[Article updated on 19/09/2023]
Asparagus
We dreamed of it, here they are finally! Asparagus announces the spring and new possibilities in the kitchen!
Before reading on
I’m not an expert in this field, but I am passionate about nutrition and health.
The articles you’ll find on my site are the result of in-depth research that I’d like to share with you. However, I would like to stress that I am not a health professional and that my advice should in no way replace that of a qualified physician. I’m here to guide you, but it’s important that you consult a professional for specific questions or medical concerns. Your well-being is important. So be sure to consult the appropriate experts and take the best possible care of yourself.
Rich in group B vitamins, they help cover the daily needs and are a real health asset. They are rich in soft fiber: they are therefore easy to digest and help fight against constipation. They also have a diuretic action which promotes the elimination of waste. THE asparagus is low in calories, provided the accompanying sauce stay light!
How to choose the right asparagus?
Fresh asparagus has a bud with tight scales, a slightly shiny stem and a brittle stem. Green asparagus is colored on ¾ of its length.
How to store and cook them?
In order to properly preserve your asparagus, I advise you to wrap them in a clean cloth and place them in the refrigerator for a maximum of 2 days, tips upwards! To prepare them, simply cut the base of your asparagus by about 2 cm and peel it with a peeler from tip to tail. Cook them in your pressure cooker for 5 to 10 minutes, or in a saucepan in a bain-marie for 15 to 20 minutes (remember to tie them up!).
For accompany them, I suggest a light sauce: in a small bowl, empty some natural yogurt. Add a drizzle of oil olive, salt, pepper and paprika. And voila : a quick and light recipe!
Did you know ?
The coloring of asparagus depends on its more or less prolonged exposure to the sun! It is first white, then turns pink, then purple. Green asparagus comes from a very particular technique: when the shoot emerges from the ground, it encounters a very mild climate provided by a small transparent plastic tunnel. It then lengthens very quickly and turns green!
My asparagus recipe ideas for you:
- Asparagus quiche
- Asparagus with cheese
- Asparagus omelette
Fennel
THE fennel, this misunderstood food often absent from kitchens… But why ? This strong-tasting favorite is full of nutrients and can be prepared in different ways… What if you were getting started?!
THE Fennel is one of the foods richest in vitamin A, vitamin C, vitamin B9 (folic acid) and potassium. It also brings iron and numerous fibers which makes it a real food health, protective against cardiovascular diseases and certain cancers. Fennel fiber is very easy to digest and makes of it a satiating food, low in calories.
How to choose the right fennel?
The plume of leaves must be very green! Allow approximately one bulb for 1 to 2 people.
How to store and cook them?
Fennel will keep for several days in the vegetable drawer of the refrigerator. The bulbs cook in 10 to 15 minutes in a pressure cooker. You can braise them in a casserole dish for 45 minutes. To soften its taste, you can use a hazelnut of butter or duck fat when cooking. The stems can also be used to make a homemade liqueur, for example, or to flavor your broths.
Did you know ?
Mainly grown in Italy and Spain, fennel is also grown in the south of France. It remains a vegetable rather local, available almost all year round.
My recipe ideas using fennel for you:
- Fillet of saithe with fennel
- Leg of lamb with fennel
- Fennel tart (sweet)
Strawberry
There strawberry is characterized by its high vitamin C content: a portion of strawberries is enough to cover our daily needs. By elsewhere, strawberries are a low-calorie fruit.
How to choose the right strawberries?
The strawberries should be shiny and evenly colored. The collar and peduncle are very green. Don’t hesitate to let yourself be guided by their scent.
How to store and cook them?
The strawberry is a very fragile fruit. They can be kept for 2 to 3 days maximum in trays in the vegetable drawer of the refrigerator. Don’t forget to take them out of the refrigerator a little before tasting to enjoy all their aromas! A simple rinse under tap water is enough. Avoid soaking them and only hull them after rinsing them to prevent them from losing their flavors and vitamins by soaking up water. If you want to cook the strawberries (jams, coulis), be sure to maintain a low temperature to protect the flavors of the fruit.
Did you know ?
The strawberry we know today was born in Brittany, from plants brought from Chile and plants from Virginia already present at the time!
My strawberry recipe ideas for you:
- Soup strawberries and Saumur
- Tartlets strawberries and rhubarb
- Strawberries served with chocolate chips or basil