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
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: 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
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.
Despite 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.
SIMPLE ROASTED/GRILLED ASPARAGUS
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 😉
TOPPINGS FOR ROASTED/GRILLED 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!