Home | Food | Asparagus!

Asparagus!

By
Share with a friend on:    
Font size: Decrease font Enlarge font
Asparagus!

Another Sucker-Punch to Anxiety and Seasonal AD

When your body speaks- listen! It might be telling you you need something you’re not getting enough of. Lately I’ve been craving this gorgeous vegetable.

This sulfur-rich veggie also contains the specifically beneficial B vitamin, folic acid. Low levels of folic acid are linked to neurotransmitter impairment, which can lead to anxiety.

A 5 ounce serving provides about 60% of the recommended daily allowance for folic acid! It also contains moderate amounts of potassium, which can lower blood pressure.

It’s good blanched and tossed in a chopped salad, on a flatbread or in a breakfast muffin…so many possibilities! Here’s a great recipe for breakfast or brunch. It’s simple, great for you and easy to make for guests! Enjoy it with some mimosa or fresh squeezed lemonade. Mmmmm.

Poached Eggs over Roasted Asparagus with Lemon Vinaigrette

What You Need

20 spears of asparagus, fibrous ends broken off

1 teaspoon olive oil

2 humane certified eggs

2 tablespoons white vinegar

shaved parmesan

cracked pepper

------------ 

For the dressing

2 teaspoons lemon juice

4 teaspoons olive oil

A drop of Dijon mustard

------------ 

What You Do

Preheat your oven to 350

Roast your asparagus for 15 minutes (or until cooked to your liking)

------------ 

Meanwhile, fill a large, high sided skillet a few inches up with hot water

Add your vinegar, and bring the water to a simmer

Crack one egg into a small bowl

When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms

Slowly sink your egg into the middle of the "whirlpool"

Cover with a lid, turn off the heat, and let the egg sit for 5 minutes

Remove from the water with a slotted spoon, and repeat the process with your other egg

Dressing

Whisk or shake the lemon juice, olive oil, and Dijon mustard together and season with salt and pepper.

The Dish

To assemble, lay your asparagus down on a plate, top with your poached eggs, and pour your vinaigrette over top of everything. Garnish with shaved parmesan and fresh cracked pepper. A lemon or orange wedge is a nice touch if you have guests.

 

Bon Appetit! 

Share with a friend on:    
image

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more
image

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more
image

Sara Snelling, Fox Valley Nutritionist

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
image

11th Hour Bartending Services

We are a mobile bartending service located in the Fox Valley and have been bringing fun craft cocktails to private…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue