Did I say I love Asparagus? They are my favorite Spring vegetable and one of my “non guility” pleasures. I eat them steamed, roasted, baked, in salads and more. They are delicious and chock-full of good for you vitamins and minerals.
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Read more here
Remove from heat and place in a 9 x 9-inch baking dish sprayed with cooking spray (or oiled with olive oil). Cut up potatoes and onions into bite-sized pieces with fork and knife.
Layer fresh Asparagus over top of potatoes and onions, alternating every 3 or 4 spears in the opposite direction (some with the tips facing left, others with them facing right).
Top Asparagus with cooked bacon and sprinkle shredded cheddar cheese over top. Mix eggs and cream cheese in a blender until well combined; pour evenly over potatoes, bacon, asparagus and cheese. Bake uncovered 30-40 minutes or until eggs are set. Let sit 5 minutes before serving.