You know spring is just around the corner when asparagus starts showing up at your local grocery store. In season from February to June, asparagus is rich in folate, which is vital when it comes to producing cells in your body. This spring veggie is also a great source of vitamins E, A and C — all antioxidant powerhouses in their own right. And let’s not forget about the fiber and potassium you’ll be putting away when you add asparagus to your meal.
So, next time you’re thinking about what to have for dinner, swing by the produce aisle and pick up a bunch of asparagus. You can eat it raw, shaved in a salad, or have it roasted, grilled, sautéed or tossed in a simple stir-fry.
Looking for a quick and easy recipe? Try our Asparagus, Basil and Pea Pasta.
Asparagus, Basil and Pea Pasta
Serves 3-4
- 1 tbsp extra virgin olive oil
- ½ cup onion, diced
- 2 cloves garlic, sliced
- 1 cup cherry tomatoes, cut in half
- 1 tbsp tomato paste
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups basil leaves, cut into thin ribbons
- 1 cup frozen peas
- ¼ tsp kosher salt
- ½ tsp black pepper, freshly ground
- ¼ tsp red chile pepper
- ¼ tsp dried oregano
- 3 tbsp reduced-fat Parmesan cheese
- 8 oz whole wheat spaghetti
1. Wash and prep asparagus, basil, onion, cherry, garlic and tomatoes. Once veggies are prepped, get a pot of salted water on the stove and bring to a boil. Cook spaghetti according to package directions.
2. Meanwhile, heat a large sauté pan over medium high. When pan is hot, add olive oil. When oil is hot, add onions and cook for 4 to 5 minutes, until they start to brown. Add garlic and cook for 1 to 2 minutes. Then stir in tomato paste along with cherry tomatoes and cook for another minute before adding the asparagus, basil and peas.
3. Season the veggies with salt, black pepper, chile pepper and oregano, then give everything a good stir. Reduce heat to medium low and cook, covered, for about 8 to 10 minutes, stirring occasionally.
4. When asparagus is crisp-tender, add noodles to the pan and toss thoroughly with veggies along with Parmesan cheese. Serve immediately.
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Lisa is the director of content strategy at Zipongo. Her experiences include editorial and strategy at both start-ups and enterprise companies along with cooking at a top restaurant in NYC.
