As the title may suggest, in this blog post I won’t give you a detailed recipe for my last Spring Salad, but I will tell you WHY you should make it.
The star of this month recipe non-recipe are asparagus.
In Europe, this vegetable is in season from mid April to the end of June.
Asparagus is delicious and contains health promoting properties, so I wanted to dedicate some deserved space to it.
Asparagus is, in general, quite a fibrous vegetables high in inulin which makes it an amazing prebiotic. Its taste changes slightly according to the variety, but the main ones we find in supermarkets have a tender sweet flavour with a hint of bitterness (and that’s why I love them so much).
In terms of health benefits, asparagus contains anti-inflammatory and antioxidant compounds such as vitamin C, glutathione and various flavonoids. It is also rich in betacarotene, vitamin E, manganese, zinc and selenium.
At Cromo Nutrition we do not promote restrictive eating, but, if you are trying to lose some weight, asparagus can be a great ingredients for your dishes as it is high in nutrients but low in calories.
Many people –including my mother– tend to cook this green vegetable in hot boiling water until soft. However, in order to retain all its properties, it would be better to sauté asparagus for 5 minutes in a few tbsp of water or broth. Otherwise you can even steam at low temperature, making sure you keep the asparagus crunchy.
INGREDIENTS for this Spring Salad
- 1 bunch of asparagus, steamed
- 5-6 new potatoes, boiled and cut in halves or quarters
- 1 medium head Belgian endive, separated into individual leaves & cut vertically
- 5-6 radishes, sliced
- half cup peas, boiled
- 1 tbsp fresh dill, chopped
- 1-2 tsp mustard
- lemon juice
- black pepper
- sea salt
- extra virgin olive oil
Combine all ingredients into a big serving plate, add dressing, spices and Buon Appetito!
Cromo Nutrition 