The asparagus provides essential many nutrients. Six medium tails or a cup, provides 25 calories and it contains many fibers, and is a source of vegetable protein.
It should be consumed, if possible soon after that their harvested, for that reason they deteriorate quickly, and, without cooling they lose half of the vitamin C and its flavor in two or three day. If they are frozen quickly they keep most of the nutrients. They are also a source of vitamins, B, C, calcium and iron. After the orange juice, it is the best source of folic acid, confessedly reducer the risks of heart illnesses , colon cancer, the liver illnesses and dorsal thorn. The asparagus is also rich in mineral salts, as potassium.
We should not consume asparagus in cans, because the process destroys part of the flavor and some nutrients, the best thing is always to consume them fresh.
½ kg fresh Asparagus
1 cup milk
1/2cup boiled milk
Pinch of nutmeg
1 Tablespoon butter
1 Tablespoon purpose flour
2 Tablespoon chopped Parmesan Cheese
Wash the asparagus, and retire the hardest part, cut in pieces and take them to a pot. Add the milk, a pinch of salt and cook until boil. Reduce the fire, cover the pot partially and cook until the asparagus this soft one. Let cool and put the asparagus and the milk in a blender. Move the mixture into the bowl, cover with plastic and reserves. Melt the butter and sprinkle the wheat flour and cook, whisk during 1 minute. Retire of the fire and add the boiled milk, without stopping to whisk. Take again to the fire and continuing whisk it hardens and have a cream structure. Correct the salt and add the nutmeg. At once join that cream to the blender concoction and put the grated Parmesan cheese. Mix well, reserve. Previously heat the oven in low fire. Separate the yolks of the egg whites. Puts the yolks in a bowl and work (reserve the egg whites) with a manual mixer until to obtain a clear mixture and thickens. Reserve. In another bowl, whisk the egg whites with a manual mixer until they form very firm peaks. Add the yolks and the egg whites beaten to the asparagus mixture, and gently fold in. Immediately scoop contents into soufflé containers Bake until gold