The Evidence Based Diet: Try Hummagus Made With White Asparagus But Stay Calm, Please

You never know where the inspiration for a great recipe will come from. Last week my mother told me about a recent incident in Germany where a physical altercation erupted over the price of white asparagus at an open air market. And no, my mother was not trying to get me to eat my vegetables. I like asparagus. White asparagus is apparently a coveted springtime delicacy in Germany and while violence is never acceptable, asparagus is a worthwhile investment in terms of nutritional value.

Asparagus has one of the highest antioxidant profiles of commonly consumed vegetables; by one measure, it has a higher antioxidant capacity than spinach and peppers, according to Pellegrini et al.  Asparagus also contains chemical compounds called oligofurostanosides which appear to inhibit the growth of human leukemia cells, according to Shao et al.  Asparagus is also used in traditional Arab medicine as a liver tonic, according to Saad et al.  And asparagus increases urinary volume, flushing out bacteria which may cause urinary tract infection, according to Bag et al.  Asparagus is third only to beets and okra in its ability to bind bile acids in vitro, according to Kahlon et al.  Many cholesterol-lowering medications bind bile acids; asparagus may have cholesterol-lowering effects as well. 

You’ll pay top dollar for white asparagus but 1 cup of asparagus stalks will cost you just 27 calories.  Enjoy the Hummagus.

Yummy Hummagus

Ingredients:
2 cans of chick peas, drained and rinsed (total 31 oz)
6 tablespoons tahini
1 package of white asparagus (14-20 stalks)
6 tablespoons of lemon juice
2 cloves of garlic (optional)
Sea salt to taste
Directions:
1. In a large pan boil 2 cups of water and cook the asparagus for 13-15 minutes on medium heat or until tender
2. Set aside to cool for 5 minutes.
3.  In a food processor or blender blend the asparagus a few stalks at a time.
4. Add the chick peas, tahini, and lemon juice and blend to creamy mixture (add water if mixture too thick or more chick peas if too creamy)
5. Add sea salt to taste and blend
6. Serve with spearmint leaves as garnish

Makes 10-12 servings as an appetizer

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FoodFitnessFreshAir
Posts: 1

http://foodfitnessfreshair.wordpress.com/
Reply #1 on : Sat November 07, 2009, 16:49:47

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Wow, this looks interesting. I'm always whipping up hummus and trying new variations, but I have never added asparagus. Will have to try this!

http://foodfitnessfreshair.wordpress.com/

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