The moment asparagus are in season again I do a happy dance. Asparagus equal sunny days and this roasted asparagus salad with pink grapefruit. There are endless variations on this delicious and healthy vegetable, which makes asparagus one of my favorite veggies during spring time. You can grill, blanch, steam, braise, sautéed or roast asparagus. My new favorite is to combine roasted asparagus with the freshness of pink grapefruit, creamy avocado and a hint of nutmeg. A perfect and easy spring salad!
Whatever you do, don’t heat the asparagus too long. Not only will a lot of nutrients get lost, but you will also have a fibery mess. So make sure to keep their crunchiness, no matter what method you will use.
Asparagus contain quite a bit of vitamin K and A. Vitamin K contributes to normal blood clotting and the maintenance of strong bones.
One of my favorite ways to prepare asparagus is to roast them (the other one is to steam them). The flavor becomes so full and rich that I sometime wonder if I even need any herbs or spices to finish the asparagus. A few minutes of roasting is already enough, and if they are delicate, pencil-thin you will even need less time to roast them. This recipe is an elegant and yet so simple side dish, starter or lunch (if you serve them with the soba noodles).
Did you know that according to Chinese Medicine spring is the time of the year that the liver is most receptive for something like a detox, but also for something very much the opposite? So take care of your liver. You don’t have to follow a detox, but what you can do is for example take 1 teaspoon of unpasteurized apple cider vinegar with some water before meals. Also, try to go to bed before 11.00 pm (such a struggle!), don’t overeat and eat your greens. Always eat your greens.
- one portion of soba noodles (more or less two big spoons of cooked soba noodles); instead you could prepare this with buckwheat (one cup/100 grams will do)
- one large pink grapefruit cut into chunks
- one pack (about 560 g) fresh asparagus spears – rinsed and stem snapped
- one tablespoon coconut oil
- Celtic sea salt to taste
- a little dash of nutmeg (never too much, this is toxic)
- 4 teaspoons fresh lemon juice for drizzling
- freshly ground black pepper to taste
- one avocado, cut in little pieces
- three tablespoons hemp seeds
- Cook the soba noodles for a few minutes in water and rinse twice under cold water. Spoon cooked soba noodles on a plate and set aside.
- Peel the grapefruit, quarter lengthwise and remove the thin membrane around each slice. Set aside.
- Roast the asparagus some minutes in a pan with coconut oil (or in the oven) until the asparagus are a bit brown, but still crisp. Drizzle them with salt and pepper.
- Place the asparagus on a cutting board and chop in half. Then add them to the plate with the soba noodles.
- Add the avocado chunks, grapefruit chunks, hemp seeds, and nutmeg. Drizzle with lemon juice and finish with freshly ground black pepper to taste. Serve immediately.
photos by the green creator (c) (copyright)