Welcome to spring, welcome to the short but intense asparagus season!
What do we eat of this vegetable that belongs to the Asparagaceae family? The stem, also called the shoot, and the delicious tips of the stem itself.
This vegetable, which originated in Asia Minor and later spread throughout the Mediterranean region, is a concentrate of useful substances, particularly good for “purifying” the urinary tract (anyone who has tried it at least once can confirm this).
Nutritionally, 100g of asparagus provides about 20 calories, with a good balance between protein (about 2g/100g) and carbohydrates (about 3g/100g), but above all, it is a rich source of water (about 90g/100g). Among the micronutrients, folic acid and a good amount of fibre stand out, which should be considered especially in the case of certain intestinal diseases.
Their seasonality is roughly limited to spring, a time when their “purifying” and “energising” abilities are particularly useful during the change of season.
In culinary terms, asparagus is widely used in the local food tradition, especially in savoury recipes. A classic Easter combination is with eggs, or in an energising risotto.
Let us now try a recipe to use them in a complete meal or in a savoury appetiser.
NOT-AVOCADO TOAST (2 people)
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A small bunch of green asparagus
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2 slices of thick-cut Tuscan bread (about 150-200g)
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100g of already cooked chickpeas or cannellini beans
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2 tablespoons of extra-virgin olive oil
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1 clove of garlic
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½ glass of water
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2 medium eggs
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½ squeezed lemon
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Salt to taste
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Pepper to taste
PREPARATION
Clean and clean the asparagus, separate the tips from the stalks and cook them in boiling salted water for about 10 minutes. Cool the cooked asparagus in cold water or water and ice.
Using an immersion blender, blend the chickpeas or cannellini beans with the drained asparagus, oil, salt, pepper, lemon and a pinch of garlic (to taste), adding cold water until you obtain a smooth cream (hummus). If desired, strain the hummus through a sieve to remove any lumps.
Let the chickpea and asparagus hummus rest. In the meantime, heat a little oil in a frying pan and quickly fry the asparagus tips for a few minutes until crispy.
In the same pan, cook the eggs sunny-side up, adjusting the cooking time to taste.
Toast the bread slices.
Spread the asparagus hummus on the toasted bread, lay the eggs and crispy asparagus tips on top.
Season with a drizzle of oil, salt and pepper to taste.
(Article by Dr Paolo Gallo)
