Spring has most definitely sprung across the country and just like your garden, local farmer’s markets are blooming everywhere you look.
Asparagus is one of the first veggies to grace the scene, and much anticipated by those who know that off-season varieties are a bit of a cruel joke; flat and lifeless compared to the tender, flavourful spears that can only be obtained from a farm near you.
If you’re looking to get your bod, shall we say beach ready, as the temps start to climb, asparagus just might be the veggie for you. Asparagus is high in the amino acid asparagine, a natural diuretic, which helps to flush the body of excess water and salts that might otherwise leave you feeling as bloated and puffy as the Marshmallow Man.
Asparagus is also a great source of inulin, a prebiotic fibre that acts as food for your healthy gut bacteria. This coupled with the high amount of fibre (3 grams per cup) works to improve digestive health and keep things moving, so you feel as light as the warm spring breeze.
Like summer long weekends, local asparagus is fleeting, available for just two short months in most places; indulge and enjoy while you have the chance, which is NOW!
Asparagus and Leek Frittata
Olive oil + 1 Tbsp grass fed butter
1 leek, white part only, sliced into half moons
½ bunch of asparagus, roughly chopped
6 organic eggs
2 Tbsp milk or dairy alternative of choice
¾ cup shredded fontina cheese, optional
Salt and pepper to taste
1. Preheat the broiler on your oven.
2. In a medium mixing bowl whisk together eggs, milk, salt and pepper.
3. Over medium heat in an ovenproof pan, heat olive oil and butter. Add leeks and sauté for two minutes until they start to soften. Add asparagus and continue cooking for 2-3 minutes.
4. Add egg mixture and allow to cook until eggs start to set. Gently lift edges and swirl pan allowing more of the egg to slip under and cook.
5. When eggs are almost set, add cheese (if using), and pop under broiler for a few minutes until completely set and slightly browned. Allow to cool slightly before serving.
