We eat an abundance of fresh asparagus every week during the summer, so I’m continually trying to create new ways to enjoy it. One day I decide to put it into our toaster oven and it turned out fabulous! The next time I made it, I added chopped fennel, garlic and herbs. It was even better!
Here’s some very encouraging info on why we should be eating these two veggies! Asparagus is said to offer the body anti-inflammatory nutrients (asparagus saponins, including asparanin A, sarsasapogenin, protodioscin, and diosgenin) and antioxidant nutrients (vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium), so let’s be sure to eat it up, especially when it’s in season!
Fennel is a natural diuretic that assists the body in eliminating toxins through urine. Research indicates that fennel is highly beneficial in ridding the body of flatulance (gas) and aiding in digestion. You can’t go wrong with fennel!
SERVES: 2 to 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1 pound of fresh asparagus, hard ends trimmed (peel with potato peeler if you like)
2 tablespoon olive oil or melted unsalted butter, divided
1 fennel bulb, chopped
2 garlic cloves, finely minced
2 tablespoons fresh parsley, chopped
1 tablespoon lemon zest
Arrange asparagus on toaster oven pan or cookie sheet. Drizzle with olive oil. Arrange chopped fennel, and garlic on asparagus. Drizzle with remaining olive oil. Cook in toaster oven for 10 minutes on high (or 350 degrees in oven). Garnish with chopped parsley and lemon zest.