Asparagus recipes with bacon
Discover our full range of health benefit guides and find out more about the health credentials of other green vegetables. Five asparagus spears or 80g of asparagus counts as one portion towards your five-a-day. Read our five-a-day infographic and discover cheap ways to reach your five-asparagus recipes with bacon-day.
Encouragingly, research has shown that cooked asparagus may be useful in gastrointestinal conditions as it helps to regulate the digestive system, thereby reducing inflammation and promoting repair. The research even suggests that asparagus may help reduce damage to the liver caused by alcohol, although further research is needed. Folate is an essential nutrient during pregnancy because it is needed for foetal development and protects against neural tube defects including spina bifida. In addition to this, animal studies suggest that a natural compound in asparagus acts as an ACE inhibitor helping dilate blood vessels and lower blood pressure. It does this by preventing an enzyme in your body from producing angiotensin II, a substance that narrows blood vessels making your blood pressure higher.
Although this is a promising finding, the same effects have not, to date, been replicated in humans. Asparagus is high in purines, compounds that increase the body’s production of uric acid and may influence conditions like kidney stones and gout. Therefore, if you’ve been advised to reduce levels of purines in your diet, asparagus may not be appropriate for you. If you are not accustomed to fibre in your diet, eating a generous portion of asparagus in one sitting may result in bloating and wind. Some people also cite having smelly urine after consuming asparagus. This is because asparagus contains a compound called asparaguisic acid which is broken down into sulfur-containing compounds, which have a strong smell.
This article was reviewed on 9 August 2021 by Kerry Torrens. Nicola Shubrook is a nutritional therapist and works with both private clients and the corporate sector. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. They’re thinner and usually tender all the way through.
The later and thicker shoots can have very woody ends that need to be removed. Sometimes what needs to be discarded can be quite substantial, but you can use these ends to make a stock for soups and stews. Get the best from your asparagus by cooking it as soon after it’s picked as you can. A method we’ve gleaned from restaurant cooking is called blanch and refresh. Fill a bowl with water and ice cubes and set aside.
Plunge your asparagus spears into a pan of boiling water. Cook for 1-2 mins or until tender. Remove the asparagus with tongs or a slotted spoon and place directly in the bowl of ice water. Store in the fridge until needed, then simply drain and reheat in a pan with a little butter when you want to serve. Slightly scorching the asparagus brings out a nutty flavour while keeping its distinct texture and vibrancy. Coat the asparagus spears in a little olive oil. Put your griddle pan over a high heat.
When it’s heated through, add the asparagus spears and season with salt and black pepper. Cook for 1-2 mins, turning occasionally until tender. Check if the asparagus is done by lifting a spear out of the griddle pan with a pair of tongs. If it bends slightly, it’s ready. Simply drizzle with olive oil and pop in the oven. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper.
Roast for 12 mins until they are tender. It works very well sliced into ribbons using a vegetable peeler. Start by removing the tougher outer skin and discarding it. Peel off long ribbons until you get to the middle, then turn over and repeat on the other side. An indulgent celebration of asparagus, the coating of crisp breadcrumbs adds texture without distracting from the flavour and pairs wonderfully with the rich bacon mayo. Frame your asparagus spears in these golden pancakes for a picture-perfect brunch dish.
This stunning platter of fresh greens makes a lovely side dish for sharing and it’s a great way to serve asparagus raw. Here’s a simple recipe for grilling or barbecuing your asparagus. Fixing a row of spears together makes them much easier to work with. White asparagus cooks in the same way as the green variety, but the thicker spears take a little longer to soften.
