Feeling sluggish and have no energy to get through the day? Do you have pain or discomfort after eating? You could be suffering from a nutrient deficiency or food sensitivity. Want to get back on track and feel your best? 
Asparagus is one of my favorite vegetables. While April is the peak season is is also available from February to June and can be a nice addition to your weekly meal plans.
The best thing about asparagus is that it can be cooked in a variety of ways. You can boil it, bake, grill, or roast it. Another great meal planning hack is to make a batch and then keep it in your fridge and use it later in the week for other recipes. Top on salads or puree into a soup.
This time I substituted shallots instead of onions. Though these are in the same veggie family, they provide different taste. The shallot is smaller and reminds me a little bit of a cross between garlic and an onion.
I like to keep it simple and easy with my cooking. This four ingredient recipe will boost your immune system with the vitamin C from the lemon and grapefruit so it’s a nice winter veggie dish. Try making it tonight!
- 1 lb asparagus
- 3 shallots diced
- ½ a grapefruit juiced
- 1 lemon juiced
- Wash the asparagus and cut off the tips
- Place in a container large enough to fit the asparagus pieces lined up
- Top the asparagus with the shallots, lemon juice and grapefruit juice
- Cover and refrigerate for 30 minutes
- Pre-heat oven at 400 degrees
- Place on a shallow pan and drizzle the marinade on top
- Cook for 15-20 minutes until tender and crisp
I'm Jeanette Kimszal, a Registered Dietitian Nutritionist. After working in the corporate world of advertising for over 7 years I realized I wanted to turn my love for nutrition into a career. 
