One of the first foods that signals the start of spring is the appearance of fresh asparagus at the markets and grocery stores.
This succulent, savory super vegetable contains a stimulating blend of nutrients, making this member of the lily family a fantastic food for your health. It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells, which means it provides a steady supply of energy without spiking blood sugar levels. It has anti-aging as well as anti-oxidant properties so snap it up while you can!
Roast, grill or stir-fry your asparagus because these quick-cooking, waterless methods will preserve the fabulous nutritional content and antioxidant power of asparagus.
This recipe and photo comes courtesy of Foto e Forneli …. I fell in love with the delicious photo before falling in love with this delicious recipe!
1 kg of green asparagus; 1 ripe avocado; 100 grams of feta; a handful of basil leaves; 3 tablespoons olive oil; 1/2 cup vegetable stock; 1 clove garlic; 1 tablespoon white wine vinegar; salt and pepper
Clean the asparagus by removing the woody ends. Heat 2 tablespoons oil in a pan and gently fry the asparagus on high heat on all sides until browned. Add the stock, cover with a lid and cook over low heat for about 5-7 minutes. Finely chop the garlic and add to the asparagus. Remove from heat, add a tablespoon of oil and a tablespoon of vinegar, salt and pepper. Allow to marinate for about 30 minutes.
Meanwhile, peel the avocado, remove the nut and cut into thin slices. Arrange the avocado slices on a serving dish, add the asparagus and distribute the seasoning on top. Cut the feta into small pieces and distribute it over the vegetables. Garnish with basil leaves. Simples and so good for you!
Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree