Sulston's Kitchen - Food for thought - No.2


Asparagus

Asparagus

We may not have sun all year round and there may be days when we despair about the weather here in the UK. However, it is our somewhat unpredictable weather that creates lush farmlands and vegetation for animals to graze on allowing us to grow amazing fruits and vegetables, including asparagus.

Take advantage of local produce

We have the best asparagus in the world here in the UK. When in season, our asparagus features on menus all over the country and is exported to some of the best restaurants around the world. It would be a crime not to eat such sought after produce when it’s on your doorstep and not only does it taste amazing, it’s good for you too!

Asparagus Season

The British asparagus season traditionally starts late April and runs for 8 weeks into mid June so make the most of it, support British farmers, the British economy and buy British where possible. You can grow your own but it takes up to 3 years to establish a good plant get a good harvest.

Benefits

Vitamin C - It may not be the cure for the common cold (though it's thought to help prevent more serious complications). But the benefits of vitamin C may include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

Vitamin A - Plays a vital role in bone growth, reproduction and immune system health. It also helps the skin and mucous membranes repel bacteria and viruses more effectively. It is essential to healthy vision.

Fiber - Helps maintain bowel health. Lowers cholesterol levels. Helps control blood sugar levels. Aids in achieving healthy weight

Recipe

Salmon, butternut squash, asparagus, almond, feta and watercress

120g Salmon fillet

100g Butternut squash

4 Asparagus spears

20g Almonds

50g Feta

20g Pomegranate seeds

20g Watercress

¼ Lemon

5g Coconut oil

Salt and pepper

Peel and dice the squash, snap the bottom woody part of the asparagus spear off then cut each spear into 3. Place in a tray with the coconut oil and almonds.

Lay the salmon on top, season with salt and pepper and roast at 180°C for 15 minutes.

While it’s cooking cut the feta into cubes, mix with the watercress and pomegranate place in a bowl.

Remove the tray from the oven, squeeze over fresh lemon then take off the salmon. Put the asparagus, squash and almonds into the bowl and mix well.

Place the salad on a plate with the salmon on top.

Tip:

Asparagus is great roasted, grilled on the bbq, in stir-frys and shaved raw in salads.

Alex Johnson

By Alex Johnson

My friends think of me as a mixed martial arts ninja and I don't disagree with them. I live in Essex (UK) with my wife and dog Kingston, who eats more protein than I do.

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