Its asparagus season here in southern Australia where I live, and I am not far from asparagus central being Koo Wee Rup. This week I got some in my veggie box and I was gifted 1.5kg of freshly picked spears, so I needed lots of inspiration to use this wonderful veggie - needless to say I am almost over it having had it in every dinner this week.
So how did I manage to use all my asparagus?? Well here goes!
Asparagus, mushroom and sweetcorn green curry (used asparagus instead of green beans)
Asparagus and pea risotto (adding the greens in the last 5 mins only)
Raw asparagus finely sliced into green salad
Steamed asparagus topped with butter, salt and pepper as a side dish
Asparagus finely sliced through scrambled eggs
Asparagus and zucchini slice
I think thats it!
According to WHF "Asparagus contains a unique array of phytonutrients. Like chicory root and Jerusalem artichoke, it is an important source of the digestive support nutrient, inulin. Its anti-inflammatory saponins include asparanin A, sarsasapogenin, protodioscin, and diosgenin. Flavonoids in asparagus include quercetin, rutin, kaempferol and isorhamnetin. In the case of purple asparagus, anthocyanins are also among asparagus' unique phytonutrients. Asparagus is an excellent source of anti-inflammatory vitamin K, heart-healthy folate, vitamin B1, vitamin C, and vitamin A (in the form of beta-carotene) and bone-building copper. Asparagus is a very good source of energy-producing vitamin B2, and B3 as well as phosphorus; heart-healthy potassium, vitamin B6 and dietary fiber; antioxidant-promoting vitamin E and manganese; and muscle-building protein."