Powerfood Chronicles #6: Asparagus (AKA My Simple Healthy Recipes #11)

May is over, but the season is still here! Check out why asparagus is amazing beauty and health food. 

Asparagus: Nutrient Check

Asparagus officinalis is mostly made of water and is really low in calories (20 kcal per 100 gr).
Available in two classic colours, white and green 😉 it’s a great source of
vitamin K,
and also rich in
manganese, phosphorus, vitamins C and E, niacin, zinc and vitamin A, as well as dietary fibre. These micronutrients are vital for a functioning immune system and of course, a healthy skin.asparagus-powerfood

Asparagus: A seasonal delight

A seasonal highlight in Continental Europe, Asparagus makes its appearance in May and into June. In Germany, you can get locally grown asparagus nearly everywhere. 
Now is the time when German restaurants come up with their “asparagus menus” ranging from classic Hollandaise sauce with potatoes and creamy soup to modern raw salads and anything in between.
(The same frenzy occurs in autumn following the chanterelles season.)

My go-to asparagus recipes

Disclaimer! Important!
I don’t like boiled asparagus.
If you want boiled asparagus, the Internet is bursting with such recipes.
Let’s talk grill and roast here.

asparagus-grill-with-cacao-butterDespite being such a diva, asparagus is a great vegetable to mess with.
Stir-fry it or roast it, or slice it and enjoy it raw, enjoy it with pasta or add it to a stew – asparagus is all versatile goodness.

Works for green and white variety: preheat your oven in the grill mode (210°C). Thoroughly wash and prep your asparagus. Lay on parchment paper and sprinkle with cacao butter. I use a grater to coat the asparagus evenly. Sprinkle with salt. Grill for 10 to 15 minutes depending on your oven and your asparagus 😉

1. Great quality virgin oils are a brilliant pairing for asparagus!
I like the bitterness of a good organic linseed oil with the green asparagus, and pumpkin seed oil for both varieties.
2. Or whip up a quick and amazingly delicious vegan sauce by thickening coconut-rice milk with a hearthy dose of salt, pepper, nutmeg and a bit of turmeric.
3. I also like the following sauce, part salsa/ part vinaigrette: chop fresh red pepper (high in vitamin C that’s imporant to make iron bio-available), mix with 2 tablespoons olive oil, 1 tablespoon lime juice (alternative: a fine balsam vinegar of your choice) and a lot of freshly ground black pepper. Pour over the asparagus, top with roasted pumpkin seeds and (or) pine nuts. Nom!

Favourites from the Internet:
I do like vegan recipes on Oh She Glows and this salad recipe by Deliciously Ella.
And what would grilled asparagus be without Jamie Oliver!

So, what’s on Your asparagus menu?
Pizza with asparagus? Asparagus soup?
“Asparagus, asparagus, rock me, Asparagus!”


Geeking out about all things truly green, healthy and ethical over at BEAUTYCALYPSE.com (Avatar illustration by A. Goncharenko)

10 Responses

  1. Din

    I love it asparagus – can be steamed or stir fried and just with a hint coconut oil, salt and pepper. Maybe some roasted seeds or nuts…

      1. Gosh, I don’t really know. The ones I have are firm with just a little give in them when gently squeezed. Although they are NZ grown they are still expensive at the moment so I treat each one like gold.

          1. Raw or cooked.
            Some people like to cut them in half and scoop out the flesh (don’t eat the skin) with a spoon. Some like to peel them and then let them marinate in something sweet, usually honey or sugar, and apparently they are very nice cooked with pork.

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