I’ve tried a few veg boxes in my time (Abel & Cole, Riverford, The Naked Grocer), and I love the fun of identifying strange looking vegetables, and then discovering and creating new meals! It brings a whole new enjoyment to eating, and it’s a great way to bring variety to your diet if you try and eat seasonally.

A Naked Grocer veg box

The British asparagus season is just kicking off and this month’s Om Yoga Magazine has a whole feature on the healthy spring vegetable. It’s one of my favourites- I particularly love dunking spears into the runny yolk of a boiled egg!

Asparagus Facts

Here’s some fascinating facts about this small green foodstuff. Eaten regularly, asparagus packs an almighty punch to diseases such as cancer and heart disease as well as boosting your immune system.

• Asparagus contains high levels of vitamin A, folic acid and dietary fibre all believed to play an important role in the fight against cancer.
• Asparagus also contains high levels of potassium, which may help to control blood pressure
• Asparagus is one of the richest sources of rutin (a natural substance found in plants) which together with vitamin C, can help to energise and protect the body from infections.
• Asparagus is also a source of iron, which boosts the immune system and prevents anaemia.

Definitely one of natures powerhouses!

Recipes

All the recipes listed in the magazine come from the British Asparagus website, but I’ve shared one of my favourites below. I will definitely be making these soon!

British Asparagus and Cheese Brunch Muffins

Photo and recipe courtesy of British Asparagus and Om Yoga Magazine

Makes 12 large muffins
Preparation 15 minutes
Cook 25 – 30 minutes

Ingredients
12 spears of British asparagus
400g self raising flour
200g cheese, cut into small cubes
125g butter
1 small bunch chives, snipped into pieces
150ml milk
100ml plain yogurt
1tsp English mustard
2 eggs
Salt & freshly ground black pepper

Method

1. Preheat the oven to 200°C/gas 6 and line a 12 hole muffin tin with cases.
2. Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
3. In a large bowl, mix the flour with the cubes of cheese.
4. Melt the butter and pour into a jug. Stir through the chives, milk, yogurt,  mustard and eggs. Mix well until combined and season generously with salt & pepper.
5. Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.
6. Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven for 25-30 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.

Sounds delicious!

What’s your favourite Spring vegetable?

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Beki x

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