Asparagus is a delicious and inexpensive vegetable. Versatile, can be steamed, sautéed, roasted, grilled and even pickled. An excellent addition to omelettes, frittatas, pastas, salads, stir-fries, soups or best on its own as a side dish. The part that is consumed is the immature shoot, which is tender and referred to as a “spear” due to its shape. What I love about this vegetable is that it is highly nutritious, easy to prepare and cooks very quickly.
Select asparagus that are bright green with closed and compact tips. The stalks should be firm with a smooth texture, not limp or wilted. A bunch with uniform length and thickness is perfect for consistent cooking. Besides the green variety, white that is shielded from the sun and purple ones are also available.
Low in calories, asparagus is an excellent source of fibre, vitamins, minerals and antioxidants. Promotes digestive health and improves digestion. Contains potassium that can help lower high blood pressure. Helps in maintaining blood sugar levels. Keeps bone healthy, aids in weight loss, has anti-aging and anti-inflammatory properties. A natural diuretic with high levels of the amino acid asparagine. Rich in folic acid and supports a healthy pregnancy.
Select asparagus that are bright green with closed and compact tips. The stalks should be firm with a smooth texture, not limp or wilted. A bunch with uniform length and thickness is perfect for consistent cooking. Besides the green variety, white that is shielded from the sun and purple ones are also available.
Low in calories, asparagus is an excellent source of fibre, vitamins, minerals and antioxidants. Promotes digestive health and improves digestion. Contains potassium that can help lower high blood pressure. Helps in maintaining blood sugar levels. Keeps bone healthy, aids in weight loss, has anti-aging and anti-inflammatory properties. A natural diuretic with high levels of the amino acid asparagine. Rich in folic acid and supports a healthy pregnancy.
Asparagus Soup
(Serves 4)
Ingredients:
600 grams asparagus
1/4 kg potatoes (2 large - peeled, washed and cubed)
150 grams leeks (white and light green parts -washed and chopped)
2 large cloves of garlic (finely chopped)
10 cups vegetable stock or water
1 maggi vegetable cube (5 grams)
freshly cracked black pepper
2 tablespoons butter
salt
Method:
Snap off the tough end of the asparagus by hand. The stalk will break naturally where it is woody and inedible. Wash, drain well and cut into pieces.
In a pan, melt the butter, add the leeks, garlic, potatoes and asparagus pieces. Cook for few minutes on low heat until soft.
Then, add vegetable stock or water, maggi cube, freshly cracked black pepper and salt. Bring to boil and simmer for few minutes.
Use a hand blender and puree.
Serve soup hot with roasted asparagus.
Note:
(Serves 4)
Ingredients:
600 grams asparagus
1/4 kg potatoes (2 large - peeled, washed and cubed)
150 grams leeks (white and light green parts -washed and chopped)
2 large cloves of garlic (finely chopped)
10 cups vegetable stock or water
1 maggi vegetable cube (5 grams)
freshly cracked black pepper
2 tablespoons butter
salt
Method:
Snap off the tough end of the asparagus by hand. The stalk will break naturally where it is woody and inedible. Wash, drain well and cut into pieces.
In a pan, melt the butter, add the leeks, garlic, potatoes and asparagus pieces. Cook for few minutes on low heat until soft.
Then, add vegetable stock or water, maggi cube, freshly cracked black pepper and salt. Bring to boil and simmer for few minutes.
Use a hand blender and puree.
Serve soup hot with roasted asparagus.
Note:
- Roasted asparagus and cherry tomatoes (drizzled with extra-virgin olive oil, tossed with pepper powder and salt) cooked in a preheated 400 F or 200 C oven for 8 minutes.
