Asparagus the "New Green"

I came across asparagus for the first time two years ago at a wedding. I had never tried it before but figured it was about time. That's when my love affair started.

Here are some facts about this yum,yum,yummy veggie:

Asparagus is a nutrient-dense food which is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

Asparagus has no fat, contains no cholesterol and is low in sodium.

It takes two years before you can harvest any crop from an asparagus plant.

Asparagus is a member of the Lily family.

The larger the diameter; the better the quality.


Read on for a delicious recipe....

Asparagus Avacado Medley
*courtesy of Allrecipes.com

INGREDIENTS
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper



DIRECTIONS
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
FOOTNOTES
This recipe was tested with an 850-watt microwave.