Refreshing Asparagus Salad
As previously announced, I'm currently shooting for the new Suppito cookbook, which will be published by Cadmos Verlag. The hot weather we're having at the moment is making the whole affair a bit sweaty, but it's fun and I'm getting my vitamins right on location. Like this healthy asparagus salad, which will appear in the 3rd Suppito cookbook. It's light as a feather and incredibly refreshing. Even more so, asparagus is a powerful diuretic and provides essential minerals.I am so looking forward to the end result of this work - and I can tell you one thing already: the cookbook will be published in the autumn and each one of the Suppito recipes is delicious, healthy and seasonal.
Asparagus isn't just yummy and versatile, but also very healthy. It's a well known fact that asparagus comes in green and white varieties - which one of the two is better is a matter of personal taste. Asparagus is low on calories and contains lots of minerals, particularly potassium as well as calcium, magnesium, phosphorus and iron. Potassium lowers our blood pressure and supports our neurological pathways. Calcium helps strengthen our teeth and bones. Asparagus also packs essential vitamins, particularly vitamin A (for healthy skin, mucous membranes, tissue and bones), B-group vitamins (which have a positive effect on our nervous system), vitamins C and E (protecting us from infections and catching free radicals). The diuretic properties of asparagus help our bodies expel toxins and other waste products.
Segmentation Into the 5 Elements
Effect: purifies the body and promotes health
1 tsp unpasteurised apple cider vinegar, 1 tsp tomato paste
2 litres of hot water, pinch of finely shredded orange peel
1kg white asparagus, 1 TBSP ghee, 1 TBSP + 1 pinch of raw cane sugar, 150ml flavour-neutral vegetable oil, 100ml unsweetened soy milk
1 TBSP Dijon mustard, 3 pinches of freshly grated nutmeg
uniodised salt (such as Altausseer Bergkernsalz)
- 1kg white asparagus
- 1 tsp unpasteurised apple cider vinegar
- 1 tsp tomato paste
- 2 litres hot water
- 1 pinch of finely grated orange peel
- 1 TBSP ghee
- 1 TBSP + 1 pinch of raw cane sugar
- 150ml flavour-neutral vegetable oil
- 100ml unsweetened soy milk
- 1 TBSP Dijon mustard
- 3 pinches finely grated nutmeg
- Carefully peel the asparagus sticks with a peeler, omitting the heads. Cut around 2cm of the wooden ends off and chop the rest of the asparagus into pieces 2cm in length.
- Boil 2 litres of water and add ghee, 1/2 TBSP of salt and sugar. Put the asparagus in it, bring to the boil and cook until al dente for 15-20 minutes, half-covered, over a low flame. To test: cut into the end of the asparagus with a small vegetable knife (it should be soft but still firm to the bite). Drain and let cool.
- For the „mayonnaise“: in a narrow, high measuring cup, briefly mix soy milk, mustard and vinegar with a hand-held blender and let the sauce sit for 5 minutes until the soy milk thickens. Then pour the oil in bit by bit while mixing continuously. Season with salt, orange peel, nutmeg, pinch of sugar and tomato paste. Mix well again with the hand-held blender. Combine the „mayonnaise“ with the asparagus and serve.
Because this mayonnaise doesn't contain raw egg, it can be stored for at least 2 weeks. You should prepare twice the amount and keep half of it in a lidded jar in the fridge. You'll have a delicious sauce handy any time to make salad dressings, enhance grilled veggies and dunk wholewheat buns.