We are in the middle of spring and the asparagus is everywhere. Thank Goodness. Here is why its a superfood.

Asparagus is a nutritional powerhouse: It’s a good source of Vitamin K which is good for bones and blood clotting, high in antioxidants which repair damage done by free radicals and can help reduce serious health problems like heart disease, diabetes and cancer.

With a very low calorie content  only 27 calories per cup, or about 12 small spears. Its an ideal veggie for everyone. It’s high in folate, which is key during pregnancy and can also prevent cancer and anemia in adults and children.

Asparagus is high in purines which cause gout so for those people who suffer from this…dad…don’t worry about adding it to  your diet.

Why does our pee smell when we eat asparagus? This smelly side effect has to do with how the body reacts with asparagusic acid, while there’s no surefire way to avoid the smell, small lifestyle changes like drinking more water or sipping on cranberry juice may help lessen the scent.

When shopping for asparagus, there’s no need to go organic: it’s  on the Environmental Working Group’s  Clean 15. list of fruits and vegetables with the lowest occurrence of pesticides. But be mindful of its relatively short shelf life — it’s best to use it  within 48 hours of purchasing to avoid dry and withering stalks. Studies have shown that exposure to light further decreases its shelf life, so storing in a dark place is best. It’s also helpful to wrap the stalks in a wet paper towel to keep them from drying out.

Asparagus can be prepped basically any way, from roasting or grilling to sauteing or steaming. Plus, it’s delicious on its own or in pastas and other dishes. But how to know where to trim off the tough root end when prepping this superfood? Asparagus has one final superpower: Each spear will show exactly where to trim when you when you hold it by each end and bend it until it snaps.

Sauteed Asparagus

3 tablespoons  butter

1 bunch fresh asparagus

3 cloves  garlic chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is

tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.