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Asparagus and Brussels Sprouts Salad Recipe

Efficient Admin (a.k.a. Michelle) enjoys healthy cooking, and she has all of her salad and stew recipes memorized.

Asparagus and Brussels Sprouts With Parmesan

Asparagus and Brussels sprouts with parmesan will offer a surprising combination of flavor, and both of these vegetables are extremely healthy!

Asparagus and Brussels sprouts with parmesan will offer a surprising combination of flavor, and both of these vegetables are extremely healthy!

Asparagus and Brussels sprouts are two very tasty vegetables that offer many nutrients. Both of these vegetables are beneficial to any diet. You can have a delicious dish when you combine both of these veggies with Parmesan cheese.

Cook Time

Prep timeCook timeReady inYields

20 min

15 min

35 min

Makes 4 servings as a side

Ingredients

  • 1 cup Water
  • 1 lb Fresh Brussels Sprouts, trimmed
  • 2 Bundles Fresh Asparagus, cut in 3 inch pieces
  • 1/2 Lemon Juice
  • 1 Garlic Clove, minced
  • 1 TBSP Butter
  • 3/4 Cup Parmesan Cheese
  • Salt and Pepper To taste
  • Few Sprays I Can't Believe It's Not Butter

Instructions

  1. Cut the stems off of the Brussels sprouts and remove the outer leaves (these cause bitterness). Then cut the asparagus into 3-4 inch pieces and discard the woody stems (at the very bottom of the stem).
  2. Add 1 cup of water to a pot.
  3. To the pot, add the Brussels sprouts first and then lay the asparagus on top. Then add the minced garlic. Cover. Turn heat up to bring the water to a boil.
  4. Once the water is boiling, turn the heat down to a simmer, still covered, for 10-15 minutes. I like mine to be al dente and this amount took 15 minutes to get that way. Keep checking every 8 minutes or so until the vegetables are cooked to your liking.
  5. Once vegetables are cooked to your liking, pour the contents of the pot into a strainer to drain the cooking water.
  6. Once drained, add the vegetables back into the pot. Then add the butter, the fresh lemon juice, and the cheese. Cover until the cheese melts.
  7. Once the cheese melts, stir everything together in the pot. Add salt and pepper to taste. If you like some extra butter flavor but don't want the calories, spray as much "I Can't Believe It's Not Butter" spray until your heart is content. It is ready to serve. Enjoy!

Wash, dry, and cut up the raw vegetables.

Step 1. Cut the stems off of the Brussels sprouts and remove the outer leaves (these cause bitterness). Then cut the asparagus into 3-4 inch pieces and discard the woody stems (at the very bottom of the stem).

Step 1. Cut the stems off of the Brussels sprouts and remove the outer leaves (these cause bitterness). Then cut the asparagus into 3-4 inch pieces and discard the woody stems (at the very bottom of the stem).

After vegetables are cooked, pour into a strainer to drain water.

Step 5.  Once vegetables are cooked to your liking, pour the contents of the pot into a strainer to drain the cooking water.

Step 5. Once vegetables are cooked to your liking, pour the contents of the pot into a strainer to drain the cooking water.

After draining, pour back into pot and add lemon juice, butter, cheese, and cover.

Step 6.  Once drained, add the vegetables back into the pot. Then add the butter, the fresh lemon juice, and the cheese. Cover until the cheese melts.

Step 6. Once drained, add the vegetables back into the pot. Then add the butter, the fresh lemon juice, and the cheese. Cover until the cheese melts.

Final Steps, Then Enjoy These Tasty Vegetables!

Once the cheese melts, mix all ingredients together and it is ready to serve. Add salt and pepper to taste, and if you prefer, a spritz or two of "I Can't Believe It's Not Butter." Enjoy!

Keep in Mind:

  • Canned asparagus contains a large amount of added salt.
  • People with goiter should not eat too much from the brassica family. Some glucosinolates in brassicas break down into isothiocyanates, which prevents the thyroid gland from absorbing iodine.

The Benefits of Brussels Sprouts

Brussels sprouts are part of the "brassica" family of vegetables, which also includes cabbage, broccoli, cauliflower, kale, turnips, bok choy, and rutubaga. They are believed to help prevent heart disease and are among the cancer preventing foods rich in antioxidants. Brussels sprouts contain the highest amount of folate out of all vegetables in the brassicas family.

Read More From Delishably

Choose small sprouts which have a better flavor than large ones. Keep in a cool, dark place to conserve nutrients, flavor, and texture. Cutting, chewing, and cooking brassicas release compounds called indoles, which may help to prevent estrogen-related cancers. A 3 ounce serving of most brassicas supply over 68% of an adult's total daily vitamin C requirement.

The Benefits of Asparagus

I must admit, I don't eat enough vegetables like I should. But every time I have some Brussels sprouts and/or asparagus, I always forget how much I love both of these plants so I decided to combine both of these vitamin-packed powerhouses into one dish!

Asparagus is a good source of vitamin B1 (thiamine), B2 (riboflavin), folic acid, fiber, potassium, and is a member of the lily family. It is low in fat and sodium and in season from March to June. Look for straight bright green stalks with firm tips. Buy fresh locally grown and eat the day you buy them. Potassium is a trace element and is needed for maintaining good water balance in the body.

As a home remedy, asparagus has been used to help relieve various kidney and bladder problems, rheumatism, and gout. The Chinese have used this vegetable as a remedy to treat chronic bronchitis, lung congestion, and tuberculosis. They also used it to improve femininity in "aggressive" women, to ease menstrual difficulties, and to help purge the body of excesses of sweet, refined, intoxicating foods.

The Benefits of Eating Garlic

The medicinal benefits of garlic have been recorded since ancient times. Archaeological evidence indicates that garlic has been cultivated in Central Asia from at least 3000BC. A member of the onion family, garlic has been used to treat bronchitis, colds, whooping cough, and influenza. An average serving of garlic is less than ½ ounce. The quantity of nutrients supplied is low compared to the daily recommended intakes. However every clove is full of sulfurous compounds that fight infections.

Choose plump, unbruised bulbs that are neither soft and soggy, nor starting to dry. Avoid torn skins and bulbs with sprouts. Keep for several weeks in a dry place where air can circulate, and away from other vegetables.

Garlic is well known for its ability to help circulation and inhibit colds. Garlic’s antibacterial effects are also well documented. In World War I surgeons used garic juice to stop wounds from becoming septic.

Garlic may reduce levels of low-density lipoprotein (LDL) cholesterol, increase levels of high-density lipoprotein (HDL) cholesterol, and decrease blood fats. The allicin and other compounds appear to bring about this effect. Studies have found that low blood fats and high garlic consumption are common, and that adding fresh garlic to cooking may help decrease the risk of heart disease.

When garlic is crushed, it produces Ajone, one of the volatile substances produced, and appears to reduce the formation of blood clots. Powdered garlic (equal to 2.5g of fresh garlic) has been shown to lower blood pressure. Garlic has also been shown to fight many of the bacteria that cause food poisoning, including Salmonella. Since garlic has antifungal properties, it has been reported it is more effective than drugs against fungal infections such as yeast infections.

Due to allicin compounds, it is thought that garlic can prevent stomach cancers in the stomach wall. Because garlic’s antibacterial effect is so important, it can help act against Helicobacter pylor, the bacteria that causes stomach ulcers, which in turn can become cancerous.

Caution: garlic may interfere with diabetic drugs. Doses of garlic should not be given as a remedy to those on anticoagulant therapy, or to pregnant women, as they may cause contractions.

© 2012 Michelle Dee

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