Historically only available in March, April, and May, asparagus has long been a herald of spring. According to , the origins of asparagus are unknown; however it is speculated that asparagus was derived from a wild plant that grew thousands of years ago in the sandy soils in Europe and Britian. Others suggest asparagus originated in ancient Egypt and later spread to Greece and Rome.
Whatever its origin, for centuries asparagus was considered a luxury and prized for its unique flavour and medicinal properties. Asparagus is a nutritional powerhouse. It is low in calories and packed with essential vitamins and minerals. A serving of asparagus provides a good amount of vitamin K, which is important for bone health, and folate, which is crucial for cell growth and development. It also contains vitamins A, C, and E, along with fibre, which aids in digestion. Asparagus is rich in antioxidants which helps protect cells from damage and may reduce the risk of chronic diseases.
Food Basics sells a 325 g bunch for $5 - $7 (fluctuates based on availability). Local farmers’ markets my offer even better prices.
Asparagus Nachos
Asparagus on nachos? Why not? Asparagus is a delicious, bougie option for a fun favourite. One of the great things about nachos is that you can customize them for most dietary needs. Feel free to leave items off or add items you enjoy.
Ingredients
- 1 Sweet Red Pepper, finely chopped
- 1/2 lb (250 g) Asparagus, and chopped.
- 125 g large tortilla chips of choice (approx.)
- 1 Tomato, diced
- 1Green Onion, sliced
- Sliced olives and pickled jalapeño slices (optional)
- 1-1/2 cups (375 mL) shredded cheese, such as Mozerella, or a Tex Mex or Mexican blend (if you want to get really fancy, you can add a bit of goat cheese as well)
- Fresh salsa
- Cooked protein of choice (chickpeas/tofu, chicken, ground beef, etc.)
- Sour cream or Greek yogurt (optional)
- Guacamole homemade or store bought (optional)
Instructions
- Pre-cook protein. You can bake, fry, broil, or grill as desired. (Nachos are a great way to use up leftovers!)
- Wash vegetables and chop into small pieces. Vegetables can be used raw or sautéed to desired tenderness before use. Veggies won’t “cook” on the top of the nachos, so sauté them until they reach the desired tenderness before use.
Cooking Options:
Microwave: Use a microwave proof plate or dish (1-2 mins until cheese is melted)
Oven:
- Baked: Use a shallow, oven proof dish or pan. (350 degrees for approximately 5 mins)
- Under broiler: Use a sheet pan, and place rack closer to top. (Can bake first then use broiler to brown cheese or just use broiler.) Be sure to watch nachos closely as they can burn easily under the broiler. (Tip: for easy clean up, line the sheet pan with parchment paper.)
Build the Nachos
- Arrange a single layer of tortilla chips across plate, dish, or pan
- Make the big decision: cheese first then toppings, or toppings first then cheese?
- Sprinkle cheese and toppings across the chips in your preferred order and amount.
- Cook using preferred method listed above
Serve with salsa, sour cream/yogourt, and guacamole as desired.
Want more asparagus recipes? Check-out our asparagus information page!