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Asparagus

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Beauty from the inside out!
by Lucinda Jenkins

Along the way, asparagus picked up a reputation for having health benefits, a belief backed by modern research studies, which show it to be rich in folacin, a key factor in cell reproduction. Folacin is essential for growth and repair of body tissues and helps in the reproduction of blood cells in bone marrow. Folacin is perhaps better known as the B vitamin needed by women of childbearing age to assure proper fetal development and prevent some neural tube defects.

The National Cancer Institute also ranks asparagus the best known natural source of glutathione, a powerful antioxidant and cancer fighter.

As a bonus, at a cost of just 20 calories, five spears of asparagus (93 grams) provide 3 grams of dietary fiber, 2 grams of protein, and 10 percent of the Vitamins A and C that we need daily, along with 5 grams of carbohydrates. Asparagus also helps meet our need for calcium and iron.

By Marilynn Marter
PHILADELPHIA INQUIRER FOOD WRITER
April 5, 2000

ASPARAGUS WITH ROASTED RED PEPPER SAUCE

4 roasted red bell peppers
1 tiny hot red pepper,
1 medium clove garlic, minced
4 tablespoons minced red onion
2 teaspoons lime juice
1 pound asparagus
1/2 cup chopped cilantro.

Slice red peppers into 1/8-inch-wide strips. Trim and seed hot pepper, and mince. Combine roasted peppers, hot pepper, garlic and onion. Add lime juice, a little at a time, until desired tartness is achieved. Set aside if using immediately, or cover and refrigerate until serving time. (Salsa can be made a day ahead; remove from refrigerator before cooking asparagus.)

Trim tough part from asparagus by breaking stems at the point where the tender part meets the woody stem. Wash thoroughly. Steam asparagus 3 to 7 minutes, depending on thickness. Drain and arrange on a serving plate.

Mix cilantro into salsa, and spoon over asparagus.



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