About Recipe

Asparagus is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Alliums cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceous and asparagus in the Asparagaceae. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. I have not always been a big fan of asparagus, for me it was an acquire taste. I am always looking for ways to bring more vegetables into my diet because I now how important it is to have well balance meals. Eaten raw, their fresh crunchy goodness will delight your taste buds. Or, enjoy them lightly steamed or roasted, seasoned with lemon juice for a delicious zing. So we are cooking from the pantry today - Roasted Asparagus with lemon and fresh grated parmesan cheese.

Ingredients