I love asparagus. Yes, I know, I do love a lot of things. With all my food allergies, it is often hard to eat so when I find foods I can eat, I tend to love all (well most) of them. One of my favorite ways to make asparagus is to quickly sauté it with some olive oil, garlic, and horseradish.

Asparagus is extremely healthy for us. It doesn’t take a doctor to tell us that but it has a lot of important properties that aid in fighting free radicals and breaking down carcinogens. Asparagus can help in the prevention of certain cancers, which is a powerful statement.   That is why food is the best preventative medicine we have. I know as you are reading this, your eyes might be rolling. I understand that eating just asparagus is not going to keep you healthy but it is about a lifestyle that you follow. Adding this veggie in your lifestyle is important for people who struggle with autoimmune diseases such as Celiacs or Inflammatory Disease. Eating asparagus helps our brains fight cognitive decline. It is full folate that works with vitamin B-12 to help prevent cognitive weakening. I know that I occasionally (more often recently) have a lot of brain fog. It is a side effect of the Celiacs and it goes beyond forgetting where you put your keys. You forget people’s names while talking to them or stopping mid-sentence forgetting what you were talking about and becoming disoriented. A lot of times, people will experience more brain fog when they have been exposed to gluten. For some of us, it is a daily occurrence even when gluten has been completely eliminated.   It is scary. It is not fun. So if eating asparagus can help my brain function better, I will eat it. I will try anything to get better and function like a “normal” person. (I use the term normal loosely because realistically who is normal? )

What you need:

A bunch of asparagus

2 cloves of garlic, crushed

1 Tablespoon fresh, minced horseradish (I found this at my local farm)

Olive Oil

Salt and pepper

What to do:

Heat a skillet on medium heat and drizzle the bottom with olive oil.

While the pan is heating, cut the bottoms of the asparagus off.

Add them to the pan with the garlic and horseradish.

Sprinkle with salt and pepper.

I like to cook them quickly, turning a couple of times so the asparagus maintains a crunchy bite. You can cook them longer, it depends on your preference.

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