When the memo about asparagus being a spring vegetable crossed my kitchen counter, I quietly crumpled it up and threw it down the disposal. Honestly? I get the thing about certain veggies peaking in spring vs. early summer vs. late summer. I do. Seasonal produce is a wonderful thing. But as far as I’m concerned? If it’s grilling season, then it’s asparagus season.
I toss it with a little olive oil, salt & pepper, and pop it on the grill next to my protein-of-choice for the night. And it seems like I never tire of it. Asparagus is my go-to grillin’ vegetable.
But. As I prepped asparagus for the grill for about the 12th time this month, I realized that I may be selling this lil’ emerald of a veggie short.
Asparagus is a chock-full of vitamins and minerals, including vitamins A, C, E, and K, and even protein. It’s also a detoxifying food: it contains high levels of the amino acid asparagine, which acts as a diuretic, flushing excess fluid out of your system (and that is why your pee smells like asparagus after you eat it — fun fact!).
Urban legend has it that the detoxifying properties of asparagus make it particularly useful as a hangover cure — a legend I can personally corroborate after my recent experience at a girlfriend’s birthday celebration. When one-too-many elderflower vodka martinis left me a little worse for the wear the next morning, I remembered what I read about asparagus, and replaced my greasy-spoon hangover cure — eggs, hashbrowns, sausage, and toast — with roasted asparagus and poached eggs.
Not only was this BRD-approved hangover remedy faster (toss the asparagus spears with olive oil, salt, and pepper and roast at 450 degrees for 10 minutes, and use this tip for poaching eggs), it also did a number on my hangover. Legend confirmed!
But today’s recipe is even faster. In case you have a more aggressive hangover screaming MUST EAT FOOD NOW.
Behold! The Almighty Asparagus. You don’t even need to cook it. It’s like so, so, SO easy. And this stuff would be brilliant with some quick sautéed tilapia, if you need to get dinner on the table fast. And hey! No worries if you enjoy a nice glass of Sauvignon Blanc with it. Because what the heck, might as well take advantage of all of those amazing detoxifying powers. 😉
*No dogs were allowed to eat people-food during the making of this post. They were rewarded for their efforts with kibble and snuggles.
- 1 bunch of asparagus, cut into 1-inch diagonals
- ½ cup toasted almond slices
- ¼ cup grated Parmesan cheese
- ½- 1 cup quartered yellow tomatoes
- 1 lemon, zested and ½ squeezed
- 1 tsp. cabernet vinegar
- 2 tbsp. truffle olive oil
- salt & pepper
- Wash the asparagus and break off any tough ends. Slice the remaining asparagus on a diagonal into 1 inch pieces and place in a bowl.
- Add toasted almonds slices, cheese, tomatoes, and lemon zest to the bowl. Mix together.
- Over the top squeeze ½ of lemon onto the salad, add the vinegar and oil and mix all ingredients together.
- Season with salt & pepper to taste.
'Wonderful Almond Accents' toasted almond slices saves me time and the headache of turning on the oven in summer.