As they say in Austria, it’s Spargelzeit (Asparagus time)! .. and they mean it! At that time of the year, one can have asparagus everywhere and in all kinds of dishes.
Apart from its very specific and savory taste, asparagus has a couple of nutritional values worth mentioning. Good news for the ones concerned about their calorie intake: it has ridiculously few calories per 100 gr; to be more precise, around 20 gr/100 gr. Being very rich in fiber, it makes it a perfect helper if you want to have a happy digestive system! Asparagus is also rich in the fat soluble vitamins A and K (good that this salad has some avocado i.e. “good”, unsaturated fats in it). The high levels of Vitamin C and iron is a perfect combination as Vit. C boosts iron absorption! All these make asparagus a rather cool vegetable and prove, yet again, that Mother Nature is simply… smart! 🙂
Combined with couscous, avocado, some gooood pumpkin seed oil, couple of seeds and some lemon juice, asparagus can turn into an energizing and satiating salad.
So that’s what I did…
- 200 gr wholegrain couscous
- 200 - 250 ml water
- 250 gr green asparagus
- ½ avocado
- pumpkin seeds
- pumpkin seed oil
- freshly squeezed lemon juice from ½ lemon
- balsamic vinegar
- Bring the water to a boil and pour it over the couscous. Let it sink for about 5 min. If you notice that there is still too much water left on the surface, just remove it using a sieve.
- Add a spoon or two of pumpkin seed oil, the lemon juice, some salt and mix it. Adding oil while the couscous is still warm will prevent the grains from sticking to each other. Let it cool down. For an extra fresh salad, you can put it in the fridge like I did.
- Wash and peel the asparagus. The green one is usually quite delicate, so I just peeled the bottom part leaving the top untouched. If the bottom ends are old already, and they usually are unless you are lucky enough to have asparagus in your garden, cut them.
- Put it in boiling water (with added salt) and cook for about 10 min. If the bottom parts are much thicker than the rest, it might be a good idea to cook them first for 3-5 minutes.
- When ready, pour cold water over it and let the asparagus cool down.
- Cut it in pieces, together with the avocado, and add them to the couscous. If you are a fan of pumpkin seen oil, as I am, then please add some more. Having some balsamic vinegar gives the salad an awesomely refreshing note. Add salt and chili and you are ready!