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Asparagus

Discussion in 'Indian Diet & Nutrition' started by sankara1, Jun 16, 2021.

  1. sankara1

    sankara1 Silver IL'ite

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    FOOD OF THE WEEK – ASPARAGUS


    ❓Pop Quiz: What’s the FIRST thing you think of when you think of asparagus!?


    ➡ Asparagus isn’t just delicious, it’s also incredibly nutrient-dense … and it’s also low in calories, with a half-cup serving containing only 20 calories!


    It’s an excellent source of vitamins A, C, and K, disease-fighting antioxidants, and fiber.


    ⚡ Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.


    It’s also believed to help lower high blood pressure and it’s high in folate, which helps reduce the risk of neural tube defects during pregnancy.


    TRIVIA FACT: These little green (or white and purple) stalks are actually part of the lily family.


    ‍ Asparagus is especially delicious roasted or steamed (and NOT canned or overcooked).


    REFERENCE:

    www.healthline.com/nutrition/asparagus-benefits
     

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  2. sankara1

    sankara1 Silver IL'ite

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    Looking to get more veggies into your life? Check out this nutrient-packed salad!


    It’s tangy, sweet, and makes 6 x one-cup servings!


    Try serving this with steak or burgers … or as part of a vegan salad bowl!


    ✅ Note: it’s perfect for leftovers because it gets “picklier” the longer it sits.


    [​IMG]
    CARROT-ASPARAGUS SALAD

    (Makes 6 servings)


    • 1 lb (450 grams) asparagus

    • ½ cup (120 ml) balsamic vinegar

    • ¼ cup (60 ml) extra virgin olive oil

    • 1 tbsp maple syrup

    • 2 cloves garlic, minced

    • 1 tbsp chopped fresh parsley

    • ½ tsp salt

    • ½ tsp freshly ground black pepper

    • 4-5 large carrots, cut into matchsticks

    Prepare the asparagus: Trim the tough ends and cut the remaining stalks into two-inch (5 cm) pieces. Blanch the asparagus by placing it in boiling water for 3-4 minutes. Drain and cover asparagus with icy water to stop the cooking. Drain and set aside.


    Make the marinade: Combine the vinegar, oil, maple syrup, garlic, parsley, salt, and pepper in a large heavy-duty zip-top plastic food storage bag, and shake it up to blend. Taste and just seasonings (adding more maple syrup, salt, or etc.)


    Add the asparagus, and make sure it’s well coated. Place in the fridge for 2-3 hours to marinate.


    Add the carrots and let marinade another 1-2 hours in the refrigerator. Serve and enjoy!


     
    Gauri03 likes this.

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