by ADMIN on JULY 12, 2011
Asparagus can be a fickle veggie. Steam or sautee it too long and it shreds into wet, soggy strands. But when you bake it, the best of it’s flavors come out. And when you bake it with a drizzle of olive oil and a sprinkle of breadcrumbs, you’ve got a fabulous combination!
Did you know that asparagus is a flowering perinnial that pops up in the spring? That’s right. If let to grow for too long, asparagus stalks will turn woody and inedible. In Germany, asparagus (or Spargel) shoots are grown under soil and therefore do not have contact with sunlight. In plants that grow in sunlight, chlorophyll develops which create the green color; yet Spargel is white since lack of sun means no chlorophyll. (This is the same reason as to why cauliflower is white, it’s leaves protect it from the sun). Interesting!
One cup of cooked asparagus has: 32 calories, 3 grams fiber, 5 grams protein (!), 29% of the recommended Daily Value of vitamin A, 73% DV vitman C, 180% DV vitamin K (!!!), 61% DV Folate.
Holy Nutrition Batman! Crisp Oven-Baked Asparagus with Breadcrumbs Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 3 to 4 Crispy, delicious asparagus without a hint of sogginess - that's the beauty of baking this veggie!
1 bunch asparagus, washed and woody ends cut off
1 Tbsp olive oil
2 - 3 Tbsp whole wheat breadcrumbs
Salt and pepper to taste (about 1 tsp each)
Preheat oven to 375F and prepare a baking sheet with spray olive oil.
Place asparagus on the baking sheet, drizzle with olive oil, and toss to coat. Then sprinkle with breadcrumbs, salt and pepper.
Bake for 8 to 10 minutes, or until your desired doneness!