A light, nutritious main meal or ideal as part of a buffet meal. Tip: Combining your favourite mayonnaise with non-fat yoghurt is the best of both worlds – you get the distinctive flavour of mayonnaise, but with much less fat.
Asparagus is a bright green stalk-like vegetable with buds at its end. They are related to onions, leeks and garlic. Asparagus is dense with nutrition and pairs well with other spring vegetables like garlic, potatoes and peas. Asparagus is in season from September to March.
Asparagus is a great source of vitamins A and C, fibre and chromium, a mineral that enhances blood sugar regulation. Asparagus can also help break down carcinogens and other harmful compounds like free radicals. 100g of asparagus contains the following:
- Vitamin A – 15% of DV
- Vitamin C – 9% of DV
- Iron – 11% of DV
- Calcium – 2% of DV
- Vitamin B-6 – 5% of DV
- Magnesium – 3% of DV
- Potassium – 5% of DV
- Look for bright green asparagus with buds that are tinged violet
- Make sure the stems are firm
- Avoid stalks that appear woody
- It should squeeze when a bunch is squeezed