Asparagus is one of the most powerful vegetables in your healing arsenal. They are rich in essential minerals such as selenium, zinc and manganese, which are vital for a strong and healthy immune system. They are also rich in vitamins A, K and B-complex, including folate, which is essential for a healthy cardiovascular system and for women trying to conceive.
Asparagus contains aspartic acid, which is an amino acid that neutralizes excess amounts of ammonia in the body, often the cause of fatigue, headaches and indigestion. They contain significant amounts of healthy fiber and protein that help maintain blood sugar levels, prevent constipation, stabilize digestion, and stop the urge to overeat.
There is a compound called asparagine found in asparagus that acts as a natural diuretic that breaks down the oxalic and uric acid crystals stored in the muscles and kidneys and eliminates them through the urine. This natural diuretic is helpful in reducing water retention, swelling and edema in the body. Asparagus is also rich in glutathione, which is an antioxidant powerhouse and especially beneficial for people suffering from autoimmune diseases, liver disease, heart disease, cancer and diabetes. They are known to strengthen the liver, kidneys, skin, ligaments and bones, and their chlorophyll content makes them great for helping the blood.
Asparagus also contains inulin, which promotes good bacteria in the gut, improving nutrient absorption and supporting proper immune system function. Asparagus is a nutritious, delicious vegetable that can be eaten raw or steamed and added to soups, salads, stews, rice and/or vegetable dishes.
In today's recipe, the asparagus is roasted and served on a fresh salad that perfectly combines cold and warm elements. Roasted asparagus and tomatoes will warm you from head to toe, while the bright freshness of lemon, tender green leafy vegetables and delicious crunchy pine nuts add the right flavors and textures. The dish only takes a few minutes to prepare and is a clean and eco-friendly way to enjoy your meal!
Ingredients:
- 1 bunch of asparagus, with the ends cut off;
- 2 tsp cherry tomatoes;
- 8 p.m. mix of green leafy vegetables;
- 2 tbsp. pine nuts;
- 1 lemon;
- 1 tsp olive oil (optional);
- 1/4 tsp. sea salt (optional).
Method of preparation:
Preheat the oven to 180°C. On a tray lined with baking paper, spread the asparagus stalks evenly. Brush with a little olive oil and sprinkle with sea salt (optional). Bake for 12 minutes or until tender.
Place the cherry tomatoes in the pan next to the asparagus. Bake for another 12 to 15 minutes until lightly browned.
Divide the green leafy vegetable mix between two plates. Arrange the asparagus and cherry tomatoes on top.
Sprinkle the salad with pine nuts, lemon juice and freshly ground black pepper.
Portion for two people.
