Eat the seasons - asparagus



British asparagus season is here! Asparagus takes little effort to prepare and cooks in minutes. Asparagus is a good source of vitamins A, folic acid, C and K, potassium, calcium and copper. What does that mean? It’s good for strong bones, healthy red blood cells and heart health. Asparagus is also high in insoluble fibre which helps maintain a healthy gut.

Add an egg and the combination supports the nervous system, hormones, cognitive function, is good for energy production, the immune system, strong bones, glowing skin and glossy hair. For boiled egg and asparagus soldiers simply. Place the egg and asparagus in a pan and boil for 3- 4 minutes.

For something a bit more complicated visit www.britishasparagus.com/ where you will find lots of fantastic recipes.

This weekend we will be trying British Asparagus, Salmon & Squash Rice Bowl

500g butternut squash, peeled and chopped into bite size pieces.

1 tbsp oil

2 tsp cumin seeds

Pinch of chilli flakes

2cm ginger grated

1 bunch British asparagus spears, trimmed

2 salmon fillets

2 tsp honey

200g cooked brown rice

1 tbsp peanuts, chopped

4 sprigs coriander

Squeeze of lemon

Heat the oven to 220C/200C Fan. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.

After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.

Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.

This combo really is a nutrition powerhouse!

Send us pictures of any of the recipes you try, we would love to see them.

Find out more about Helen Money's nutritional advice


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