pound of asparagus

2 teaspoons olive oil or vegetable oil

1 teaspoon vinegar

¼ teaspoon salt

1 drop of black pepper essential oil

1 garlic clove, minced

2 teaspoons fresh herbs of your choice (parsley, tarragon, or sage) or 1 tsp. dried

 

Directions:

Preheat oven to 400 degrees. Wash asparagus thoroughly, snap at a natural weak spot. Discard thick bottoms. Whisk together oil, vinegar, salt, black pepper EO, garlic, and herbs. Place asparagus in a large bowl and coat with dressing, then place on ungreased baking sheet and bake for 20 minutes, stirring every 5 minutes.

The best way to prepare asparagus for cooking or baking (or raw eating) is to wash it thoroughly and then snap it – by hand – at its natural weak spot, which is usually a bit lower than halfway on the stalk. Save the upper part of the stalk (with the tip, which contains many of the nutrients) and discard the lower half, which is too tough for our digestion.

Asparagus contain a special kind of fiber, (a prebiotic) called inulin, which is essential for the healthy bacteria that live inside our gut and help us digest our food and keep our digestive system working properly.

Asparagus is a good source of potassium, which can support a healthy blood pressure. One cup of asparagus contains about 300 milligrams of potassium. Also rich in vitamin K, a one-cup serving of asparagus will provide over 100% of the daily requirement for this essential vitamin.

The Vit K assists the body in clotting properly, a real benefit when giving birth. Many women have their doctors or midwives concerned when their BP goes up in late pregnancy the potassium could have real benefits as well.

I can’t talk about asparagus without mentioning it is one of the best foods for your adrenals. So when you feel like you have been pushed to the max, your adrenals will be doing a happy dance when you alkalize your body and flush out unproductive acids with yummy asparagus.