Spring Mood Food Spotlight on Asparagus

It’s spring! Well we made it through quarantine winter. Holy asparagus that was not easy. Well it’s still not easy but now I feel hope. ⁠ ⁠And I’m also going to tell you why you should eat asparagus. It’s in season during the spring. ⁠ ⁠

Asparagus:⁠ ⁠

  • First, it’s a vegetable and all vegetables are good for you!⁠ ⁠
  • A mild diuretic meaning it helps reduce bloating and helps eliminate excess salt in the body (good to eat after too much processed foods)⁠ ⁠
  • Full of fiber that feeds the good guys in your gut. The better your digestive health the better your overall health.⁠ ⁠
  • Contains high amounts of folate. If you want to get pregnant asparagus a go-to food.⁠ ⁠
  • It’s got vitamins K, B1, B2, C, folate, copper and selenium plus it’s got a unique flavor.⁠ ⁠
  • Has glutathione which is one of the body’s premiere antioxidant molecules – aka it keeps you young! Glutathione also plays a critical role in our body’s detoxification processes. ⁠ ⁠
  • It helps balance blood sugar which helps balance mood.⁠ ⁠
  • Asparagus comes in white and purple too which is a fun way to change it up.⁠ ⁠ The more local you can get this spring veggie the better.
  • It’s a perennial meaning if you plant it, it will continue to come up every year so plant it in your garden!⁠



  • Asparagus
  • Olive oil
  • Lemon
  • Salt


Wash the asparagus and dry well. Then snap the ends off. By grabbing one end with one hand and the other with your other hand, gently bend until the asparagus end snaps off. I always compost the ends but you can certainly eat them! They are just tougher.⁠ ⁠

Cut a few slices of lemon into thin rounds (as thin as you can safely cut them). Use more lemons if you like lemon and less if you just want a subtle flavor.⁠ ⁠

Then drizzle/lightly coat the asparagus stalks with a little bit of olive oil and a pinch of salt and pepper.

Put the lemon slices on and around the asparagus

Place on a baking sheet and roast at 400 for 5-10 minutes (less time for thinner stalks and more time for thicker stalks). ⁠ ⁠

Another option is to sauté them in a cast iron or other sauté pan on the stovetop.⁠ ⁠

You will know they are done when they are bright green and vibrant. If you over-do it they will be soggy and this happens quickly so keep an eye on them. ⁠ ⁠ Done and done. The perfect spring side.⁠

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