This is the edited version of the Cook from Scratch from 2017 to accompany the current series of Smorgasbord Health Column Food Therapy
Carol Taylor shares some wonderful recipes for asparagus to ensure that you are getting the benefit of the comprehensive nutritional benefits of this vegetable.
Around for thousands of years and said to be one of the very first frozen foods Asparagus is a little green powerhouse, chock a block full of Vitamin K as well as many other vitamins and anti- oxidants. Sally cannot stress the importance of eating this wonderful vegetable regularly as part of a healthy well balanced diet. She has also included a lovely little video on how to prepare asparagus it is then over to moi for some great recipes which showcase this wonderful vegetable.
We do hope that you enjoy our collaboration of healthy eating advice from Sally and recipes from Moi (Carol) as much as we both enjoy putting it all together for you.
Doesn’t this simple little dish look fabulous?….
Very easy… Just wrap bacon slices around each prepared asparagus spear. Skewer both ends of asparagus and add 3 to 4 per skewer. Grill the asparagus on direct heat until the bacon is crispy and the asparagus tender which takes around 15 mins making sure that you turn the asparagus at least once.
A beautiful, accompaniment to grilled fish or meat.
Asparagus is very plentiful here and one of my favourite stir fries are with prawns, lemongrass and lime leaves.
- 250 gm asparagus cut in half…asparagus is very thin here but if yu are using thicker asparagus then either shave the asparagus or cut into 3 inch pieces.
- A small piece of ginger peeled and grated.
- 1 stalk of lemongrass bashed and very finely chopped.
- 4 lime leaves very thinly sliced
- 3-4 tbsp of fish sauce
- 1 tbsp palm sugar or light muscavado sugar
- 1 tbsp coconut oil
- 10 raw king prawns either peeled or leave the tails on.
- 1 shallot thinly sliced
- 1-2 Thai birds eye chillies finely sliced
- 2-3 cloves of garlic finely chopped
- 4 spring onions cut into 2 inch pieces
- Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put to one side.
- Meanwhile heat the wok on high and when it’s really hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for one to two minutes, until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.
- Add the onion to the wok and stir fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four minutes until the onions have softened. Add the asparagus and stir fry for a further minute.
- Finally add the prawns, pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (around three minutes).
Serve immediately with Thai steamed rice.
My next recipe is for a lovely soup which is also suitable for vegans.
I love a nice creamy asparagus soup the flavour is quite mild but sometimes it is just nice ….This soup is also lovely with some garlic croutons…they are very easy to make with some stale or day old bread and fried until crispy or drizzle with oil and cook in the oven…a few less calories if you are counting.
- 1and half pounds of asparagus, trimmed
- 1 and half tbsp olive oil
- 1 and half cps shallots finely chopped
- ½ lb potatoes, cubed
- 4 cups of homemade vegetable stock or 2 stock cubes
- 1 tbsp lemon or lime juice.
- Heat the oil in a pan, add the shallots and cook over a medium heat until they are just turning very slightly coloured.
- Add the cubed potatoes, asparagus and the stock, bring to the boil and then simmer until the potatoes are soft and the asparagus tender. Check the seasoning and add salt and pepper as required.
- Blend the soup until it is smooth, add the lemon or lime juice. Check seasoning.
- If serving immediately then return to a pan and gently reheat.
- This recipe makes 4 average servings.
I love a piece of seared salmon with herb butter and the asparagus makes a lovely accompaniment, this dish is quick and easy to make just sear the salmon in a skillet and add a squeeze of lemon or lime…I always add lime as limes are easy to get here..lemons are not but I know in other parts of the world it is the opposite..but either will do.. If you have an extra 5 minutes then whip up a quick 4 ingredient garlic, butter, lemon sauce. Just cook some chopped garlic in some butter, add some chicken or vegetable stock,your lemon juice and reduce down slightly. Season…
Add some lightly steamed or griddled asparagus and you have a lovely meal, served with a nice glass of chilled white wine.
Now I always like to include something sweet but asparagus doesn’t lend itself to puddings easily….Ice cream immediately sprung to mind but have you had asparagus ice-cream? A pannacotta? A cake? ….. I did come across a recipe which also had pineapple and oranges in the mix so I am thinking those are quite strong flavours and would probably mask the asparagus somewhat…My train of thought is that some vegetables should really be left in the savoury section.
What do you think? Do you have a favourite sweet made with asparagus recipe? If so Sally and I would love to know what it is ….
What did I decide on for my last recipe on this post?
Strawberry and Asparagus Salad with balsamic dressing.
It looks gorgeous and tastes absolutely amazing…
- 1 pound of asparagus trimmed and cut into 2 inch pieces
- 20 med strawberries..hulled and quartered
- ¼ cup of olive oil
- ¼ cup of honey
- ¼ cup of balsamic vinegar
- Cress or pea shoots to garnish.
- Salt and pepper to season
- Firstly blanch the asparagus in a cup of water with some added salt. Just bring to the boil in a pan and cook 2-3 minutes until asparagus is bright green and al-dente. Remove from the heat and put asparagus in iced water to cool.
- Remove from the iced water and pat dry with some kitchen paper.
- Put the asparagus in a serving dish and add the quartered strawberries and gently combine.
- Whisk together the balsamic, honey, oil with some salt and pepper to season.
- Drizzle over the asparagus and strawberries and refrigerate for at least half an hour before serving.
- Sprinkle salad with some pea shoots before serving.
- This makes a lovely salad with some cheeses and crusty bread on a summer’s day or with some griddled chicken or fish…I also like a little parmesan shaved over the salad…or some crumbled feta cheese.
- Not quite a pudding but a lovely vibrant dish with a difference.
I do hope you are enjoying this selection of recipes from Carol if so please let us know in comments and share among your friends….
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: Amazon US
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