Sunday, May 24, 2009

Asparagus Bites with Sun Dried Tomatoes and Sherry Vinegar

Asparagus is high in vitamin K and folate. If you are taking a blood thinner you should check with your doctor before adding asparagus to your diet.

Folate is important for cardiovascular health. Without folate the body cannot convert homocysteine into cysteine. High homocysteine levels are associated with an increased risk of atherosclerosis. One serving of asparagus daily supplies 2/3’s of the daily recommended amount of folate.

Asparagus also contains inulin, which our body cannot digest. However, the good bacteria in our digestive system can digest inulin. The presence of inulin causes an increase in the population of good bacteria, leaving less room for the bad bacteria. This is thought to cause a corresponding increase in our immune function.

There are many reasons to eat your asparagus, in addition to the fact that they taste good.

Asparagus Bites with Sun Dried Tomatoes and Sherry Vinegar
makes 8 small servings


2 pounds of asparagus, trimmed and cut into 1 ½ inch lengths
1 tablespoon extra virgin olive oil
¼ cup of sun dried tomatoes, diced
1 tablespoon sherry vinegar
salt and pepper to taste


Saute the asparagus in olive oil for 3 minutes. Add the tomatoes, and sherry vinegar and cook one minute longer. Add salt and pepper to taste and refrigerate if not eating immediately. Serve cold, warm or hot.


This makes a nice side dish and is good on a green salad, or tossed with a cooked grain like brown rice, bulgur or millet. It is also good with a little fresh lemon zest.

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