Thursday, 30 May 2013

Wrapped Asparagus and soft boiled Eggs

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We are slap bang in the middle of Asparagus season. Short lived, but worth every single bite and crunch of these tasty stalks, the end of May is the time to take advantage of this seasonal vegetable. They're everywhere in the London farmer's markets and if you head out to the countryside, they can be found growing in abundance!

The recipes that you can use asparagus in are endless - it is such a versatile vegetable. But with beach season and wedding season just about to start, a simple low fat carb free recipe that uses fresh free range eggs and a handful of parma ham, is a great way to use asparagus as a detoxifier to help get ourselves back into shape for the summer.

  1. Take a bunch of fresh asparagus, cut off the thick lower stem as this part of the vegetable doesn't cook well, and steam for three to five minutes.
  2. Once steamed leave to cool for a minute and then carefully wrap parma ham or proscuitto around the lowers of the stem.
  3. Fry an egg.
  4. And serve dipping the asparagus into the thick yellow yolk.

A few health properties of Asparagus:

Full of Nutrients: Asparagus is a great source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that aids the ability of insulin to transport glucose from the bloodstream into cells.

Anti ageing: Asparagus is packed with antioxidants, helping to neutralize cell-damaging free radicals. This, apparently, may help slow the ageing process.

Anti-cancer: Along with Avaocado, kale and brussels sprouts, this plant is a source of glutathione, a detoxifying compound that may help protect against certain forms of cancers.

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