Asparagus is a necessity, not an option.

My favorite vegetable of all, asparagus, is rich in vitamin C, beta-carotene, vitamin E, zinc, manganese, selenium, and the amino acid asparagine, which is important in th

e development and function of the brain.

Eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.

In ancient times, asparagus was renowned as an aphrodisiac, and maybe for good reason. This succulent, savory vegetable contains a stimulating blend of nutrients that help boost energy, cleanse the urinary tract and neutralize excess ammonia, which can cause fatigue and sexual disinterest.

High in vitamin K and folate (vitamin B9), asparagus is extremely well balanced, even among nutrient-rich vegetables.

Escherichia coli, also known as E. coli, is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. When produce is infected with Escherichia coli, it is called "cross-contamination": the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object (carcass) to another (lettuce), with harmful effect. If asparagus is cross-contaminated with E. Coli, or a person regularly consumes asparagus, the time frame of suffering from the symptoms' is cut in HALF on average.

RECIPE FOR ROASTED ASPARAGUS:

Ingredients: 1 bunch of asparagus 2 tablespoons of extra virgin olive oil 2 minced garlic cloves Sea salt and pepper

Directions: Preheat an oven to 425 degrees F (220 degrees C). Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 8-12 minutes.

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