Asparagus is a vegetable that I would expect kids not to like, but almost all of the kids that I have ever had try it love it! It is a veggies that can be fun because it is unique looking and you can name it dragon tails and young kids eat it up (literally) We have cooked it all sorts of different ways, but grilling or roasting with some coconut oil is definitely my favorite. This method takes it just one yummy step further by adding a little citrus zing.
Asparagus is packed with nutrients. It is really high in Vitamin K, B vitamins, Vitamin C, and is a good source of fiber. Some other fun facts about asparagus:
- Considered an anti-inflammatory food because of the unique combination of anti-inflammatory nutrients
- High in antioxidants
- Considered a digestive system support food
Tips for Storing/Preparing Asparagus:
- Asparagus has a high respiratory rate making it more perishable and so should be used after a couple of days of purchase for best quality.
- Thin asparagus does not require peeling. Asparagus with thick stems should be peeled because the stems are usually tough and stringy.
- Remove the tough outer skin of the bottom portion of the stem with a vegetable peeler. This is optional, if you don’t peel it, just snap the ends off.
- Wash asparagus under cold water to remove any sand or soil residues.
- It is best to cook asparagus whole.
- If you want to cut asparagus into small pieces, it is best to cut them after they are cooked.
One of my favorite things about asparagus is that your kids can totally help you get it ready. Instead of cutting the ends off, let your kids snap it. It makes a popping noise, and there is just something kids love about breaking things in half 🙂 Once your asparagus is rinsed and snapped:
- Brush with oil
- Squeeze your citrus
- Add zest
- Grill (the length of time will depend on the thickness of your asparagus)
- 1 pound asparagus
- 1 tablespoon coconut oil
- 1 medium lemon
- 1 medium orange
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- Rinse asparagus well and snap the ends off.
- Place on tin foil or a grilling pan.
- Brush coconut oil onto the asparagus.
- Squeeze the juice of the lemon and orange onto the asparagus.
- Zest the lemon and orange and sprinkle on top.
- Grill on medium-high heat.
- For thick asparagus, grill for 10-12 minutes. For thin asparagus, grill for 5-8 minutes.