Cut asparagus the ends. In a wide pan simmer asparagus in hot water, until crisp not soft, about 3 to 5 minutes, rinse. Set on a serving plate and top with rest of ingredients. Serve 6-8.
FYI; Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution and the effects of aging.
The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins, which are known to regulate blood sugar levels.
Green asparagus is much more beneficial than white, say reports. The goodness is in the stalk, which contains vitamin A for better vision, potassium for smooth kidney functioning, and trace minerals that help boost immunity.