Garlic Roasted Asparagus with Mushrooms & Tomatoes

I can’t believe this is my first asparagus recipe. I feel like I eat it often enough for it to have made it into the blog already.  I recently read a post on Smithsonian.com that explained why asparagus gives the smell of our urine a bit more punch.  It turns out that asparagus contains a chemical called asparagusic acid. (I imagine that the chemical-naming team had a very difficult time coming up with that one). Asparagusic acid itself does not have a potent smell, but when our bodies process this chemical it is broken down into other compounds that contain sulphur.  Molecules containing sulphur are notorious for their powerful smells (think about garlic, rotten eggs and the stuff that skunks spray). Those sulphur compounds from the broken down asparagusic acid exit our bodies through urine with a pungent smell. Yay!

Sulphur-smells aside, asparagus is an excellent vegetable to include in your diet. It has a low-glycemic index, chock full of antioxidants and contains high levels of vitamins B1, B2, B9 (folate) and K. Folate is a very important vitamin especially for women who are capable of becoming pregnant as it reduces the risks of neural tube defects and other birth defects.

Try this recipe and let me know what you think.  I added tomatoes for color and some additional flavor. You can also consider throwing in some red bell peppers and onions.

Prep Time: 10 minutes . Cook Time: 20-30 minutes . Yield: Serves 6