Hey everybody,

Welcome to this edition of Savory Sunday! Let's talk about amazing asparagus! I loove asparagus. I think I would have to say it's probably my favorite vegetable. Lately, JJ and I have been eating a lot of it, so I wanted to share with you our savory method for preparing it.

All you need is some asparagus, a baking sheet, some olive oil, and salt and pepper to taste!

Preheat the oven to 350 and arrange the asparagus on the baking sheet and drizzle a little olive oil on top and then just move the asparagus around to get them all coated. Put them in the oven and let the roast until they are fork tender. Sprinkle with a little salt and pepper to taste and that's it!! I mean how much easier can it get??!! Now, as I researched, I did find out that asparagus is not currently in season. Asparagus is in season from March-May. I have been buying the frozen variety from Trader Joe's. Yes, fresh is always best, but frozen is an alternative when you want to enjoy your favorite veggies. I NEVER buy fruits or veggies in a can. I'll probably do a post about that sometime in the near future.

Anyway, asparagus makes a delicious side dish or you can eat them alone if you prefer. There are a variety of ways you can prepare and use asparagus and this is just one. Asparagus can be steamed and sauteed as well. You can saute them on the stove and serve over brown rice or whole wheat pasta. Steam them and toss them with some other veggies and place in a salad. Be inventive!

Also, in addition to being delicious, asparagus packs a heavy nutritional punch as well!

Check it out (from of my fav online sources):

Second century physician Galen described asparagus as "cleansing and healing."

Asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. Six spears contain 135 micrograms (μg) of folate, almost half the recommended daily intake, 20 milligrams of potassium. Folate is good for pregnant mothers because it protects against neural tube defects in babies. Many studies indicate having plenty of potassium in the diet may reduce the loss of calcium from the body.

Asparagus is also low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. says:

When picking: Look for odorless asparagus stalks with dry, tight tips.

When storing: Refrigerate for up to four days by wrapping the ends of the stalks in a wet paper towel and put in a plastic bag.

I will be enjoying my asparagus even more now that I now all it offers, I hope you will too!