Enjoy the Health Benefits of Asparagus During National Asparagus Month!

Did you know that the month of May is known as National Asparagus Month? Our health clinics at the Lake of the Ozarks are happy to tell you that asparagus can actually provide quite a few health benefits, such as:

A low calorie count
Healthy pregnancy support
Antioxidants
…and much more.

In honor of this special month, our Lake of the Ozarks health clinics are here to share with you a few healthy asparagus recipes we found online. In the spirit of being healthy, contact a doctor you can trust for you and your family and consider Central Ozarks Medical Center. You can really benefit by establishing a family doctor. Central Ozarks Medical Center Primary Care Providers see patients of all ages for a variety of illnesses, injuries, and ailments.

Healthy Asparagus Recipes

Source: https://www.allrecipes.com/recipe/272891/asparagus-leek-and-potato-soup/?internalSource=staff%20pick&referringId=1079&referringContentType=Recipe%20Hub

Asparagus, Leek, and Potato Soup

Recipe by: KendraVanHam

Ingredients

3 tablespoons butter

1 bunch asparagus, ends trimmed and stalks cut into small pieces

4 medium leeks, sliced, white parts only and thoroughly washed

2 medium red potatoes, peeled and diced

1 large shallot, thinly sliced

2 cloves garlic, freshly minced

3 tablespoons all-purpose flour

2 cups warm water

1 (14.5 ounce) can low-sodium chicken stock

1 cube chicken bouillon

4 tablespoons sour cream, or as desired

1 pinch paprika, or to taste

ground black pepper to taste

Directions

Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.

Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.

Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Source: https://www.allrecipes.com/recipe/228824/lemon-asparagus-risotto/?internalSource=staff%20pick&referringId=1079&referringContentType=Recipe%20Hub

Lemon Asparagus Risotto

Recipe by: stefychefy

Ingredients

20 fresh asparagus spears, trimmed

4 cups low-sodium chicken broth

2 tablespoons olive oil

1 small onion, diced

1 stalk celery, diced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 clove garlic, minced1 cup arborio rice

1/2 cup dry white wine

1/4 cup freshly grated Parmesan cheese

2 tablespoons lemon juice

Loose Lemons 1 Each

1/2 teaspoon lemon zest

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.

Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.

Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.

Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.

Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Source: https://www.allrecipes.com/recipe/214931/oven-roasted-asparagus/

Oven-Roasted Asparagus

Recipe by: swedishmilk

Ingredients

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

Loose Lemons 1 Each

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

The goal at Central Ozarks Medical Center is to lead the way to healthier communities. We would like to encourage health in all aspects of life. To learn more about our healthcare facilities at the Lake of the Ozarks, visit our website at www.CentralOzarks.org.

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