I love simple recipes with basic ingredients and this one has it all! It's done in no time, it's healthy and it's flavourful. When buying seasonal products we contribute to local economy and to our own too.
Foodbuzz has recently launched its new Section Healthbuzz and I'm be happy to contribute with healthy and nutritional recipes. Take this Asparragus puree as an example...
Do you know that they are a fantastic source for fiber? Do you know that if you have fluids retention you should eat more asparrus because they are diuretic? Do you know that they only have 17,47 Kcal per 100 grs? That's why they are so good for diets. They are also good for your nervous system and for the new development of red cells and the production of antibodies of the inmune system.
Have I convinced you? Take your bowl and a spoon and have some Asparragus puree with me!
Ingredients for 4 servings: 500 grs of fresh thick asparragus, 1 medium potatoe, 1 onion, 1 leek, some olive oil, 50 grs of Iberian acorn ham (or the ham you can get - a serrano would be nice too), salt and black ground pepper.
- Wash the asparragus and cut all the dry ends. Keep 12 tender tops aside and cut the rest down.
- Clean and wash the leek. Cut it and reserve. Peel, wash and cut the potatoe and boil together with the leek in 1 1/2 liters of salty water for 15 minutes.
- Meanwhile cut the onion. Prepare a big sauce pan with some olive oil and sautee the onion for 5 minutes. Add the asparragus, pour some salt and black ground pepper and sautee for another 10 minutes.
- Add the sauce pan ingredients to the boiling pot with the leek and potatoe. Have it boiling for 5 minutes.
- Sautee the rest of the tender asparragus tops. Sprinkle with salt and pepper. Reserve.
- Use a blender to get a puree out of the pot ingredients.
- Serve in bowls and add the asparragus on top as well as the ham cut in small pieces.
Eat well!
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