Hmmmm..it's Asparagus season again! March through July is the best time for finding fresh asparagus at the supermarket,
Asparagus is high in folic acid, and is also a source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Plus, the yummy spring veggie has no fat, no cholesterol, and is low in sodium.
Asparagus is delicious just grilled with a drizzle or so of olive oil, salt and pepper, and sprinkled parmesan cheese on top. This vegetable is really versatile and can be incoporated into salads, soups, and sandwiches, and pastas!
If you need a recipe idea that uses asparagus, try this recipe for easy Tilapia with Asparagus :
INGREDIENTS
* 2 (3 ounce) fillets tilapia fillets
* 2 tablespoons olive oil
* salt and pepper to taste
* 1 lemon, halved
* 1/2 cup white wine
* 2 tomatoes, seeded and chopped
* 3 tablespoons capers
* 1 cup asparagus spears, trimmed and cut in half
* 3 tablespoons butter
DIRECTIONS
1. Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
2. Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
3. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.