Asparagus is a very tasty and healthy vegetable. I use to think it was gross growing up, but I really enjoy the taste of it now. It is concentrated with nutrients like fiber, folate (67% of our daily value per cup), Vitamin A, C, E, K (100% of our daily value per cup!) and chromium (which is very good for those with blood sugar problems). It is a prebiotic because it goes undigested in the small intestines, feeding the good bacteria in the large intestines. It also contains glutathione which helps break down carcinogens in our body (cancer causing substances we encounter, eat, apply on, breathe in on a daily basis). And it is well known to be a very highly ranked antioxidant, used in large or concentrated quantities (like capsules or tinctures) for fighting cancer and preventing aging.
One fact about asparagus is that, unlike many other vegetables, it does not die immediately when picked. Instead it continues its metabolic activity; taking in oxygen, breaking down glucose and releasing carbon dioxide into the air. But because of this it goes bad quicker too, not to mention gets depleted of those amazing vitamins by even 50% after just a few days, so it is recommended to eat within 2 days of purchasing. This is also one of the veggies that are safe to consume non-organic because it is not heavily sprayed or available in GMO yet.
Roasted Asparagus with Cream SaucePrint Recipe
- 1 Bunch of Asparagus
- 1 Tbsp - Coconut Oil
- Sea Salt to taste
- Black Pepper to taste
- CREAM SAUCE:
- 1/2 Cup - Almond Milk
- 1 Tbsp - Flour (I used brown rice flour)
- 1 Tbsp - Olive Oil
- 1 tsp - Paprika
- 1 tsp - Garlic Powder
- 1 tsp - Onion Powder
- 1 tsp - Red Pepper flakes
- OPTINAL (for garnishing) - Vegan Shredded Cheese
Preheat your toaster oven to 400F.
Wash your asparagus and cut off the discolored ends.
Line them in one layer on an oiled down baking sheet. Lightly drizzle melted coconut oil over the asparagus (I don't like cooking olive oil as it turns into a carcinogen at a low temperature). Sprinkle salt and pepper on top.
Bake for 20 minutes or until softened and crispy.
CREAM SAUCE: Combine all of your ingredients except for the olive oil, and place into a small pan on the stove at medium low heat.
Stir and cook at a light simmer for 3-5 minutes, or until thickened.
When it reaches your desired consistency, take off of the heat, add your olive oil, and taste to adjust spices as needed.
Use this sauce to coat your roasted asparagus with.