I never ate this vegetable growing up and I’m not sure if my mom just didn’t like it. Therefore, I assumed it was the reason she didn’t prepare it for us to eat. Maybe it could’ve been due to the fact of how it looked.  I know for me as a kid if something didn’t look appealing I didn’t want to eat it. Asparagus reminded me of a bean stalk without the beans.  I think growing up I was only exposed to most of the basic everyday vegetables and it was merely whatever we could afford at that time.  As I became an adult my food palate began to change.  I started to acquire vegetables that were served in fine dining restaurants.  I remember the first fine dining experience.  It was a restaurant in my home town of Tampa, FL.  The waiter first introduced me to Asparagus.  I was hesitant because in my mind all I could think of the bean stalk.  Actually, it was the waiter’s delivery and how he described the preparation process which made me want to try it.  With that being said, I grew to love asparagus and it now being one of my favorites.

I often prepare asparagus in many ways: grilled, sautéed, steamed, & roasted. This vegetable is low in sodium and cholesterol.  It’s high in protein, folate, fiber, Vitamin A, B-6, B-12, C, & K. There’s always a downside to anything…For my diabetics you can’t consume too much of this vegetable due to the high amount of sugar.  But on the bright side, asparagus has the ability to transport glucose into blood cells and helps to rid the body of excess salt.  At the end of the day, no one should consume too much of anything because it will be bad for all of us!

Asparagus helps to fight certain forms of Cancer (the ugly word we hate), it has a rich source of glutathione, which aids as a detoxifying compound to help break down carcinogens. It’s also, packed with antioxidants that has the ability to stabilize cell-damaging free radicals such as Cancer.

#foodforthought #cleaneating #healthyfacts