Monday’s Menu: Asparagus
Welcome to “Monday’s Menu”! Each week, I am posting a feature food or recipe along with tips about how to get more bang for your buck and stretch out your food purchases – cause who doesn’t need a little help in these tough economic times? Plus, I think there’s a general myth that healthy food is expensive…I’d like to de-bunk that myth.
It’s officially spring, and what food says spring more than asparagus? I live in Michigan, so I am especially fond of this food – it’s one of our biggest crops here, so buy more asparagus and help support Michigan’s terrible economy!
But I digress…
As soon as I see big displays of asparagus at the store, I know it’s spring. And I like my asparagus a number of different ways. What can you do with asparagus?
1. Roast it: put it in a baking dish with a little olive oil and salt and pepper and roast in a 375-degree oven for 25 minutes.
2. Grill it: This is my favorite way to prepare it! Again, coat it with a little olive oil and salt and pepper and throw it on the grill for about 10 minutes (you will want to use a veggie grilling rack or some tin foil so you don’t lose it to the coals).
3. Add it: This veggie is a great addition to pasta dishes, salads, and to eat raw with dip (hummus, anyone?). Get creative!
“Stretch it Out”
Make the most of your one bunch of asparagus by dividing it over two meals. Chop up a few stalks and sautee it with garlic, olive oil, and cherry tomatoes; toss that mixture with whole wheat pasta and shazam – an easy meal (and if dairy suits your stomach, sprinkle a little parmesean before serving). Roast or grill the remaining bunch and serve as a side dish later in the week.