I’ve been eating a ton of Asparagus lately. It’s part of my process of eating healthier. I’m downing the veggies with every bit of protein and asparagus is one of my favorites. So I decided that I wanted to share with you who it’s so good for you and share a recipe that Paulding and Company sent me.
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Paulding and Company see’s March as the month of The Asparagus. Paulding & Company have made this recipe for Asparagus Salad with Sieved Egg and Garlicky Bread Crumbs to celebrate this glorious vegetable. Below are some fun and informative facts about asparagus that you may not know.
· Being rich in folic acid, eating asparagus can help to prevent mouth ulcers. Folate is also an essential vitamin woman in general should be getting plenty of.
· Research has shown that the minerals and amino acids in asparagus may not only protect the liver against toxins, but can also relieve some of the effects alcohol has on the body.
· Asparagus contains NO fat or cholesterol.
· For women who are lactose intolerant, asparagus (and other calcium-rich non-dairy foods) can help with PMS symptoms.
· It is high in asparagine (an amino acid which acts as a diuretic) and helpful for removing salts from the body which assists people who suffer from edema, high blood pressure, or other heart-related issues.
· Asparagus is one of the best vegetable sources for riboflavin (Vitamin B2) which studies have shown can help reduce the frequency of migraine headaches and how long they last in people who suffered from them.
Asparagus Salad with Sieved Egg and Garlicky Bread Crumbs
Yield: 6 moderate, or 4 very generous, servings
– 1 bunch (1 lb.) fresh, local asparagus
– Salt for the pot (one tablespoon)
– 1 egg
– ¼ cup fresh sourdough bread crumbs (make from stale bread in food processor)
– 1 large clove garlic, minced very small or grated through a microplane
– 1 Tbs. extra-virgin olive oil
– 1 Tbs. sherry vinegar, preferably Spanish
– 1 tsp. balsamic vinegar
– 1 small clove garlic, crushed but still in one piece
– ½ tsp. kosher salt
– generous grinding of black pepper
– 2-3 Tbs. extra-virgin olive oil
Bring a large pot of water to the boil. Snap off the tough bases of the asparagus, trim the ends to remove ragged edges. Wash well, soaking in water to remove any sand. When the water boils, add a tablespoon of salt, and then the asparagus, and cook for one minute after the water returns to the boil. Remove to a bowl of ice water to stop the cooking, then immediately drain. If you are making several bunches of asparagus, don’t crowd the pot—it will take too long to return to boiling. Instead, blanch in a couple of batches. Dry the asparagus on towels. While you’re cooking the asparagus, cook the egg as well—add it to the pot with the last batch of asparagus, and then when you turn off the flame, let it sit in the pot for about 10 minutes. Remove, and let chill in cold water. It should be just hard-boiled. Peel and set aside.
Make the dressing: combine the vinegars and garlic, salt and pepper, and let stand for a few minutes. Stir in 2 tablespoons of the oil—remove the garlic before serving; taste the dressing and add more oil if it’s too tart.
Make the crumbs: combine crumbs and minced garlic with the tablespoon olive oil in a small heavy frying pan. Stir over medium heat for just a few minutes, until crumbs are toasted; moderate the heat so they don’t burn. Set aside.
Arrange the asparagus on a platter. Drizzle with the dressing. Cut the egg in half, and rub it through a strainer over the asparagus, then very lightly salt and pepper the egg. Top with the crumbs and serve.
Amp up the recipe a bit more! Crisp some pancetta and chop fine, and add to the topping.