Creme of Asparagus Soup Recipe
Steam lightly until soft:
3 cups butternut or acorn squash, peeled, seeded and sliced thinly
Add to squash for the last 5 minutes of steaming:
8 to 12 stalks asparagus, with tough bottoms snapped off
When veggies are done, place squash into Vita-mix or blender with 2 cups water. Blend on high for 2 to 3 minutes.
1 T. nutritional yeast
1/4 t. natural salt
Optional: add 1/8 t. cayenne pepper or 2 drops black pepper essential oil
Blend again on low for just a moment, long enough to break up the asparagus.
Asparagus Nutritional Facts
Asparagus is an excellent source of vitamin K, and folates. Folates are one of the important factors for DNA synthesis inside the cell. Scientific studies have shown that adequate consumption of folates in the diet during pre-conception and during early pregnancy helps prevent neural tube defects in the newborn baby.
Asparagus is an excellent source of copper and selenium.
It is high in vitamin B2, vitamin C, and vitamin E.
It is a very good source of dietary fiber, manganese, phosphorus, niacin, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.
Asparagus is found in the Asparagaceae family. It is closely related to Liliaceae plants, which include onion, garlic, tulip, and daffodil.
Asparagus shoots have long been used in many traditional herbal medicines to treat conditions of edema, water retention, and irritable bowel syndrome.