Since ancient times, asparagus has been considered a delicacy and has had a place at dining tables.  It has also been valued for its medicinal benefits.  Asparagus is a nutritional powerhouse.  Most notably, asparagus is high in folate, the most common vitamin deficiency known.  Folate is an essential nutrient for proper cardiovascular system function.  It is recommended to expectant mothers for the prevention of birth defects such as spina bifida, a neural tube defect.

As asparagus contains inulin, a carbohydrate that friendly bacteria love to eat, asparagus encourages the growth of beneficial bacteria such as Bifidobacteria and Lactobacilli.  Bacteria such as these are important for a healthy immune system as they keep bad bacteria at bay.  Healthy bacteria are also vital for proper digestion.  The benefits of consuming asparagus can be felt by people suffering from arthritis, rheumatism, and general water retention as the minerals found in asparagus, along with asparagines, an amino acid, provide a natural diuretic action.  Asparagus is high in potassium but low in sodium.  Other nutrients include:     

  • Copper
  • Fiber
  • Protein
  • Vitamin B
  • Vitamin K

Asparagus should not be consumed in high amounts especially for people suffering with gout and kidney stones.  Asparagus is high in purines, a substance that breaks down into uric acid.  Uric acid is a contributor to both gout and kidney stones.


To be honest, though I realize the nutritional benefits of asparagus, I have not acquired a taste for it.  This recipe adds great flavor and tenderizes it, making it delicious to eat:

1 bunch asparagus, washed, dried, stalks trimmed 1-2 inches from bottom
½ cup olive oil, 100% organic, extra virgin, first-cold pressed (
½ cup Bragg raw apple cider vinegar
1 teaspoon fresh minced garlic
½ teaspoon Himalayan crystal salt
½ teaspoon freshly ground pepper

Place asparagus in a shallow container.  Combine remaining ingredients and pour over asparagus.  Let marinate 1-2 hours before serving.


Five digestive supporters:

  • Clay
  • Pectin
  • Psyllium
  • Rice Bran
  • Slippery elm bark



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