In Season- Asparagus

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.

Spring Vegetables: Artichokes

Here in California we are so lucky to have so many wonderful vegetables available to us almost year round.  And one vegetable that is very distinctly California, especially since 99% of the entire nation's supply is grown here in California, is the artichoke.  I LOVE artichokes.  On a recent trip to Monterey, where I passed through Castroville, the home of artichokes, roadside vegetable stands sell them 7 for $1.  ONE DOLLAR!!   Artichokes are actually the official vegetable of California.  And of course they are a healthy green veggie, but they actually have a specific health property; they can aid in digestion, protect your liver and lowers triglycerides and cholesterol.  A large artichoke is only 25 calories and contains no fat.

Here's how I love to prepare artichokes- I take the time to trim the leaves, cutting all the sharp points off the leaves, I remove some of the tougher outer leaves, but I certainly don't strip it down to the lighter color tender leaves like so many recipes call for.  Then I cut it in half lengthwise, use a small paring knife, cut out all the purple, fuzzy part and then wash it well to get the fuzz out and the leaves clean.  Then I take several pieces of foil, cut large enough to suite the size of the artichoke(s) and set two halves on top.  I liberally squeeze lemon juice, season with a combo of salt, pepper and garlic powder and drizzle with olive oil.  I wrap it up on the foil to be like a pouch.  Then I place it on the grill.  It's the first thing I do before grilling anything else, like chicken or other veggies.  It needs plenty of time, like 20-30 minutes.  I usually move them to not be over a high flame, the could get a burnt, with a gas grill I have it on low.  The only way you  know it's done is to just check them, open up the foil pouch and see if a leaf pulls off easily.  You can eat them with all the delicious sauce that has been created while cooking.  You can also do this same cooking method in an oven if you can't use your grill.

For more about artichokes and more recipes, you can read more on my blog, www.e-mealplanning.com