Asparagus are one of my all time favourite vegetables and you can get imported ones all year round, but British asparagus have just come into season and nothing tastes better than fresh, in season vegetables! Not only are they delicious but they’re really good for you too, so read on for some fascinating asparagus facts and an inspiringly simple recipe.
Eaten regularly, asparagus packs an almighty punch to diseases such as cancer and heart disease as well as boosting your immune system.
Asparagus contains high levels of vitamin A, folic acid and dietary fibre all believed to play an important role in the fight against cancer. Vitamin A (an antioxidant vitamin) may help prevent cancer by protecting body cells from damage caused by free radicals. Folic acid is thought to have a role in preventing certain types of cancer and dietary fibre keeps the bowel working normally and helps protect bowel cells from cancer-causing damage. Recent research has shown that a diet high in fibre is linked with a lower incidence of bowel cancer.
Asparagus is rich in soluble fibre, known to have a protective effect against degenerative heart diseases. Asparagus also contains high levels of potassium, which may help to control blood pressure and the high folic acid content helps to reduce blood homocysteine levels, thought to reduce the risk of heart disease. Asparagus is also low in fat and sodium, making it the perfect choice for those concerned about a healthy heart.
Asparagus is one of the richest sources of rutin (a natural substance found in plants) which together with vitamin C, can help to energise and protect the body from infections. Asparagus is also a source of iron, which boosts the immune system and prevents anaemia.
Asparagus is one of the leading suppliers among vegetables of folic acid. An 80g serving provides 60% of the recommended daily allowance of folic acid, which can help expectant mothers to stave off infection and boost iron absorption. Folic acid is also necessary for blood cell formation and growth and has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.
This year’s Asparagus Festival is being held from Saturday 24th May to Monday 26th May 2008 in the heart of the Worcestershire countryside, for more info, click here.
Asparagus are divine, simply on their own with a little garlic butter but if you fancy something a little more substantial, this is a yummy recipe…
Seared Scallops with Asparagus wrapped in Pancetta
Serves 2
Ingredients
6 large scallops (with or without corals)
16 asparagus spears
8 slices of pancetta
drizzle of olive oil
salt and freshly ground black pepper
Method
Blanch the asparagus spears in boiling water for 3-4 minutes. Drain.
Wrap the spears in the pancetta and drizzle with olive oil and season with salt and pepper.
Drizzle a little olive oil over the scallops and season with salt and pepper.
Heat a griddle pan until hot, then griddle the scallops and wrapped asparagus for a few minutes, until the scallops are just cooked and the pancetta has begun to crisp.
The salty-ness of the pancetta and the sweetness of the scallops compliment the asparagus so well, this really is a delicious dish!
Reference
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