Healthy eating in spring with asparagus

Posted on sustenance

The healthy nutritional and medical benefits of asparagus were already appreciated at the time of the ancient Egyptians, Greeks and Romans — particularly due to the diuretic properties of the plant.

Garden asparagus, originally native to Europe, India and North Africa, is now grown all over the world and has different shapes and colors.

The delicious taste of fresh asparagus makes it a true delicacy during its season. However, the superfood can also be stored, dried and pickled — for a whole year.

However, asparagus is only edible when it is young, as otherwise it tastes too wooden when the bud opens. Vegetables are important for our diet, because it consists of 93% water, so it is a great source of vitamin B6, calcium, zinc and magnesium. Asparagus is also rich in vitamins K, A, C, B1, B2, and E, folic acid and minerals such as copper, chromium, selenium and glutathione, which promotes body detoxification.

Eating it promotes blood flow to the kidneys and thanks to the high content of vitamin K, our blood can clot normally and protect our body from bone fractures and against bone loss after menopause. Apart from that, the healthy benefits of asparagus also include anti-inflammatory and antioxidant properties, which help prevent certain types of cancer and chronic ailments such as heart disease or type -2 diabetes.

If you use thicker and longer asparagus specimens, it is recommended to remove the stem and the outer and lower layers. Then wash in cold water.

Through the following recipe From Stacy via GoodNessis.com, everyone can be healed Dietary benefits Sweep out this special superfood.

Healthy recipe with asparagus

Asparagus can be used to make a fresh, bright, bright green soup that cleanses our body and tastes like spring. Lemon helps cleanse, dill stimulates digestive juices and the intestines, while asparagus promotes blood flow to the kidneys and provides a good amount of vitamins, in particular vitamin K.

Adding an avocado gives the soup a creamy, rich texture and provides healthy fats and essential nutrients for the body. And it's best to drizzle melted ghee over it and refine the whole thing again at the end.

As soon as it gets warmer outside, you can also enjoy the soup cold and season it as soon as it cools down.

ingredients:
For 3-4 portions

• 500 grams asparagus stalks (2 bundles)
• 1 medium sized fennel
• 2 tbsp. olive oil/ghee
• 1 avocado
• ½ cup fresh, chopped dill
• 1 tbsp. lemon juice
• zest of half a lemon, plus a rest for the garnish
• 2 cups boiling water
• 1 tsp rock salt, and a pinch to taste
• ¼ tbsp. freshly ground pepper

Remove the outer layer of fennel and cut it into small pieces. Wash asparagus, cut off the wooden ends of the stem, discard and cut the rest into small pieces (about 3 centimeters long).

Heat some oil or ghee in a medium-weight pan, add the chopped fennel to the pan and sauté for five minutes. Stir in the asparagus and also let it steam until it is nice and soft. Turn off the heat, let the whole thing sit for five minutes and put everything in a blender - add avocado, dill, lemon juice, zest, salt, pepper and boiling water. Then puree until you get a soft, creamy and velvety mass.

Then season with salt, pepper and lemon, if necessary. Garnish with thin slices of avocado, lemon peel, extra dill, a pinch of freshly ground pepper and some ghee and serve immediately. If you want to serve the whole thing later, you can easily reheat the dish under low heat.

Posted on sustenance