Springtime is here, along with its crop of sweet, fresh asparagus. Chinese medicine teaches that asparagus is warming, a natural diuretic, and benefits the kidneys. It’s packed with fiber, meaning you’ll feel full longer, and helping with weight loss or maintenance. Asparagus is also rich in vitamins, including immunity-supporting vitamin E, and folic acid, which is vital for women who plan to get pregnant.
This simple, nutrient-packed, paleo-friendly, seasonal recipe goes alongside a main dish or can stand in as a light meal on its own.
1 bunch asparagus, tough ends trimmed
2 organic eggs from pastured hens
3 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
Pour filtered water to a depth of 3 inches (7.5 cm) into the base of a steamer and bring to a boil. Arrange the asparagus on the steamer rack, cover, and steam until tender but crunchy, 4-6 minutes.
Meanwhile, put the eggs in a saucepan, add filtered water to cover, and place over high heat. As soon as the water reaches a brisk simmer, turn off the heat. Let the eggs stand in the water for 4 1/2 minutes. The eggs should be soft boiled. Immediately remove the pan from the heat and place under cold running water until the eggs are cool enough to handle. Peel the eggs and chop them.
In a bowl, combine the warm asparagus, tarragon, lemon juice, oil, and salt and toss to mix well. Transfer to a platter and top with the chopped eggs.
Makes 2 servings