Asparagus

Asparagus is a perennial garden plant belonging to the Lily family. It has long been prized as an epicurean delight and for its medicinal properties. Originating in the eastern Mediterranean region, it has become naturalized throughout much of the world. Today, it is cultivated in most subtropical and temperate areas.

Asparagus is high in vitamins and low in calories. It contains large amounts of folate, which is essential for a healthy cardiovascular system. It is also high in vitamins K and C. Its mineral profile, combined with an active amino acid, also makes it a natural diuretic. Consuming asparagus during pregnancy can help fight birth defects; a cup of asparagus supplies approximately 263 mcg of folate, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis.

When choosing asparagus, make sure the stalks are rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out.

There are many delicious ways to enjoy asparagus, such as this asparagus quiche, which is perfect to serve at Easter brunch.

Ingredients:

• 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 5 slices of turkey bacon, cooked and crumbled
• 1 unbaked pie shell
• 1 egg white, lightly beaten
• 2 eggs
• 3/4 cup 1% milk
• 1/8 teaspoon ground nutmeg
• salt and pepper to taste
• 1 cup low-fat shredded Swiss cheese

Directions:

1. Preheat oven to 400ºF. Steam asparagus until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Brush pie shell with beaten egg white.
3. Sprinkle crumbled bacon and chopped asparagus into pie shell.
4. In a bowl, beat together eggs, milk, nutmeg, salt and pepper.
   
5. Sprinkle Swiss cheese over bacon and asparagus.
   
6. Pour egg mixture over cheese.
7. Bake uncovered until firm, about 35 minutes. Let cool to room temperature before serving.

Enjoy!

Thanks to Michael Lee, of Designs by Gollum, for hosting Foodie Friday. Be sure to visit Michael's blog for more tasty recipes.