It’s Asparagus season, and one of the best times to eat it is early Spring when it is local and the stalks are thick and juicy!
Asparagus is a perennial. It takes three years after planting asparagus to strengthen the roots and start harvesting it. After that it just gives and gives every Spring. I find that as the weather warms the stalks get thinner, so I like to make this side when they are fat and abundant.
Asparagus is packed with nutrients like folate, vitamins E, C, A and K, as well as a trace mineral, chromium, that heightens the ability of insulin to transport glucose from the bloodstream into cells. Asparagus also contains soluble and insoluble fiber. It is also is a good source of the antioxidant glutathione which is said to slow the aging process and benefit your skin.
Did you know Asparagus can grow as much as ten inches in 24 hours? Amazing! It is also a natural diuretic and can help the body get rid of excess salt and fluid. One caveat – If you have had calcium kidney stones or gout, asparagus is one of the foods to avoid (see here).
The recipe is simple and delicious!
Bacon Wrapped Asparagus
16 Fat Stalks of Asparagus or more if stalks are thinner
8 Pieces of Good Quality Bacon
1Tablespoon Coconut Oil or Olive Oil
1 Teaspoon Coarse Salt (I used Fleur De Sel)
Preheat your oven to 450º degrees.
Lay out a parchment lined, rimmed baking sheet. Wrap a piece of bacon around two fat stalks of asparagus (or three to four thinner stalks) and secure with a toothpick. Set the eight bundles on your prepared baking sheet and brush with Coconut Oil or Olive Oil. Sprinkle the asparagus with the coarse salt. Place in your oven 10 to 12 minutes until the bacon has crisped and the asparagus is nicely roasted.