Recipe by Rita Harrington
This is a super simple recipe and delicious.
Depending on the number of people I use one or two bunches of Asparagus
Asparagus with its high fiber content, and low glycemic index it is considered a smart carb. It is on the Environmental Working Group’s Clean 15 list of fruits and vegetables with the lowest occurrence of pesticides as it naturally grows so quickly the need for pesticides is reduced. It is a very good source of vitamin K, the B vitamin folate, vitamin C, and vitamin A. and it is filled with B vitamins (B1, B2, B3, and B6).
Olive oil was referred to as “Liquid Gold” by the famous Greek poet Homer. If you are what you eat, what would happen if you consumed “Liquid Gold” daily? Extra-virgin olive oil (cold-pressed) is the best fat to use as a salad dressing. Do not use for cooking. It has a low smoke point and heat makes it susceptible to oxidative damage. Olive oil has so many health benefits I include a little every day when I eat my salad.
Lemons’ health benefits are immense. To begin they are acidic to the taste but are alkaline-forming in the body. In fact, they are one of the most alkaline-forming superfoods; this makes them great for balancing a highly acidic condition in the body. Also, they are full of many health benefits.
Have you heard of the olive oil fraud?
Find out Which Olive Oil to Buy
1 or bunches of Asparagus
1 – 2 Tbsp of olive oil
Kosher Salt to taste
Fresh lemon juice
1. Coat Asparagus with olive oil
2. Sprinkle with Kosher Salt to taste
3. Bake at 350 for about 25 min in a glass casseroles dish
4. Just before serving sprinkle fresh lemon juice all over baked asparagus.