How Germans say: Die Spargel Zeit ist da!
We have spring, sun, wonderful asparagus and thus light and extremely nutritious dishes.
Since I live in Germany I’m looking forward to April and the first asparagus. They emerge timidly from local crops, they smell beautiful, they are fresh, juicy and herald the coming summer.
My ritual is to run around local fairs and rural shops (Hofladen) in search of rich bunches of green, white or purple asparagus. Thin, thick, already peeled or not – everything under the customer’s taste and depending on what we want to use.
In the asparagus season, my kitchen turns into an asparagus factory: soup, tarts, casseroles, salads, even purifying “smoothie” are created, as the weeds filter our kidneys perfectly!
What is the hidden asparagus?
- Slender, flexible and low calorie, perfect in various detoxes, body cleansing and diet “fit”. The energy value in 100 g does not exceed 20 kcal.
- Deacidifies and alkalizes the body, removes harmful waste product
- Naturally rich in vitamin K, which is responsible for bone health (including vitamin D3), by increasing their mineral density, which is a very important factor in the prevention of osteoporosis. Vitamin K affects cardiovascular health by preventing arterial calcification.
- Natural diuretic – cleans the kidneys and urinary system and helps to remove toxins from the body.
- Friend of the future mum because of the high content of folic acid.
- Rich in vitamin B1 (thiamine), which makes it possible to convert carbohydrates into energy, which translates into our concentration, mental capacity and proper functioning of the body.
- Strengthens and supports the immune system, thanks to glutathione, a protein composed of 3 amino acids: glycine, cysteine and glutamic acid.
Are all suitable for asparagus?
Unfortunately not…. People with gout and kidney stones should avoid eating asparagus. All guilty are purines that can cause accumulating are uric acid in the body.
Today the “first fire” white asparagus land in a light spring salad with baked sweet potato and pesto avocado with parsley.
Asparagus season is underway …. 🙂
- 1/2 bunch asparagus (you can splash with colors - today i used white)
- 1 medium sweet potato
- 4-5 cocktail tomatoes
- 1/2 piece avocado
- To bake a potato (to be emptied) we need: dried or fresh rosemary, Himalayan salt, freshly ground pepper and olive oil
- 1/2 bunch parsley
- 2 Tbsp hemp oil (if you can not use cold pressed flaxseed oil)
- 2 tbsp lemon juice or apple cider vinegar
- 1 tbsp molasses (or alternatively agave syrup)
- Himalayan salt, freshly ground pepper to taste
Sweet potato is thoroughly washed with a brush - we do not peel from the skin, not to deprive it of the most important nutrients and cut into slices. We put on a plate, salt, pepper, rosemary and gently sprinkle with olive oil. We bake in the oven with the upper baking approx. 10-15 min. At 180 degrees.
Asparagus gently wash and if they have a thicker skin gently peel from half down.
Boil steam until tender, but not overcooked (about 10-15 minutes depending on the thickness of the asparagus).
On the plate we put asparagus, baked sliced sweet potatoes, cut in half a cocktail, add cherry tomatoes and pesto water all.
Before serving, let the salad gently sprinkle with a little salt, pepper and chopped chives, which will give the dish a distinct flavor.
Parsley leaves are washed thoroughly, dried and finely chopped (this will help us prepare the pesto). Blend all ingredients and mix to get a paste.
Good to know:
Why do I use hemp oil?
I discovered it quite recently. At first he did not win my heart – slightly bitter and nutty in taste. But it is thanks to the fact that it is so expressive it is perfectly suitable for dishes.
It perfectly regulates digestion and hormone management, and most importantly delivers fatty acids in ideal ratio 3: 1 omega 6 to omega3. It improves the condition of the skin and hair by providing nutrients for their construction and regeneration.
Hemp seeds are loaded with up to 20 amino acids, which places them on a high protein podium. Hemp protein is easily digestible, making it suitable for sensitive and digestive sufferers. Recently, hemp seeds and hemp have hit popularity records among vegetarians and vegans as another “superfoods.”
Remember to use hemp oil for “raw” or without heat treatment, as the heating loses its value.
Hemp oil and seeds in warm and sunny places quickly lose their value by oxidizing their fatty acids. Therefore, always store them in a dark and cool place, and when you open it best in the refrigerator.
Energy pesto “charged” is energy, and this is due to iron and vitamin C from parsley.
Cold pressed hemp oil (or linseed oil) will turn up the metabolism, stabilize the hormonal economy, and will carry the fat-soluble vitamins we all have in the salad.
Beet molasses added to pesto gives us a taste of balance, but above all it is a natural iron supplement.
About the molasses and its properties I wrote more in the recipe on the Pesto for women.