Asparagus bundles

Asparagus is usually thought of as a springtime vegetable but many grocery stores now have a nice supply all year round, making it possible to enjoy this wonderful vegetable whenever the family has a craving. Asparagus is very versatile and it is possible to prepare it in several different ways. This asparagus recipe is easy to prepare and is easy to prepare quickly. Don't wash the spears until right before cooking them, then wash and either snap or cut off the larger white end of each stalk. Cut the ends off right where the green color starts to fade. Do not cut off the pointed green tips as these are the tastiest part of the vegetable.

In terms of nutritional value, asparagus spears are high in many healthy nutrients. It is a good source of fiber, the vitamins A, C, E, and K, folate, and antioxidants. Chromium is a mineral found in asparagus in trace amounts, that benefits the body by helping to control blood sugar levels. Eating asparagus will cause an increase in urine flow which will help to flush toxins from the body. This will also help those who suffer from water retention as long as the asparagus dish is low in salt. Finally those green spears are a good source of glutathione, a naturally detoxifying chemical that may help to prevent certain types of cancers from developing, such as colon, breast, bone and lung cancers. 

When buying asparagus look for firm stalks with tight heads. The cut ends should not be woody or too dried out and the stalks should break with a snap and not bend. 


1 lb of Asparagus stalks

3 Tablespoons of Olive oil

Salt and Pepper to taste

1 Tablespoon of Capers, washed

2 Medium Shallots, sliced thinly

2 Tablespoons of Red Wine Vinegar

Preheat the oven to 400 degrees.

Place the asparagus and shallots together in a shallow dish and sprinkle with the oil. Season with the salt and pepper.

Add one tablespoon of the Vinegar and the Capers and toss everything well to coat it all.

Spread the prepared vegetables on a baking sheet and bake for 7 to 8 minutes. Stir to turn the asparagus.

Return to oven and cook for 10 minutes longer until the asparagus is bright green and tender.

Remove from oven and drizzle with the rest of the vinegar before serving.