Health food - Asparagus

Dear readers,

in my native country, Germany, with May always comes the culinary excitement of asparagus and strawberries. I am talking white, thick asparagus and red, tasty strawberries fresh from the field!

In every other part of the world we mostly find the green asparagus, which has a completely different, more nutty and bitter taste and can be prepared in endless variations. Be it in a light Chinese garlic sauce, in an oven-bake with grated cheese and yogurt, in a salad with fresh greens and cherry tomatoes...no end to asparagus fantasies.

Let us have a quick look at what exactly this green vegetable brings you in terms of nutrients, which this overview found on www.harvestofthemonth.com shows very nicely:

Nutrition Facts
Serving Size: ½ cup asparagus, cooked (90g)

Calories 20
Fat & Cholesterol free obviously!
Sodium 13mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Sugars 1g
Protein 2g
Vitamin A 18% 

Vitamin C 12% 

Calcium 2%

Iron 5%

So, this tells us that we are dealing with a good source of Vitamin C, further we find Vitamin K and folate and it is a very important supplier of anticancerous antioxidants. 

One beautiful recipe, which I love to prepare and to enjoy as it is so healthy, nutritious and delicious, makes you feel just like springtime:

Green Asparagus with Poached Egg with Polenta and Spring Onions 

(Serves 2)

1 pack green asparagus spears
4 spring onions
2 tbsp polenta, quick-cooking
1/2 cup veggie stock
2 eggs
1 tbsp vinegar
2 tsp organic olive oil
2 tsp organic truffle oil if you have (adds that extra twist)
Freshly ground black pepper, some coarse sea salt 

Prepare the Polenta according to the cooking instructions.

 Vegetables: Slice spring onions, using as much of the green tops as reasonable. Trim and roll-cut the asparagus into 2,5cm lengths. Heat 2 tsp olive oil in a medium skillet. Add the spring onions and asparagus and stir-fry until crisp-tender.
Eggs: Prepare the poached eggs with the vinegar.
To serve: Spoon polenta on to 2 plates, spreading it out into a circle.  Top with a poached egg.  Spoon asparagus and spring onions around the egg, grind black pepper and some coarse sea salt over the egg, drizzle with truffle oil and serve.