This week I wanted to feature the beautiful and healthy veggie- asparagus! A wonderful source of antioxidants, plus fiber and folate, asparagus is considered a disease-fighting veggie. It's been available in our stores and farmer's markets for about a month, get some now before the supply dwindles and becomes more expensive.
Most of the time I fix asparagus on the grill; I trim the end, place them in a dish or a zipper bag, drizzle with balsamic vinegar, and sprinkle with a combo of salt, pepper and garlic powder. Then when I've nearly finished grilling whatever protein we are having, I place the asparagus on and let them grill a couple minutes, gently roll them to get the other side grilled and that's all!
But, here is a fabulous gluten free and Paleo recipe for an asparagus salad. So easy to fix some for dinner and save it for lunch the next day. The recipe is written as a single serving, but it's so easy to increase to serve more. But it's also very easy to have all the ingredients prepped to just fix yourself a single serving each time you want some.
Asparagus Egg and Bacon Salad
219 calories per serving
Ingredients:
- 1 large hard boiled egg, peeled and sliced
- 1 2/3 cups chopped asparagus
- 2 slices cooked and crumbled center cut bacon
- 1/2 tsp Dijon mustard
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- pinch salt and pepper, to taste
View the rest of the recipe on Skinnytaste
Read more about asparagus and it's important nutritional properties- 5 Powerful Health Benefits of Asparagus You Probably Didn't Know.
