Asparagus, scientifically known as Asparagus officinalis, is in the lily family of plants. There are varieties in purple, green, and white. The green variety is the most common and widely used variety sold in stores. You can find wild green asparagus growing in fields, by the roadside, or in sunny places in the wild if you are lucky.
Asparagus has an abundance of the amino acid glutathione that helps break down the three vital nutrients: carbohydrates, protein, and fat. Glutathione can also help reduce oxidative stress, improve insulin resistance, regulate immune response, and fight autoimmune disease. It may help prevent or manage some diseases, such as cancer, diabetes, cataracts, night blindness, cystic fibrosis, and Parkinson’s disease.
My eighth cookbook, Amazing Asparagus, is scheduled to be released May 15. I love asparagus! It is one of my favorite vegetables. And during the springtime, when you can pick it fresh, it is my favorite. I have found ways to create just about anything with this amazing vegetable, from savory, grilled, sauteed, soups to breakfast pancakes, cake, and even ice cream. Yes, I said ice cream. All the recipes are organic, whole foods, vegan, and macrobiotic. There are recipes from savory Main Course Dishes, Side Dishes, Soups, Salads, Special Dishes, Breakfast, and Desserts.
Brown Rice Asparagus Pinto Bean Sauerkraut Salad
1 cup long-grain brown rice
2 cups water
1/2 tsp. sea salt
1 (15 oz.) can organic pinto beans (drained)
1/2 cup frozen peas
1/2 cup organic frozen corn
2 cups asparagus (cut in 1/4 inch pieces)
1/4 cup grated carrots
1 cup sauerkraut
2 T. yellow mustard
Put in a pot the brown rice and water, bring to a boil for a minute. Reduce to the lowest temperature, cover, and simmer for one hour. Remove from heat, let sit for 5 minutes.
Put in a large bowl the cooked brown rice, 1/2 tsp. sea salt, frozen peas, and corn, mix together. The hot brown rice will lightly cook the frozen vegetables.
Steam the asparagus until fork-tender, about 4 to 5 minutes. Add to the bowl.
Add the drained beans, grated carrots, sauerkraut, and yellow mustard, mix all together. Serve warm, room temperature, or put in the fridge and serve cold.
Chef Val Wilson
