VEGETABLE OF THE WEEK: ASPARAGUS

The long awaited asparagus has finally come into season and is available at the farmers market. This vegetable dates as far back as 3000 BC; it is depicted as an offering on an Egyptian frieze. I anticipate it’s return every year and enjoyed it tossed in olive oil, roasted in the oven and then drizzled with a lemon.

It has many great health benefits too. It’s low in calories and sodium while being a good source of vitamins C, E and K as well as dietary fiber.

As the weather warms up, I naturally veer towards more salads and this one struck me as simple yet a great combination of flavors.

I also recently purchased a blender specifically for juicing and make a huge green juice every morning. I think this smoothie recipe looks like an interesting choice.

And how about starting of your day with this nutritious breakfast.

Fun fact: Right after you eat asparagus, your urine takes on a very interesting odor.