When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

May 10, 2011 | 2 minute read

New Ways with Asparagus

Steamed asparagus spears are a true delight of spring. But you can make more out of asparagus than serving it up plain. This week’s Health-e-Recipe for Asparagus and Scallion Soup with Almonds is one delicious way to combine your spears with scallions, another spring vegetable, in a creamy soup topped with crunchy almonds.

Asparagus contains sulforaphane, the phytochemical in broccoli and other cruciferous vegetables. Plus it provides another compounds with cancer-fighting possibility: glutathione. It’s also an elegant way to get some vitamin A — 4 stalks provide 600 of the daily 700 IUs recommended for women (900 for men).

Look for firm, smooth, vivid green stalks with tight tips. Refrigerate them standing upright in a tall container with water and loosely covered with a plastic bag. Before cooking, gently bend each stalk until the woody end breaks off. Eat them hot from the steamer with lemon juice or drop them in boiling water for a minute to blanche, rinse with cold water, chop and toss them into a salad dressed with light vinaigrette.

You could also make an asparagus dip: puree 8 spears of steamed asparagus in the food processor, add a spritz of lemon juice and a tablespoon of reduced-fat sour cream, season with chili powder (or even a little salsa) and chopped scallions to taste and voila!

For more delicious, healthy recipes, visit AICR’s Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

More From the Blog