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It’s springtime, and that means asparagus is in season! This quick-cooking vegetable is rich source of vitamin K, iron, folate, fibre, and antioxidants, helping to reduce the risk for common health concerns such as type 2 diabetes, heart disease and cancer.  There are many ways to incorporate asparagus into your meals; steamed, roasted, or chopped and added to a tossed salad, wrap, or omelet. My favourite way is to eat them is roasted. Arrange the asparagus in a single layer on a baking sheet, and drizzle with olive oil and salt and pepper to taste. Bake for about 8 minutes at 500F, or until tender. You can also add parmesan cheese once they come out of the oven for some extra flavour!

Here are some other tips:

  • mix up your dinner plate and try asparagus in different colours (purple, white, pink, violet and green – they all taste the same)
  • pick asparagus with firm stalks and deep green or purple tips
  • break off and discard the stem end (about ¼ inch) before cooking

Warning: You may notice that your urine smells funny after eating asparagus – this is normal, but not everyone can smell it! There seems to be some mystery about urine odor and asparagus, but it’s believed to be related to our DNA and genetic tendencies.