I recently teamed up with Kristi Carlson, Nutritional Therapist and owner of Feel Good Food by Kristi, to show you why and how you should be eating all the asparagus you can get your hands on this season.

Every spring when asparagus comes into season, I get SO excited. I love the bold, earthy flavor that asparagus brings into any meal! It’s one of my favorite vegetables.

Aside from its delicious flavor and versatility, Kristi shared a few of the reasons we should take advantage of asparagus while it’s in season:

Asparagus is high in both insoluble and soluble fibers which fill us up and are also very beneficial to our gut health. Insoluble fiber supports regularity and its soluble fiber feeds our good gut bacteria.
It’s packed with antioxidants and vitamin K, folate, and vitamin A.
TIP: Always eat asparagus with fat so your body can absorb fat-soluble vitamins K and A. Extra virgin olive oil or ghee are two of my quick favorites to pair with asparagus.
Asparagus is MOST nutritious this time of year. Nutrients begin to decline from the moment a food is harvested. When we eat local and in-season, we minimize the amount of time from harvest to your plate, which means we’re maximizing its nutrient richness. Asparagus is also a low-risk food for pesticides, so no need to fret if organic asparagus is not available.

Here are a few awesome ways to use asparagus:

Um...these babies should be on everyone's party list. So delicious!!

Bacon-Wrapped Balsamic Glazed Asparagus Bundles

Ingredients

24 fresh thin asparagus spears (about 1/2 lb)
8 slices applewood smoked bacon (about 6 oz)
1 can (8 oz) Pillsbury refrigerated crescent rolls
1 tablespoon grated Parmesan cheese(optional)
1 tablespoon ghee, melted
Fresh herbs for garnish, I used dill & cilantro
Salt and pepper to taste
Balsamic glaze for that dreamy drizzle

Lining your pan with cooking parchment paper makes cleanup a breeze! Blanching asparagus before assembling into bundles gives them a head start on the cooking process and will ensure they are perfectly done after baking. After you bundle the asparagus in the bacon & the pastry...follow baking instructions on the crescent shells. Garnish & plan to serve immediately for best results.

Hashbrown Crusted Asparagus Frittata

THE BASE LAYER!

Potatoes – I have used shredded Russet potatoes. They are starchy and perfect for baking. In addition to that, Russet potatoes are an excellent source of Vitamin B6, Potassium, and Manganese. You can use Idaho potatoes as an alternative.

Salt and pepper – to flavor the potatoes.
Melted ghee – to bind everything together and moisten the potatoes. Feel free to use other oil – olive, coconut oil, avocado oil, anything you have on hand.

THE TOP LAYER!

Eggs – are a good source of protein. They are also rich in selenium, vitamin D, B6, B12, iron, zinc, and copper.

Fresh vegetables like asparagus, leeks, fresh herbs, and garlic (use whatever you have on hand)

Cheese – I used shaved parmesan cheese, but feel free to use your favorite.

Salt and Pepper – morning breakfast doesn’t require too many flavorings, but if you prefer, you can use fresh herbs like I did to add flavor to the frittata.

So, treat your family to this wholesome grated potato frittata that delivers comfort while being healthy!

Shaved Asparagus Salad

This Shaved Asparagus Arugula Salad combines some of my favorite springtime foods. It’s a bright and delicious side dish or makes a tasty lunch. I seriously could eat this salad every single day. It is so fresh and delicious! I guarantee it will be a springtime favorite!

I love the flavor combinations in this simple salad. The salad is a gorgeous green color with the perfect mix of textures and flavors. To make this salad, you will need the following ingredients:

Asparagus– The star of the salad!
Spinach– I love adding spinach to bulk up the salad.
Microgreens– They are oh so good for you.
Herbed goat cheese – Go for the good stuff. I promise you’ll taste a difference! Feta would also be good!
Celery – I love that crunch! You could also use nuts like almonds, pecans, pine nuts, or walnuts.
Hard boiled eggs- Protein for the win!
Pickled onions- I legit just put these in everything
Leeks- I had some leftover from another recipe (no food waste:)
Simple Lemon Dressing– The salad dressing only takes a few minutes to whisk up!

In a bowl, whisk together the following ingredients...
- Olive oil
- Lemon juice
- Fresh herbs, whatever you have on hand
- Honey
- Garlic
- Salt and pepper
Pour over salad ingredients, extra dressing can be stored in the fridge for later use.

Asparagus and Chickpea Farro Risotto

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Half an onion diced and sauteed in the olive oil
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup cooked farro, I cook the farro in the chicken stock for extra flavor
1 cup canned organic chickpeas, rinsed and drained
1/2 cup asparagus, diced about an inch long
1/2 cup loosely chopped spinach leaves
1/4 cup parmesan cheese

Mix all of the ingredients into a large bowl, eat warm or cold!!!

Creamy Asparagus Soup

INGREDIENTS

2 tbsp. butter

1 clove garlic, minced

2 lb. asparagus, ends trimmed, cut into 1" pieces

½ cup diced onions

½ cup diced celery

½ cup diced green onions

Kosher salt & pepper

Freshly ground black pepper

2 c. low-sodium chicken broth

I literally just throw everything in a pot...I don’t even bother sauteing the onions and celery. Call me crazy but it works and it's so darn simple. Cook everything until it's soft enough to blend in a blender. Then blend, blend, blend and top with toasted chickpeas. I like my soup thick but you can thin it out with more stock or milk. Enjoy!