National Asparagus Day
To celebrate National Asparagus Day on 23 April and the official start of the British asparagus season, I would like to share some delicious asparagus recipe ideas. Although you can get asparagus all year round in the supermarkets, British Asparagus season last for about six weeks from late April until mid-June. This home grown version is delicious and is bursting with taste and packed with nutrients.
Nutritional Value: Asparagus is a good source of fibre, folate, vitamins A, C, E and K, as well as trace minerals.
Asparagus is really versatile and can be steamed, lightly boiled, roasted, chargrilled, barbecued, stir-fried or eaten raw.
Discover more about the benefits of asparagus and other delicious foods and how eating a nutrient dense diet can help improve your health and wellbeing. You can book now for a free 20 minute no obligation mini consultation to find out more with our Nutritional Therapist, Maisie. Use our online booking system or call the clinic.
Asparagus soldiers with soft boiled eggs
Asparagus soldiers with soft boiled eggs
Simply replace toast soldiers with lightly steamed or boiled asparagus to dip in your soft boiled egg for a breakfast treat.
Asparagus Salad
Ingredients:
A pack of asparagus spears, trimmed and sliced on an angle into 1/2 inch pieces
200g French beans
200g Broad beans or peas
50g baby spinach
1 shallot, peeled and thinly sliced
Dressing of choice
Method:
Blanch the asparagus and beans.
Drain, dry and mix with shallot and spinach and add dressing of your choice.
Asparagus Risotto
Ingredients:
3 tbsps Olive Oil
4 shallots
3 cloves garlic, chopped
500g arborio rice
300ml dry white wine
2 pints warm vegetable stock
2 packs of asparagus spears, snapped and cut into 1/2 inch pieces
100g frozen garden peas
100g Parmesan or Vegan Parmesan
Salt and pepper, fresh parsley.
Method:
Heat olive oil in large pan and add the shallots and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
Add the arborio rice stirring well ensuring all the grains are well coated.
Keep on a low heat and keep stirring until the rice starts to turn translucent.
Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
Add half of the stock a little at a time and once absorbed add the asparagus and peas.
Continue adding the remainder of the stock, stirring continually. Add salt and pepper
Once the stock has been absorbed the risotto should have a creamy consistency. Add the parmesan, put a lid on the pan and leave for 2 mins. Serve with fresh parsley.