What’s an easy asparagus recipe?

Packed with vitamins A, B6 and C, asparagus makes for a healthy side dish for people with diabetes. This recipe uses fresh lime juice and zest to spike the spears with citrusy zing.

Lime Infused Asparagus Spears
 
Ingredients

1 tbsp unsalted butter
1-1/2 lb fresh asparagus, trimmed
1 tbsp fresh lime juice
1/4 cup cold water
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp lime peel zest

Directions

• In large skillet, melt butter over medium high.
• Add asparagus, lime juice, and 1/4 cup water. Bring to boil.
• Cover, lower heat to medium. Cook 5 minutes.
• Uncover and add salt, pepper, and lime zest.
• Increase heat to medium high. Cook until asparagus is tender and liquid has evaporated, about 4-5 minutes.

Makes 8 servings

Amount Per Serving 

Calories 35.9
Total Carbs 4.6 g
Dietary Fiber 2.3 g
Sugars 2.1 g
Total Fat 1.6 g
Saturated Fat 0.9 g
Unsaturated Fat 0.6 g
Potassium 232.9 mg
Protein 2.5 g
Sodium 75.5 mg

Asparagus and salmon rolls
Salmon is one of the richest sources of omega 3 fats, best known for reducing inflammation, boosting mood and improving memory and concentration. Salmon also contains nerve-relaxing tryptophan, which assures a good night sleep. 

Ingredients
1 bunch thin local asparagus, cut in half
1 medium lemon
1 tbsp. all-natural healthy mayonnaise i.e. Veganaise
2 tbsp. mustard
140g smoked salmon (sugar free)
1/2 cup fresh chives or dill springs
12 rice paper rounds
1 cup basil leaves
1.5 cups pea or sunflower sprouts

Directions

1. Partially fill a large frying pan with water and bring to a boil over high heat. Boil asparagus until tender-crisp, about two minutes. Drain and rinse under cold running water to stop cooking. In a small bowl, place 1 tbsp. lemon juice, then stir in mayo and mustard.
2. Fill a pie plate with lukewarm water and place beside a clean cutting board. Line up smoked salmon, mayo mixture, asparagus and greens near the cutting board. Dip one rice-paper round at a time into water and leave until very pliable, about 30 seconds. Gently lay wet rice wrap against a towel to dry and then lay on cutting board. Place a slice of salmon along the bottom third of round. Spread a teaspoon of mayo mixture over salmon. Place two asparagus spears with the tips in opposite directions and lay on top of the salmon. Top with chives, basil and sprouts.
3. Lift rice paper edge closest to you up and over filling, and then roll tightly toward the center. When you reach the center, fold in sides. Continue rolling to form a log. Set roll, seam-side down, on a platter. Repeat with remaining ingredients. As soaking water cools, replace with lukewarm water. Slice rolls in half diagonally to serve right away or leave whole and refrigerate up to four hours.

Makes 12 rolls

For more recipes, check out my website at juliedaniluk.com

My favorite way to make asparagus is to roast it in the oven with a drizzle of olive oil with a sprinkling of sea salt and pepper. Here is the recipe!

Roasted Asparagus

Ingredients:

2 pounds fresh asparagus (thin stalks if possible)

Extra virgin olive oil (EVOO)

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Break off the tough ends of the asparagus and, if they’re thick, peel them.
3. Place the asparagus on a stainless steel baking sheet, drizzle with olive oil, and then toss to coat the asparagus completely.
4. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
5. Roast the asparagus for 25 minutes, until tender but still crisp.
6. Enjoy!

For more delicious, low glycemic recipes visit www.goddesslifestyleplan.com