Asparagus is widely used commercially in today's food industry. More and more people are loving this vegetable especially in including to their recipes such as soup.
Have you ever eaten a recipe with an asparagus? For sure you'll love the unique taste of it! Not only that, it is known to bring and contain a lot of health nutrients good for ther body.
So, check this out and enjoy the winter:
First off, below are the health benefits of asparagus:
Asparagus is a very low calorie vegetable.
Its spears contain moderate levels of dietary-fiber which aids to control constipation conditions.
Its shoots are also used in many traditional medicines to treat conditions like dropsy and irritable bowel syndrome.
Fresh asparagus spears are excellent source of anti-oxidants such as lutein, zea-xanthin, carotenes, and crypto-xanthins.
Fresh asparagus are rich sources of folates.
Its shoots are also rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid.
Fresh asparagus also contains fair amounts of anti-oxidant vitamins such as vitamin-C, vitamin-A, and vitamin-E.
Asparagus shoots are good source of vitamin K which has potential role in bone health by promoting osteotrophic (bone formation) activity.
Asparagus is good in minerals, especially copper and iron.
Here's the asparagus recipe you can try - delicious and healthy!
Asparagus Soup from BBC Good Food
Ingredients
25g butter
a little vegetable oil
350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
Olive oil, for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)
Preparation
1. Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
2. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
3. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Do you know any other recipes perfect for the winter? Feel free to share.
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