‘Tis the Season for Asparagus: Indulge!

Guest BloggerFrom The Gut


Asparagus sprouts up early in spring.

Ignore the unique scent it imbues to urine; it’s just that digestion releases asparagusic acid which metabolizes into sulfur-containing compounds.

Proust rather liked it.

Asparagus “…transforms my chamber-pot into a flask of perfume.” Marcel Proust (1871–1922)

Take advantage of this delicious and rich prebiotic source to feed your healthy microbes. Asparagus delivers 5% fiber by weight as well as four grams of protein in eight stalks. It also offers plenty of potassium, folate, and other B vitamins.

Like other vegetables, asparagus can be easily fermented in jars on your countertop. Voila: probiotics and prebiotics in a savory low-calorie treat.

Steam, shave, roast, cut, drizzle–a  few simple ways to serve asparagus:

  • After cutting off the off the toughest lower parts, lay in a sauté pan with a half inch of water. Cover and steam on high for about 2-3 minutes. Pour off the water then add a tablespoon of olive oil to the pan. With heat still on high, add minced garlic to taste. Squirt with lemon juice and enjoy.
  • Steam asparagus until soft. Add to blender with yogurt and vegetable broth. Blend until smooth. Serve soup with lemon and crusty whole-wheat bread.
  • Drizzle raw asparagus with olive oil and hot peppers. Roast at 400 degrees until crisp.
  • Blend raw asparagus into smoothie with apple juice and lemon juice.
  • Shave raw asparagus thinly for a salad. Serve with a balsamic vinaigrette and grated cheese.

And if you want something truly impressive, try this asparagus soufflé. While not difficult to execute, prep can take some time.

Bon appetit!