Asparagus is available year-round, but spring is the best season for this nutritious vegetable.
One of our favorite way to prepare this right for all blood types veggie is to broil them in the oven. Asparagus is delicious to eat and easy to prepare. The optimum growing season for this delicious vegetable is from February through June, so spring is the best time to enjoy it, whether as a stand alone vegetable, as an addition to risotto or pasta, and simply blanched and added to a favorite salad. Asparagus is best cooked the same day it is purchased, however, it will keep, tightly wrapped in a plastic bag, 3 to 4 days in the refrigerator. Or, you can also store it standing upright in about an inch of water, covering the container with a plastic bag.
Here’s a quick and easy recipe for asparagus, which is great to serve at a spring luncheon or dinner.
- 1 Tablespoon olive oil per pound of asparagus
- Sea salt, to taste.
- Cut off woody end of asparagus (hold below blossom and end of stalk and bend the stalk gently as if folding, discard the cut end).
- Line a pan with foil and pre-heat broiler.
- Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first then flake sea salt.
- Broil for 7-9 minutes, very close to the broiler coil then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalk).
Simple and elegant . Enjoy!
Notes about the ‘asparagus smell in the urine’
We asked Dr. D’Adamo about the reputation asparagus has of imparting a sulfurous smell to the urine. This is what he wrote back:
There seems to be some debate about whether the ability to produce an odoriferous urine from eating asparagus is particular to some people or universal. This reaction is due to a chemical in asparagus (asparagusic acid) that is broken down into a group of related smelly sulfur-containing compounds. However the ability to smell the sulfurous compounds produced after eating asparagus may indeed vary genetically. Research seems to indicate that the single nucleotide polymorphism (‘snip’) near the OR2M7 gene (rs4481887/ AA) may dictate whether you can detect whether someone has eaten asparagus from smelling their urine. Regardless, these compounds are harmless (and may in fact be beneficial), so feel free to enjoy this wonderful vegetable.
Entertaining during the holidays is a great way to show our appreciation for our family and friends. It also can be demanding, so it is important to plan your meal with easy to prepare and beautiful foods. We’ve found that risotto is a tasty dish that is easy to make, and can be served as a main dish with a simple salad or as a side dish accompanying a variety of main courses.
For this holiday season, we are featuring a basic risotto recipe, which can easily be adapted to suit each blood type. It can also be enhanced by adding saffron, vegetables, mushrooms or seafood. The key to making a perfect risotto is to cook it slowly, adding the liquid in increments so that rice has a chance to absorb it. This is what gives risotto that rich and creamy texture. This is what gives risotto the rich and creamy texture it has. A delicious risotto is not just food; it is an “event.”
- 1/2 cup Arborio rice (or short-medium grain rice)
- 1 or 2 cans of broth
- 1/4 cup olive oil, or enough to cook the onion and celery, and coat the rice
- 1 onion
- 4-8 stalks of celery
- 2 teaspoons of sage or poultry seasoning of choice
- Salt to taste
- Pepper or spices to taste (preferably white pepper)
- At least 1 tablespoon butter
- Chop the onion and celery as you would for stuffing.
- Saute the onion and celery in the olive oil until tender.
- In a separate pan (with a pour spout would work best), heat 1 part broth and 1 part water until hot but not boiling. Add the rice to the oil mixture, stir to coat and cook until it starts popping or becomes more opaque, but don’t brown it.
- Now, start slowly adding the broth to the rice, this process takes 20 to 30 minutes, depending on how fast you add the broth and how high the heat is. To speed it up, add more broth at a time and use a higher heat. To get it nice and smooth, take your time, put heat on medium, and add about 1/4 cup of broth at a time. Once mixture thickens, add more broth so that it doesn’t burn, stir frequently. Keep an eye on it, as you don’t want it to dry out. If you add more water at a time, it won’t dry out as fast, but won’t end up as smooth. Once you’ve used up one can of broth, or it starts to look good, test it.
- Keep adding more liquid and cooking until it tastes done.
- The goal is “al dente”, like pasta, some like it softer than others, I usually overcook it a bit for the thanksgiving recipe, so it more resembles the softness of stuffing.
- After it’s done cooking, no sooner, add the butter. This gives it a nice appearance and creamier texture.
- Once you get a feel for it, it’s quite easy, and you can adapt the recipe in any direction. As long as you have the onions, oil, rice and broth, the rest is up to you.
- For types that can have dairy, sour cream or cheese is a nice addition.
Homemade stocks frozen in individual batches provide a great head start for preparing any number of sumptuous dishes. A good stock is basic to any sauce, soup, or stew. Creating a stock really takes very little effort, and Thanksgiving leftovers provide a great base for the stock. Simply clean the bones of the “bird,” and use them in the recipe, or purchase necks and backs from the butcher for the basis for a healthy stock. Either of these methods will provide a tasty stock. Turkey is Neutral for Type O, Type A, and Type B, and Highly Beneficial for Type AB – a perfect stock for all blood types! Turkey, once considered only a holiday bird, is now available year-round. The ingredients should always be fresh. A turkey stock can also be enhanced by mushroom stems, herbs, onion peels, leek stalks, or celery leaves. Don’t add vegetables, such as, broccoli, cauliflower, or Brussels sprouts; they are cruciferous vegetables which will add an unpleasantly sulphurous taste and odor to the stock.
- 1 medium turkey carcass, picked fairly clean (reserve any leftover meat for soup)
- 2 onions, roots removed, skins on, and cut into quarters
- 3 large carrots cut into chucks
- 3 stalks celery, washed and cut into large pieces
- ¼ bunch fresh parsley, including stems, washed
- Fresh herbs, such as thyme, rosemary, oregano, basil, to taste
- Bay leaf or sage
- Fill a very large (5 to 6 quart) stockpot three-quarters full with water. Add all of the ingredients and bring to a boil. Reduce heat and simmer at least 2½ hours. The stock should reduce by a third. Let cool to room temperature, and skim any foam or fat from the surface. Refrigerate. Once cold, the fat will harden on top of the stock. At the same time, the foam will sink to the bottom. Stock made with bones will gel when cold. The stock can be frozen in convenient pint and quart containers.
Makes approximately 4 quarts