Once upon a time, in the beautiful countryside of France, I grew a lot of asparagus… the purple ones, which are the variety that tends to turn green when cooked and are a bit sweeter to the taste. Asparagus are one of the star of early spring time cooking ,don’t despair it is coming soon, spring I mean! So here they are, showing off all their healthy benefits with a great simplicity in my plate for breakfast this morning! It was a delicious mix from a farmer’s market favorite, the green fresh asparagus combined with omega-3 filled smoked salmon and a fried egg for protein and color. I hope you are like me, a devoted follower of these grassy greens or purple and all the good things they can do for you.I cannot even list all the good powerful benefits that eating more asparagus will help you to achieve, it is a long one so here are few: Asparagus Health benefits:
They are good source of folate, vitamin A, B, C, helping to stream good blood cells.They are packed with antioxidants, which brings them on the top list of anti-aging veggies, acting for cells protection from certain cancers. Some medical studies show that they can help your brain to keep a good cognitive activity as they are packed with vitamin B12, and folate, which we all need strongly getting old. Finally. they have an incredible diuretic power, helping to stabilize blood pressure levels.
Buying and cooking with asparagus: Choose firm stalks, preferably with a firm purple tinge. Asparagus are the best when prepared just fresh, so cook them quickly. If you store them, cut 1 inch of the stalks and set the bunch upright in tall container or tall glass filled with little water for 3-4 days. Asparagus are great any way you cook them, you can steaming them in their special steaming pan for about 10 minutes, they are fantastic roasted into the oven sprinkled with olive oil for 4 minutes or grilled for the same amount of time. If using the oven, remove them and let them cool as they will continue to cook afterwards.
- 1 bunch asparagus spears preferably organic
- 3 cups water
- 1 organic egg per serving
- cooking spray
- 2 slices of Pacific smoked salmon per serving
- baby spinach
for the Balsamic Vincotto vinaigrette
- 1/2 cup good quality olive oil
- 2 tablespoons sweet Balsamic Vincotto condiment or good quality balsamic vinegar
- salt and fresh ground pepper at your taste
- Combine all vinaigrette ingredients and whisk well.
- Place asparagus spears in steam basket filling the bottom with water and steam until they are tender about 7 to 12 minutes. Reserve covered and warm.
- In lightly greased pan, break 1 egg and fry it at low heat until egg yolk and white are set without burning.
- Set you plate with some asparagus spears, sprinkle with balsamic vinaigrette, lay over few baby spinach leaves 2 smoked slices of salmon, adding capers then top asparagus with the fried egg sprinkled with a generous pinch of ground pepper, (no salt to keep the diuretic benefits)…
- Complement with your preferred cup of black coffee or tea, and happy Sunday brunch!
Notes : Vincotto is a wonderful italian condiment similar to Balsamic vinegar, yet sweeter.Vincotto (literally translated as ‘cooked wine’), is derived from cooking the ‘musts’ (or pulped grapes) of Negroamaro and Malavasia grapes, which have been left to wither on the vines for 30 days. After cooking, the grape must is reduced to one-fifth of its original volume and left to age in oak barrels for up to four years. The flavour is uniquely sweet and sour. Vincotto is high in polyphenols, the components in red wine which are beneficial to our health. It is alcohol free and has no colourings or preservatives.
Eating asparagus raw: Buy organic bunch, add the tender spears tips, well washed and dried.. fantastic food!