Thursday, July 30, 2009

Recipe of the Day

Sautéed Asparagus with Curry and Lemon
Submitted By: Kierstin Buchner

Preparation Time: 3 Minutes
Cooking Time: 5 Minutes
Serving Size: 4 Servings

Quickly sautéing asparagus is a great way to keep the vegetable tender-crisp. Adding curry powder gives it warmth, and the lemon juice brightens it up.


Asparagus is high in vitamin K and folate. If you are pregnant or thinking about conceiving, try adding asparagus to your diet, as it has been shown to help prevent birth defects such as spina bifida due to its high folic acid content. Asparagus is considered a diuretic, which means it is a good anti-inflammatory, which can help relieve symptoms of arthritis, asthma rheumatism, and even water retention due to PMS.


1 bunch asparagus
3 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon


Heat a sauté pan over medium-high heat. Rinse and pat dry the asparagus. To remove the tough end, hold the stalk end of one asparagus and bend it until it snaps. Cut the ends of the rest of the asparagus to match the length of this asparagus. Cut all of the asparagus on a diagonal into 2-inch pieces. Add the asparagus and curry powder to the pan and cook for 3 – 5 minutes until they just begin to soften, but remain crisp in the center. Season with salt, pepper and lemon juice.

Serve immediately.