Asparagus faces relatively fewer threats from pests and diseases, so the level of pesticides needed for healthy growth is not very high. This puts asparagus into the top fifteen ‘clean’ vegetables with the lowest pesticide residue.
Those who are following a Nutritionhelp programme, and endeavouring to encourage friendly bacteria in the gut may like to know that asparagus has been found to contain inulin, a unique type of carbohydrate called a polyfructan. Unlike most other carbohydrates, inulin doesn’t get broken down in the first sections of our digestive tract, but passes undigested all the way to the large intestine. Once it arrives at our large intestine, it becomes an ideal food source for certain types of bacteria, like Bifidobacteria and Lactobacilli, that are associated with better nutrient absorption and gut health.
Asparagus does have a tendency to perish quite quickly, causing it to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, you can help prolong life during refrigerator storage.
I love asparagus lightly steamed and tossed into salads. It works with any combination of vegetables, but is particularly good with avocado, tomato, red onion.
To serve two: