Focus On....Asparagus

Asparagus is at the peak of its season in the warming spring months of
April and May. This delicate tasting vegetable is surprisingly versatile
and very nutritious.

*Nutritional Profile*
Asparagus is a rich source of folate, just the equivalent of a cup
provides approximately 263mg. Pregnant women need 400mg daily. A cup
of asparagus also contains 288mg of potassium. Adults need 3,500mg each
day. This high potassium content, combined with the active amino acid,
asparagine, gives the vegetable a diuretic effect. Historically,
asparagus has been used to treat problems involving swelling, such as
arthritis and rheumatism. It may also be useful for PMS-related water
retention.

*Asparagus is also Rich in Vitamin K, C and Fibre*
Asparagus contains the carbohydrate inulin, which provides food for the
beneficial bacteria, such as Bifidobacteria and Lactobacilli, in the
gut. Asparagus also contains phytonutrients called anthocyanins that
give it its purple colour.

As part of a balanced diet, rich in fresh produce, nutrients and fibre,
asparagus can help prevent chronic disease, including heart disease and
cancer.

*Recipes*
Asparagus should be cooked in the minimum of water to preserve the water
soluble nutrients and flavour. It is perfect served lightly steamed with
a knob of butter alongside grilled salmon or chicken, boiled new
potatoes and a watercress, tarragon or hollandaise sauce. Try it with
poached eggs topped with parmesan cheese or maybe add it to a risotto,
omelette or stir fry. It can also be eaten raw - try it with a garlic
mayonnaise dip.