What’s in Season: Asparagus


It’s that tall skinny vegetable that’s known for making your pee smell a little funny. It’s one of my favorite vegetables, but I have to admit, before writing this I really didn’t know much about it.

So I hopped over to World’s Healthiest Foods to find out more. The most interesting thing I learned, was that in addition to having several beneficial vitamins and minerals, asparagus contains a substance called inulin.

Inulin is a carbohydrate that is able to survive your digestive track and make it all the way to your intestines. Once there, it helps to support the good bacteria in your gut. When there’s a healthy ratio between the good and the bad bacteria, you have a happy gut, but when the bad guys take over, that’s when you can start to experience all types of health issues. The bad guys live off all the junk we eat. And the good bacteria, well one thing that promotes their well being is inulin.

After suffering from UC for so long, anything the promotes a healthy gut is a winner in my book. Especially, something I love as much as asparagus.

Since I made the commitment to eating healthier, one of the things I’ve been trying to do is incorporate more veggies into my diet. I’ve found that a great way to do that is by starting my day with them, so asparagus for breakfast it is.

Asparagus Leek Frittata type

I found this recipe for an Asparagus and Leek Frittata at Epicurious. This is a perfect spring dish since both Asparagus and leeks are in season in the spring. This recipe is also vegetarian but my meat lovers can always add sausage to the frittata or serve with a side of bacon. Either way, you’ll feel good that you started your day with veggies and something that’s good for your gut. Frittatas are also an easy egg dish for those of us who aren’t skilled in the omelet flip.

First, wash and cut the asparagus into 1 inch pieces, removing the tough bottom parts.  

Next, wash your leeks then cut all the beautiful green parts off, so all you’re left with is the light green and white section. If you’ve never cooked with leeks before, make sure you pull off at least one of the outer layers. Leeks are grown partially under dirt, so it’s very common to find dirt trapped between the outer layers and no one wants dirt in their frittata.


I adjusted the recipe slightly. I added garlic because I love garlic but decided to skip the mushrooms since I’ve never been a fan of them. I also threw in some sundried tomatoes because of the mild sweetness they add.

Let the butter heat up, then add the asparagus, leeks, garlic and tomatoes, and season to taste with a little salt and pepper.

As a side note: I sampled the sautéed mixture before I added the eggs and cheese and I liked it so much I ended up cooking it (minus the tomatoes) for dinner as a side dish later that week. It went perfectly with Chicken Parmesan.

Once the veggies have cooked for a few minutes, add the egg and cheese mixture to them. Before your eggs completely set, sprinkle some more Parmesean and Fontina cheese on top and stick the pan in your pre-heated oven.

Your fritatta only needs a few minutes in the oven. You’ll know it’s done when the cheese on top has melted and starts to turn golden and when the eggs puff slightly.

When it’s done, it’ll be time to enjoy a dish featuring what’s in season, asparagus.

Advertisements

2 thoughts on “What’s in Season: Asparagus

  1. Great progression from the last blog. After reading What’s in Season last time and now What’s in Season: Asparagus, I am so ready to whip up Asparagus and Leek Frittata recipe in my kitchen. Or even better, Asparagus and Leek Frittata in yours. Beyond consuming a delicious and healthy meal, there’s one more thing: the photographs you used and reason why you borrowed my camera. I am so pleased that you borrowed my camera and turned your kitchen into a photo studio to create your own stock pics to support your blog’s point of view. The photos are wonderful. I thought they were stock pictures from the internet. But oh, no, they were creatively shot by you at home. You go girl. To quote the renowned African-centered novelist, Ayi Kwei Armah, “Creators, that’s we need to be.”

  2. Pingback: What’s in Season | Greedy Girl In Las Vegas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s