The benefits of eating with the season: asparagus


If you’ve ever had a peach or tomato in the middle of winter, you may have noticed that there was apt to be something missing — flavor!

Off-season fruits and veggies just don’t taste like much. They get trucked or flown too far, tend to sit too long in cold storage, and in the process lose any semblance of freshness.

And that brings me to asparagus, my favorite springtime treat. It’s one that just doesn’t taste the same when it comes in from Peru in the middle of December.

Here’s are the aspects of asparagus it’s important for you to know:

Aside from being a very elegant addition to any meal, asparagus can pack quite a nutritional punch.

They’re high in fiber, antioxidants, and vitamins A, C, E and K (which helps with blood clotting). They’re also an excellent source of glutathione.

Now, glutathione has been called by experts the “mother of all antioxidants.” If you’ve never heard of it before, you should write it down and stick it on your fridge. Because glutathione is one molecule you definitely need to stay healthy and prevent disease. And asparagus provides you with a hefty dose of it!

Asparagus can also become a perennial in your backyard garden, as well as your own indicator that spring has arrived. The plants can keep producing shoots for up to 30 years if well cared for.

There are many ways to enjoy asparagus aside from just steaming the stalks and topping with lemon and butter.

Trimmed and cooked asparagus tips go really well with pasta, in salads and even on buttered toast, which is my favorite way to eat any leftovers (and much healthier than jelly).

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