The Asparagus season is short AND sweet – fresh, local, and wild if you can find it, asparagus is delightfully sweet – completely missing any of that bitterness of older, out of season spears.

One of lesser appreciated qualities of asparagus is it’s diuretic properties – this means it’s makes you pee (the downside of this is of course – that asparagus pee smells awful. You all know what I’m talking about!). But it’s diuretic properties are actually really beneficial, especially in the spring time when we’re looking to detox from all the heavy foods of the winter months.

Abundant is abundant in an amino acid called asparagine, which helps to cleanse the body of waste material, and is highly alkaline which also helps to cleanse the muscles and tissues of waste.

The season for fresh local asparagus only runs about another two weeks here in the Northeast, and I plan on eating my fill! Hit your local farmers markets early for the best selection as it often sells out quick!

Super delicious, super fresh, super easy!

Spring Asparagus & Baby Bok Choy

Serves 2

INGREDIENTS:

1 teaspoon sunflower oil
1/2 teaspoon sesame oil
2 cloves garlic,  minced
1 inch piece of fresh ginger, grated or minced
1/2 lb fresh asparagus (local is best), trimmed and cut into 1inch pieces
2-3 cups baby bok choy, rinsed and left whole if small, or halved or quartered if larger
1 teaspoon tamari or soy sauce

PREPARATION:

1. In a large skillet heat the sunflower and sesame oil over medium high heat. Add garlic and ginger and saute for 30 seconds. Add the chopped asparagus and toss to coat. Cook for 1-2 minutes.

2. Add the bok choy, Tamari or soy sauce, and 1-2 tablespoons of water to the pan, and toss to coat. Cook for 1-2 minutes until just wilted.

3. Serve the asparagus and bok choy over quinoa or brown rice seasoned with soy sauce and tossed with scallions.