Early spring is asparagus time! Like lettuce and cruciferous veggies, asparagus is a cool-weather-bloomer. In spring, you’ll find it locally and at the peak of freshness.
There are many creative ways to dish up asparagus. The easiest way is to steam or lightly sautee it as a side dish. Many restaurants are serving it up as soup too. I discovered this scrumptious-looking salad on myrecipes.com–it’s originally from Cooking Light magazine. With a good balance of the food groups and only 43 grams carbohydrate per serving, it’s a healthy and yummy way to enjoy spring’s finest veggies.
I recently tried my own version of this recipe and LOVED IT! I used whole wheat noodles for some extra fiber and mini heirloom tomatoes I found at Trader Joes. It’s one of my new favorites. If you try it, please let us know what you think!