I?m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It?s very light and veggie-packed with some protein provided by quinoa. If you?d like to add even more protein I?m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too.

Behold, non-wimpy asparagus!

Normally I don?t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I?ve made the mistake of cooking the hell out of it in the past and it?s something I try not to repeat. Nutrition Facts about Asparagus

Look for firm spears that don?t bend easily. Asparagus doesn?t tend to last very long, so it?s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
Asparagus may aid in digestion thanks to its inulin content which is said to function as a ?prebiotic?
In 1 cup of raw asparagus you?ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
It can act as a diuretic causing you to lose more fluid than normal. Be sure ...