Juicy and incredibly healthy asparagus has firmly entered the culinary traditions of Eastern and Western countries. It only needs minimal heat treatment to reveal its excellent taste.
“Asparagus is a real messenger of spring. Its shoots sprout from the ground to tell us that everything is starting anew,” says Alain Passard, who lovingly grows asparagus in his garden. Its homeland is Asia Minor, and it owes its reputation as a medicinal plant to the Greeks, who considered it a panacea for all ailments – from bee stings and swelling to headaches and even heart disease. Later, the Romans, seduced by its aphrodisiac properties, learned to grow it. Asparagus arrived in France in the luggage of Catherine de Medici in the XNUMXth century, but we already owe its white variety, softer and more delicate than green, to the talents of the court gardeners of Louis XIV.
Like most fruits and vegetables, asparagus is rich in vitamins, antioxidants, and fiber. But its peculiarity lies in the high content of folic acid, or vitamin B9. This valuable vitamin is involved in the regeneration of all cells of the body, including the production of red blood cells, red blood cells, and also plays an important role in the functioning of the nervous and immune systems and promotes wound healing. Asparagus also contains vitamin K, which is necessary for the construction of proteins responsible, in particular, for blood clotting and bone formation.
In addition, there is an assumption (still, however, not received scientific confirmation) that eating asparagus helps prevent cardiovascular disease. Finally, its diuretic properties are beyond doubt – anyone who has ever eaten this vegetable can confirm this. Grilled or stewed asparagus is a delicious diet dish. “Try the combination of asparagus with lemon balm and you will discover very unexpected shades of its taste,” promises Alain Passard.
Spring fricassee with asparagus and vegetables
For 4 persons
Prepare: 15 minutes
Preparation: 10-15 minutes
- 16 green asparagus sprigs
- 1 Leek
- 1 fennel head
- 1 head of young cabbage
- 1 small cauliflower
- 4 bay leaves
- 1 bunch of chervil
- 40 g salted butter
- 1 lime
- olive oil
- Fleur de Sel sea salt or grated Parmesan
Preparation
Wash and clean vegetables. Separate the white cabbage leaves, cut into thin slices the cauliflower florets, the white part of the leek and fennel. Simmer the asparagus in the butter in a saucepan over low heat for 5 minutes. Add chopped vegetables, bay leaf and chervil. If you want the vegetables to turn out crispy, cook them for 5 minutes, melt in your mouth – 10 minutes. Arrange vegetables on plates. Mix a few drops of lime, a couple of tablespoons of olive oil with the remaining sauce in the pan and season the dish. Season with sea salt or sprinkle with parmesan.