Did this not feel like the longest winter ever? I’ve been dreaming of sunshine and warmer weather for months. So, I’m pretty excited that we’re welcoming in the first day of spring today. Even our dog seems happier – he’s currently basking in the sunshine gleaming through the window.
I love spring not just for it’s warmer temperatures, but also the fresh vegetables it brings along with it. Asparagus is one of the first spring veggies to pop up and it just so happens to be one of my favourites. Creating an Asparagus Ribbon Salad is one of my favourite ways to enjoy the fresh and crunchy vegetable.
Asparagus has a plant family all to its own – Asparagaceae. Its combination of nutrients is that amazing. Researchers have found that asparagus has almost 100 phytonutrient compounds. These chemicals help protect plants from germs, fungi, bugs, and other threats. They keep the plant, and you, healthy!
Some of the phytonutrients found in asparagus are incredibly anti-inflammatory. Saponins are one of the notable ones as they help reduce excessive inflammatory processes. The bright green vegetable is also full of antioxidants that help protect the body against disease-promoting free radicals. Asparagus, of course, has lots of delicious vitamins and minerals too. Here’s the top three nutrients found in asparagus and the amount of your daily intake per cooked cup.
I love shaving raw asparagus into thin little ribbons to create a super fresh salad. All it needs is a little olive oil and lemon juice dressing to bring the spring veggie to life. Being a former cheese lover, I’m a huge fan of vegan parmesan. It’s pretty much the tastiest thing and goes great on top of this Asparagus Ribbon Salad. Give the recipe a try – and don’t forget to snap a picture on Instagram and tag me (@katiestewartwellness) in it! I love seeing your version of my recipe. 🙂
A fresh and vibrant salad, perfect for spring time!
15 minPrep Time
15 minTotal Time