New Seasons, New Foods!

Everyone is always looking for new recipes, and the change of season can be helpful, naturally. Eating foods in their natural season is optimal, although sometimes not always possible.  I like to add some recipes that reflect the season, in addition to some staple dishes that my family and I enjoy.

As we move into spring, asparagus shoots up, from the ground and all over the markets!  Boston can still be a little chilly in the early spring, so I like this combo of savory compote with light asparagus. (see below for recipe)
Asparagus had been thrown under the internet bus awhile back with claims that asparagus caused cancer. Certainly, when I hear these claims, I’m enraged because our culture is surrounded by harmful, toxic compounds daily, and I’ll tell you that asparagus is not anywhere near the top of the list, if at all really on the list.  I can’t imagine why someone would even get involved with an asparagus causing cancer article, unless they were really trying to bolster their anti-vegetable toddler campaign justifying their asparagus-free, junk food regimen. I have a few theories, that’s just one.
The connection between asparagus and cancer stems from research that studied high amounts of an amino acid, asparagine, found in asparagus, to  exacerbate a cancer by causing an already initiated (existing) cancer to promote (grow).  While that seems solid, it’s not.  The study, conducted in mice with compromised immune systems, did not show a decrease in prevalence, just a decrease in existing tumor growth. Far more research exists to show that eating asparagus can actually help prevent cancer due to the phytonutrients, fiber and other compounds considered anti carcinogenic.  Foods high in asparagine are dairy, whey, beef, poultry, eggs, fish, potatoes, legumes, nuts, seeds, soy and whole grains.  (Shout out to Nicole who follows an Auto-Immune Protocol diet that eliminates most of the foods listed above).Interestingly enough, the formation of a compound acrylaminde was a contributing factor in the asparagus cancer link. However, you are far more likely to find acrylamide formation on a potao chip or grilled meat.  Somehow, the meat and potato industries escaped without accusation. Hm.
Overall, asparagus is a great vegetable to include, and I strongly urge the intake of many vegetables to promote good health.  Last note on asparagus is that you may notice that your pee will smell like asparagus.  This is totally normal, just don’t mention that to any teenagers prior to them eating the veggie.  In my experience, this doesn’t go well.

Dijon Bacon Asparagus

Prep Time 5 minutes 

Cooks in 20 minutes 

Total Time 25 minutes

Serves 3 people


This can be served as a compote over asparagus stalks, or you can chop the asparagus into 1” peices and toss together for an asparagus salad.


  • ●  Asparagus – 1 bunch
  • ●  Bacon – 6 slices
  • ●  Eggs – 4, hard boiled
  • ●  Dijon Mustard – 2 TPreparation1. Boil water in a pot that you can steam asparagus over.2. Lower eggs into boiling water for 11 minutes.3. While eggs boil, place asparagus over pot to steam.4. In a skillet, cook bacon until brown on both sides. Remove from pan, let sit on paper towel and then chop to bits. (I find the bits come out better if I let the bacon sit until the grease has absorbed.)5. Add the asparagus, gently coating the stalks with the bacon fat. Cook 1-2 minutes or until golden brown, and remove from pan.6. Remove eggs from heat and run immediately under cold water. Peel and chop. Set aside.7. Add dijon mustard to skillet with bacon grease over medium low heat. (I will add a little water after I add the dijon to thin it out, too)8. Add the bacon and eggs to the dijon pan and toss together for 1 minute.9. Top the asparagus with the compote and enjoy!

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