Spring is asparagus season. You’ve probably seen an abundance of it lately in your grocery store. Asparagus is a nutrient-dense food, high in folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. There are many ways to prepare asparagus. You can steam it, grill it, roast it, or boil it. Be sure to rinse the spears under cold water, then break off the tough ends before you cook it. Asparagus has a natural breaking point near the bottom of the woody stem. Prepare it any way you like it, then serve it with this yummy marmalade drizzled over top.
- 2 Tbsp extra virgin olive oil
- 1 cup minced shallot or red onion
- 1 tsp whole grain mustard
- 2 tsp tamari (soy sauce)
- 1 tsp balsamic vinegar
- 1 bunch asparagus
- Heat oil over medium heat.
- Add shallots and cook for 7 – 8 minutes.
- Stir in mustard, tamari, and vinegar and remove from heat.
- Meanwhile, roast, steam, grill, or boil the asparagus.
- Drizzle marmalade over asparagus.
Adapted from Nutrition Action Newsletter.