Whether you are a child or an adult, the last thing on your mind is eating vegetables. We often hear, “They are good for you!” As much as we hate to admit it, that fact is true.

Asparagus, known as the “aristocrat” of vegetables, is one of the most nutrionally well-balanced veggies. Asparagus provides potassium, thiamin, fiber, Vitamin B6, and Vitamins A and C. It is high in Folic Acid, low in sodium, contains no cholesterol and no fat.

In this newsletter, we highlight an asparagus recipe that not only taste good, but is good for you too.

12 large asparagus stalks, peeled
12 thin slices of prosciutto
12 thin slices of mozzarella
Flour
Bread crumbs
2 eggs beaten
12 pitted & sliced green olives
12 pitted & sliced black olives
2 tbs capers
6 anchovies, chopped (optional)
4 garlic gloves, sliced
4 basil leaves
6 tomatoes, peeled, seeded, drained and finely chopped
6 oz vegetable oil, for frying
2 oz olive oil
Salt and pepper to taste

Peel off just enough of the skin of the asparagus so that the tender flesh is exposed. Discard only the very bottom of the end.

Cook the asparagus in lightly salted boiling water until just aldente, about 10 minutes. Drain and cool under cold running water.

Wrap each stalk tightly with mozzarella and prosciutto, dust with flour, dip in beaten eggs, and then into the bread crumbs, set aside.

Heat the olive oil in a heavy sauce pan, add the garlic and cook until golden. Add the anchovies, chopped tomatoes, capers, olives, and basil. Cook over medium high heat and bring to a boil. Season with salt and pepper, and reduce heat to low. Simmer for 10 minutes.

Place the vegetable oil in a heavy sauté pan over high heat. When the oil is very hot but not smoking, add the asparagus and cook until golden all around. Place on paper towel to absorb oil. Transfer to a serving dish, add the sauce, and serve.

Who said vegetables could not be delicious?