Asparagus to Celebrate Spring


April is an ideal time to also do some spring cleaning in our bodies. The change of seasons brings more daylight and lighter foods to replace the richer, heavier foods of winter. Asparagus is a favorite springtime veggie packed with nutrients and fiber that help eliminate toxins. Here are two simple recipes to enjoy the detoxifying benefits of asparagus.

Lemon Asparagus

1 lb asparagus, cut into 2-inch pieces

1 Tbsp Olive oil, 1 tsp per 5 stalks

1 clove garlic, minced

Juice of a freshly squeezed lemon

Pinch of sea salt and pepper

Toss the asparagus pieces with olive oil. Place in a skillet and cook over medium heat for 3 minutes, add minced garlic and cook for another 2 minutes; add lemon juice. Remove from heat; serve with a sprinkle of sea salt and pepper.


Seared Asparagus with Ginger

1 lb fresh asparagus, tough ends trimmed

2 Tbsp coconut oil, divided

2 Tbsp clarified butter (ghee) or pastured butter, divided

1 piece ginger (2 in.), peeled and sliced into matchsticks

Sea salt and freshly ground pepper to taste


Heat 1 tablespoon each of butter and oil in a small skillet over medium heat. Add the ginger slices and sauté until lightly golden. Remove from heat and set aside.

Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. Add the asparagus and freshly ground pepper. Let the asparagus sear in the pan, turning occasionally until the spears are bright green and tender-crisp.

Season to taste with salt  and pepper. Transfer to a serving platter, sprinkle with crispy ginger and serve warm.


Recipes courtesy of Marcy Kirshenbaum, CCN, CNS, LDN. Contact her at 847-987-1128, or



Peg Sheaffer, of Sandhill Family Farms, says, “Spring is a time when I enjoy fresh flavors and easy preparations. Try this roasted asparagus recipe alongside a fresh fish or ham steak for a simple, refreshing dinner. Chop up any leftovers and add to spring lettuce for quick lunch the next day. Enjoy!”


Roasted Asparagus with Buttery Lemon Breadcrumbs

Yields: 4 servings

2 bunches asparagus, ends trimmed

2 Tbsp olive oil

1 tsp lemon pepper

1 tsp kosher salt

2 Tbsp unsalted butter

2/3 cup panko (Japanese breadcrumbs)

½ tsp kosher salt

½ tsp fresh ground pepper

Zest of 1 lemon


Preheat the oven to 425 degrees and place a rack in the top third of the oven. Arrange the asparagus on a rimmed baking sheet and drizzle the oil over top. Season with lemon pepper and salt. Toss with hands to coat.

Spread the asparagus in a single layer and roast for 12 to 15 minutes or until the spears are tender and slightly blistered. Cooking time will vary, depending on the thickness of the stalks.

Transfer to a serving platter.

Meanwhile, melt the butter in a skillet set over medium heat. Add the panko and cook, stirring frequently, until the crumbs are golden brown and toasted, about 6 to 8 minutes.

Stir in the salt, pepper and lemon zest. Check the seasonings and adjust, if needed.

Top the asparagus with the toasted breadcrumbs and garnish with chopped parsley. Serve with lemon wedges if desired.


Recipe submitted by Sandhill Family Farms. For more information, visit



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