Pregnant women and those who are wanting to become pregnant need higher levels of folic acid. Getting enough folic acid during pregnancy is necessary for preventing neural tube defects like spina bifida. Since these defects can occur before a woman even knows she’s pregnant (within the first few weeks prior to conception) it is especially important for women of child bearing years to get at least 400 – 600 MG of folic acid a day. Asparagus is one of my favorite fertility and pregnancy foods as it’s super high in folic acid, potassium, antioxidants, fiber, vitamins A, C, E and K, as well as chromium. Asparagus is a natural diuretic and anti inflammatory that can help with edema or chronic inflammation. It also helps regulate blood sugar and supports healthy digestion. 
Here is a delicious vegan cream of asparagus soup that I adapted from the original recipe found in the moosewood cookbook. 


2 pounds fresh organic asparagus 

1&1/2 tbs of  earth balance butter or I use Ghee 

1&1/2 tsp of Himalayan sea salt 

2 cups chopped onion 

3 tablespoons of rice or almond flour

2 cups of organic vegetable broth 

2 cups of almond milk

1&1/2 tsp of tarragon

White pepper to taste
Slice off tips and set them aside, cut up remaining asparagus stalk into 1/2 in pieces.

Melt ghee and add onion , asparagus stalks and salt. Sauté for 10 min until onions are clear and soft. Sprinkle in 2 tables spoons of flour and stir for another 5 min.

Add vegetable broth and simmer for another 5 min. Add remaining flour and stir well. Cook for another 8 min stirring frequently.

Add misture  to blender or food processer and pure soup with the almond milk.

After blending return to sauce pan and season with white pepper and tarragon.

Cut the reserved Tips  into small pieces and steam until tender. Add them to soup and serve.