Asparagus is one of the leading suppliers of folic acid in the vegetable world. Folate is necessary for the production and maintenance of new cells and is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Along with folic acid, asparagus is also a good source of potassium and fiber.
A 5 ounce serving of asparagus contains 3 grams protein, 3 grams carbohydrate and 3 grams of fiber with only 5 mg of sodium and zero fat!
This asparagus with lemon sauce recipe has just the right amount of tangyness and is a nice addition to any meal.
Asparagus and Broccoli With Lemon Sauce
1 or 2 bunches asparagus
1 floret broccoli
1/2 cup onion diced
1 Tbsp coconut oil
1 Tbsp spelt flour (rice flour works too)
1/4 tsp fine celtic sea salt
ground black pepper to taste
1 cup water
1 Tbsp apple cider vinegar
3 Tbsp fresh squeezed lemon juice
Steam the asparagus and broccoli until it turns bright green color and still retains most of it’s crispness. Set aside, uncovered.
In a pan, saute the onion in the coconut oil on medium until it turns translucent.
Stir in the spelt flour, apple cider vinegar, salt and pepper. Add the water 1/4 cup at a time, slowly whisking or stirring it in so that the flour mixture thickens with each 1/4 cup. When all the water is incorporated, remove from heat and stir in the lemon juice, broccoli and asparagus.
Fact: Did you know that in ideal circumstances, asparagus can grow 10 inches in a 24 hour period?
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Asparagus and Broccoli with Lemon Sauce Photo Credits: Her View Photography