Chef Wendell: 5 things you can do with spring asparagus

INDIANAPOLIS (WISH) – As a lad, my brother and I would pick fresh asparagus for Mom from our patch in the corner of the back yard. Each year, the patch grew larger, hardier, and more bountiful with each return of spring. We’d eagerly obey Mom, pick some spears and drift into our imaginary world of swashbuckling pirates, playfully jabbing at each other with our crisp spears. To this day, when I see limp, overcooked asparagus from a can, I’m totally grossed out.

“Don’t run with those in your hand, you might poke your eye out,” she’d joke.

Asparagus, like avocado, kale and Brussels sprouts—is a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

I’m using honest to gosh, REAL butter in this dish because it’s from grass fed cows. Cows are called ruminant animals because they have four stomachs needed to digest what creation intended them to eat; GRASS, not corn for goodness sakes. It makes them sick and gives them liver disease. Not only do these cows have a miserable life, but their meat is incredibly unhealthy for people to eat when they’re fed a corn-based diet.

Asparagus, a member of the lily family can be:

  • Wrapped in poached Leeks
  • Scrambled with eggs and Bleu cheese
  • A Garnish for Green Smoothie
  • Stored in jar in the fridge
  • Added to vegetable tray, raw

Scrambled Eggs with Spring Asparagus, and Bleu cheese

1 pound fresh asparagus
2 tbs. butter from contented grass fed cows
1 garlic clove, minded
Sea Salt and black pepper to taste
4 Eggs beaten and flogged
2 ounces bleu cheese, crumbled
Springs of spring chive for garnish

~Wash the asparagus then snap off the fibrous bottoms. Cut the asparagus into 1/ inch pieces.

~In a large skillet, over medium heat, add the butter, garlic, and asparagus then cook briefly for ONLY 1 minute.

~While the pan is still perfectly warm, add the beaten eggs. Let them start to set up a bit before fiddling with them with a rubber spatula. Otherwise they will stick.

~While not totally done, add the bleu cheese and fold it into the eggs.

~Stop fiddling with them and place them onto a warmed plate then garnish with chives.

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