There is this one food I can’t get enough of right now!
It’s a true multi-talent in terms of health benefits. (Yay!) And super versatile in terms of preparing it.
You can fry it, steam it, boil it, broil it, grill it, mix it…. Endless!
In this post, I’ll give you the low-down on my current favourite food: ASPARAGUS.
Asparagus is a great source of proteins and fiber, very, very little carbs (2 grams/100g, of which all is awesome fibre!) and definitely no fat. Add it! (see below)
It’s a filling vegetable without any “bad stuff” in it. This is truly an “eat as much as you like” food!
The anti-inflammatory compounds, such as sarsasapogenin, which has been positively studied in patients with ALS (amyotrophic lateral sclerosis, Lou Gehrig’s Disease).
Filled with antioxidants, including glutathione, which protects the skin from the sun, pollution and certain signs of ageing. Green leafy vegetables are fa nice complement, adding more antioxidants though, so don’t forget them!
Vitamin K (“the forgotten vitamin”) that is excellent for proper blood clotting and strong bones, amongst other things.You get 100% of your recommended intake from just 100 g of asparagus. Crazy!
Vitamin C, which is great for your immune system, to mention one.
Inulin, which is a type of fiber that remains undigested until the large intestine. There it makes it easier for nutrients to be absorbed, cleaning the colon out and lowering the risk of colon cancer.
FANTASTIC source of B vitamins, especially folate, which is good for your heart, the nervous system, and especially so if you’re pregnant.
It also contains vitamin A for better vision, potassium for the kidneys, and super important trace minerals, such as zinc, selenium, magnesium phosphorus, potassium, copper and manganese.
Now, for the fun part: the recipe!
This is how I LOVE to eat asparagus – oven broiled with a nice (home made) sauce hollandaise!
The asparagus part is easy, it seriously couldn’t be ANY easier. (And that’s the way I like to have my recipes!)
Put your oven on 200 degrees.
Snap off the dry ends of the asparagus, and put the asparagus in an oven form
Add olive oil
Broil for 10 minutes, before turning them over and broiling them for another 10 minutes.
Now for the sauce it can get a little tricky, it’s a moody sauce that separates easily. And to be honest, I’m usually not the one doing this step in the process, it’s my husband!
Anywho, I’ll give it a virtual whirl on here:
Separate 1 egg, you’ll only need the yolk. Put it in a clean, dry bowl
Squeeze about 1/4 of a lemon into the bowl
Melt 75 grams of butter just so it becomes liquid, no browning and barely bubbling
Carefully add some of the melted butter to the yolk and lemon in the bowl WHILE whisking
Repeat the step above until the butter is done and you have a nicely combined sauce hollandaise!
Serve with whatever else you think asparagus goes well with, for me its salmon (as you can tell from the picture below) or poached eggs and ham.
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