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May is National Asparagus Month: Enjoy These 3 Delicious Recipes

By HERWriter
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May is National Asparagus Month: Enjoy Our 3 Delicious Recipes KAppleyard/PhotoSpin

May marks National Asparagus Month. And so it should. This delicious early vegetable is packed with nutrients and low in calories. In just a day, asparagus can grow up to 10 inches.

Asparagus belongs to the lily family, along with garlic, leeks and onions. It has a distinct appearance as its compact, bud-like head comes to a point like the tip of a spear.

Asparagus contains many anti-inflammatory nutrients such as flavonoids, isorhamnetin, kaempferol, quercetin, rutin and saponins.

NaturalHealthBenefits.org says that their anti-inflammatory properties may “help with common ailments such as asthma, arthritis, and autoimmune conditions. Asparagus’s anti-inflammatory effects can also help with water retention, PMS, and menstrual cramps.”

“Asparagus ranks among the top 20 foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to the caloric content,” according to MedicalNewsToday.com.

An article on HuffingtonPost.com explains another notorious property of asparagus, according to gastroenterologist Dr. Anish Sheth.

“As your body digests food, it breaks down different compounds through the enzymatic process. In the case of asparagus, its compounds are volatile and released as a vapor through the urine. That's the aroma you smell when the compound exits your body.”

The article said that while some claim to have never smelled this aroma, it's there, alright. Those people are just unable to smell it.

According to Natural Health Benefits, “There are actually hundreds of varieties of asparagus although only 20 are edible.” For breakfast, lunch or dinner, here are some of my favorite ways to enjoy the edible variety of asparagus.


• ¼ cup of fresh asparagus, chopped
• ¼ cup of sliced mushrooms
• ¼ cup of almond milk
• 1 egg/3 egg whites
• ¼ cup of scallions
• ½ cup of milk
• Dash of nutmeg
• ¼ cup of sliced Brie cheese

Pre-heat oven to 350 degrees.
Sauté asparagus and mushrooms in skillet. Spray a muffin pan with non-stick cooking spray.
Beat eggs and egg whites.

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.


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