Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Fresh asparagus is worth eating during spring based on taste alone. You really can’t beat it. But you can pat yourself on the back while chomping since the veggie is a low-calorie vitamin and mineral powerhouse. It has tons of vitamin K, vitamin A, folate, and iron, to name a few. And this super-simple recipe allows it to shine.
1. Bring a large pot of generously salted water to a boil. While it heats, trim the root end of the garlic; if it has a stem, cut it 4 inches from the bulb, then slice the bulb and stem in half lengthwise. Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if using garlic scapes, also slice as thinly as possible). Gather up the garlic in a bowl, season with coarse salt and work the salt into the sliced garlic using your fingers. Your fingers will smell of garlic — yes! — and it’s a nice spring-like aroma. Let sit for at least 10 minutes.
2. When the water boils, add the asparagus and cook for 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and dry the asparagus spears, then cut thinly (1/4-inch) on the bias. Arrange the asparagus on a platter (or individual plates). Sprinkle the garlic over the asparagus. Drizzle some oil over the asparagus — it’s ok if it pools a little, especially if it’s good oil. Using a vegetable peeler, scrape away about 1 inch of the horseradish skin from the end of the root; give it a rinse. Grate the white root over the asparagus — about 2 teaspoons of horseradish. Season with more salt, if needed, and serve with lemon wedges.
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