Asparagus is an excellent source of folic acid, and contains significant amounts of potassium, Vitamins B6, A, C, and Thiamin. Folic Acid is required for healthy cell formation, growth, and nervous system function. This recipe calls for roasting of vegetables, which is a simple, heart-healthy method of cooking.
Ingredients
- 20 medium-sized raw asparagus spears (about two bunches)
- 1 cup lemon juice
- Pinch of salt
- Pepper
- ¼ cup olive oil (won’t need it all)
- ¼ cup mixed soft herbs such as parsley, chives, or tarragon
- 2 cups mushrooms
- ½ cup chopped black olives
- ½ cup cooked whole grain of choice or beans
Directions
- Thinly slice ¾ of your asparagus on a bias and place in a narrow bowl or zip lock bag. Add enough fresh lemon juice to just about cover and a pinch of salt and pepper. Let marinate for 10 minutes or up to 1 hour.
- Trim and roast the remainder of the asparagus with a small drizzle of oil and a pinch of salt. Roast at 400 degrees F for 4 minutes. Cool.
- Roast thinly sliced mushrooms with a drizzle of oil and a pinch of salt. Roast at 400 for 4 minutes. Cool.
- Toss the cooled, roasted asparagus in a bowl with the cooled mushrooms. Lift the raw, marinating asparagus out of the excess lemon juice and add to the roasted asparagus.
- Add the olives, grains, and herbs. Toss gently.
- Taste for seasoning. Add some of the lemon juice from the marinade as needed and also a drizzle more of olive oil for creaminess.
Yields 4 Servings
Nutrition information per serving: Calories 50; Total Fat 14g; Sat Fat 2g; Carbohydrate 15g; Fiber 3g; Protein 3g; Sodium 140mg
Recipe courtesy of Alison Mountford of Square Meals San Francisco