Anyone who deals with a healthy diet and the nutritional values of food knows of course that the classic asparagus with hollandaise sauce, liquid butter, potatoes, and ham is extremely tasty, but not really suitable for a diet. Instead of indulging in childhood memories and bringing the white and green superfood sticks to the table for weeks in one and the same variant, it is worthwhile to try something new. After all, asparagus is one of the few local seasonal vegetables that are not only extremely healthy and low in calories, but also one of the most effective detox and diet foods. So the smartest way to start the asparagus season is to slim down. Effective in many ways and also surprisingly tasty as an asparagus-strawberry diet. Three recipe ideas below.
Asparagus consists of 95% water and is remarkably low in calories (100g contains only around 18 calories). At the same time, the delicate plant fibers not only serve as dietary fiber but also provide a variety of important vitamins and minerals. Especially vitamins A, B, and E, folic acid, copper, aspartic acid (a protein building block) as well as secondary plant substances, and a lot of potassium. Above all, the combination of the last-mentioned components stimulates the metabolism and has been shown to have a detoxifying, draining, and blood-purifying effect. Berries on the other hand - especially freshly picked strawberries, raspberries, currants, and blueberries - are considered reliable diet foods because they keep you full for a long time, keep the blood sugar level in balance and, in addition to a high concentration of vitamins, also contain polyphenols that have a positive effect on metabolism and mainly affect fat burning. Strawberries in particular contain up to 90% water and (like asparagus) are low in calories and rich in vital substances, especially the high vitamin C content (of central importance for fat burning and antioxidant!) And their typical aroma makes them ideal diet food.
All three recipes are based on asparagus and strawberries, both of which are best organic, fresh from the market, and cut into bite-sized quarters (strawberries) or sticks (asparagus). It is up to you whether you use white or green asparagus for the preparation of the salads. However, white asparagus must always be washed, peeled, and pre-cooked in saltwater - the consistency is also soft. While green asparagus is only washed, freed from woody areas, and (depending on the recipe) briefly steamed or seared and then still firm to the bite and crunchy, which may feel more like "salad" and taste better. The diet support effect is about the same. Plan on about 100g strawberries and 6-8 stalks of asparagus per serving of strawberry and asparagus salad, plus a few drops of olive oil and balsamic vinegar, freshly ground pepper, and a little salt. All variants can be supplemented with field or rocket salad.
Cut around 75g of low-fat feta (half a packet) into small cubes, then put together a mix of your favorite nuts and kernels. Cashews, walnuts, pumpkin seeds, and sunflower seeds are particularly popular for salads. Sprinkle both as a topping over the strawberry and asparagus salad, season, and refine with a little olive oil and balsamic vinegar. Tip: Low-fat feta alternatives are cottage cheese, Harz cheese, and low-fat quark.
For fat burning that runs at full speed, firmer connective tissue, and a radiantly beautiful complexion, vary the asparagus and strawberry salad with other berries, half a grapefruit, and freshly squeezed grapefruit juice - provides extra vitamin C and acts as a natural appetite suppressant! A mix of different (sour) berries is ideal, freshly washed and freed from the greens, simply mixed into the salad. Then halve a grapefruit and cut one half into narrow quarters, separate the pulp from the skin, and layer in and on top of the salad. Squeeze out the other half of the fruit and drizzle the juice over the salad as a dressing. Season the finished salad to taste and refine it with olive oil and balsamic vinegar.
A supply of essential fatty acids is essential for smooth hair, a smooth, youthful complexion, and healthy cells, and this type of salad is also the right choice for those who want to eat according to the keto principle. Rinse unseasoned, unfilled olives (black, green, or both types mixed as desired) under clear water and mix with the salad. Halve the avocado, carefully remove the skin and core, cut the green pulp into narrow slices or sticks and place them in a fan shape over the salad. Heat a handful of pine nuts in a pan and roast them, then sprinkle them over the strawberry and asparagus salad as a topping. Season to taste and refine with olive oil and balsamic vinegar.