{"id":1032,"date":"2011-03-04T08:03:39","date_gmt":"2011-03-04T08:03:39","guid":{"rendered":"http:\/\/blog.beliefnet.com\/ourladyofweightloss\/2011\/03\/dysfunctional-chef-friday-whip.html"},"modified":"2011-03-04T08:03:39","modified_gmt":"2011-03-04T08:03:39","slug":"dysfunctional-chef-friday-whip","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/03\/dysfunctional-chef-friday-whip.html","title":{"rendered":"Dysfunctional Chef FRIDAY: Whipping Up Asparagus Facts, Folklore and Food"},"content":{"rendered":"

\"ASPARAGUS<\/a><\/span>While perusing the Internet, in search of delish recipes that this Dysfunctional Chef (or any dysfunctional chef for that matter) can manage to cook up without turning into a culinary disaster, I stumbled upon the Asparagus. I not only uncovered an incredible recipe, but some facts and folklore to boot!
\nFirst, the fascinating facts that make for most excellent “Table Talk.” Followed by the recipe – Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So – when eating – please consider slowly down and appreciating its journey!
\nFACTS and FOLKLORE<\/strong>
\nEarly American Indians<\/strong> dried asparagus for medicinal uses<\/strong>. It was used as a natural diuretic and for kidney\/bladder problems.
\nAsparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.<\/strong>
\nAsparagus derived it’s name from the Ancient Greek<\/em>, who used the word to refer to all tender shoots picked and savored while very young.
\nWhite asparagus<\/strong> is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.
\nAsparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1\u00bd years old. It takes them about 4 years to produce a sizable crop.<\/strong>
\nThis Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour<\/strong> when weather conditions are just right. The stalks reach about 7-7 \u00bd inches when they are cut or snapped around ground level.
\nCHICKPEAS and ASPARAGUS with MINT<\/strong>
\nChickpeas, also known as garbanzo beans, are a protein-rich way to enjoy a meatless meal. Roasted with asparagus and finished with mint, this golden crisp dish will make for a hearty lunch or light dinner. (Source: Asparagus Recipes<\/a> [dot] net)
\nIngredients:<\/em>
\n1 pound asparagus, cut into \u00bd -inch pieces
\n1 (15-ounce) can chickpeas, dried and soaked
\n2 tablespoons olive oil
\n1 teaspoon sesame oil
\n\u00bd teaspoon sea salt
\n\u00bd teaspoon black pepper
\n2 tablespoons chopped fresh mint
\n1 tablespoon lemon juice
\nDirections:<\/em>
\n1. Preheat oven to 400\u00b0F.
\n2. In a large bowl, toss asparagus and chickpeas with oils, salt, and pepper to taste.
\n3. Spread evenly on a baking sheet and place on the center rack of the oven for 10 minutes.
\n4. Stir, flip, toss, etc. the vegetables and put back in the oven for another 5 or 10 minutes or until the asparagus is tender but not mushy and the chickpeas have started to caramelize.
\n5. Remove and toss with fresh mint and lemon juice.
\n6. Enjoy!!!
\nHungry for more DYSFUNCTIONAL CHEF RECIPES:<\/em>
\nAcademy Award Winning SWEET n’ SOUR PASTA<\/a>
\nAmerican Idol WHITE BEAN STEW<\/a>
\nFreeze Your Ass Off Diet<\/a> (VIDEO – just for the sheer fun of it!)
\nSpread the word … NOT the icing,
\nJanice Taylor
\nwise * fun * utterly useful
\n____________________________________________
\nFor the best in wellness and weight loss wisdom, visit Janice:
\nOur Lady of Weight Loss<\/a>
\njoin the Kick in the Tush Club<\/em>
\nVirtual Shoulder<\/a>
\nFollow Janice Taylor on Twitter: www.twitter.com\/OurLady<\/a>
\nFacebook: www.facebook.com\/OurLadyofWeightLoss<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

First, the fascinating facts that make for most excellent “Table Talk.” Followed by the recipe – Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So – when eating – please consider slowly down and…<\/p>\n","protected":false},"author":123,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2130,1793,640,92],"tags":[3876,3865,2394,3841,3833,671,3818,3826,8,3837],"class_list":["post-1032","post","type-post","status-publish","format-standard","hentry","category-cook-with-me-friday","category-dysfunctional-chef","category-healthy-eating","category-recipes","tag-cook-with-me-friday","tag-dysfunctional-chef","tag-healthy-cooking","tag-healthy-eating","tag-healthy-living","tag-how-to-lose-weight","tag-inspiration","tag-janice-taylor","tag-weight-loss-coach","tag-weight-loss-motivation"],"yoast_head":"\nDysfunctional Chef FRIDAY: Whipping Up Asparagus Facts, Folklore and Food - Our Lady of Weight Loss<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/03\/dysfunctional-chef-friday-whip.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dysfunctional Chef FRIDAY: Whipping Up Asparagus Facts, Folklore and Food - Our Lady of Weight Loss\" \/>\n<meta property=\"og:description\" content=\"First, the fascinating facts that make for most excellent "Table Talk." Followed by the recipe - Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So - when eating - please consider slowly down and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/03\/dysfunctional-chef-friday-whip.html\" \/>\n<meta property=\"og:site_name\" content=\"Our Lady of Weight Loss\" \/>\n<meta property=\"article:published_time\" content=\"2011-03-04T08:03:39+00:00\" \/>\n<meta name=\"author\" content=\"Janice Taylor, Editor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Dysfunctional Chef FRIDAY: Whipping Up Asparagus Facts, Folklore and Food - Our Lady of Weight Loss","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/03\/dysfunctional-chef-friday-whip.html","og_locale":"en_US","og_type":"article","og_title":"Dysfunctional Chef FRIDAY: Whipping Up Asparagus Facts, Folklore and Food - Our Lady of Weight Loss","og_description":"First, the fascinating facts that make for most excellent \"Table Talk.\" Followed by the recipe - Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. 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