Asparagus is high in a type of phytonutrient called saponins, which are thought to have antioxidant and anti-cancer properties.

In the Kitchen

Asparagus can be served hot or cold in salads, pasta or omelets. Contrary to popular belief, asparagus poses no danger if eaten raw. Serve it with dip as a crudite.

In the Garden

Asparagus is a companion to aster family flowers, marigolds, dill, coriander, parsley, basil, carrots, and tomatoes. It is a competitor to onions, garlic, and potatoes.


Two out of three people who eat asparagus will be able to notice a strong grassy odor from their urine after consuming it. This should not cause concern, and though the exact cause it yet unknown, it is proposed to be one of 21 chemical substances found in the asparagus itself.

Roasted Lemon Asparagus

  • 1 1/2lbfresh asparagus spears
  • 1/4cuponions, sliced
  • 1/4cupred bell peppers, sliced
  • 1/4cupolive oil
  • 1Tbsplemon juice
  • 1/8tspthyme
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine asparagus, onions, and peppers. Toss to blend.
  3. Combine oil, lemon juice, thyme, salt and pepper. Whip to blend.
  4. Combine vegetables and dressing. Toss to coat. Place in a roasting pan and roast in oven for 15 minutes or until golden brown. Serve.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care. 

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