Fertilize Your Gut for Good Heath with Leeks and Asparagus
Probiotics have been getting a lot of love the last few years because of their strong link to digestive health but, just like us, they need the right type of food to thrive. The source of this food, called a prebiotic, is made of insoluble fiber, the parts of produce we tend to throw out—the chewy stalks of broccoli, the fibrous tops of leeks, carrot peels, the bottoms of asparagus—and celery.
Don’t miss the companion podcast 5 Surprising Foods that Contain Powerful Prebiotics
So just how do we eat this fiber? The most nutritionally efficient thing to do would be to eat them raw, say in a shaved asparagus salad, fresh raspberries or bananas but one of the easiest and most delicious things I’ve found to do is roast them.
This recipe is super simple but so flavorful and versatile.
You can serve it as a side dish, toss it with pasta or use it as a omlette filling. The trickiest part might be cleaning the leeks so if you can get them already prepped (Trader Joe’s sells them this way). It’s worth it.
- 1 bunch (about 12 ounces) asparagus, trimmed of tough bottom stems
- 2 leeks (white and pale green parts), trimmed, washed very well and sliced
- 1 tablespoon sliced garlic
- 11/2 tablespoons olive oil
- ½ teaspoon salt
- Preheat the oven to 400°F.
- Toss the asparagus, leeks and garlic with olive oil and salt in a large mixing bowl.
- Spread vegetables on a baking sheet and cook for 20 minutes, turning once halfway through until vegetables are tender.
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