Asparagus is high in folic acid and vitamin K and is a great source of fibre, vitamins A and C as well as potassium. Research around this vegetable has ranked it as one of the best vegetables in terms of its ability to reduce cell-damaging free radicals. They are packed with antioxidant and anti-inflammatory properties!
One cup of asparagus contains 144mcg of vitamin K – 180% of our daily recommended amount! Vitamin K is known as the blood clotting vitamin with many studies also finding it can significantly improve bone health. It is also a key player in heart health, preventing the hardening of arteries and helping to keep calcium out of your artery linings and other tissues.
Prep: 15-20 mins
Cooking: 20 mins
400g asparagus finely chopped
2 tbsp avocado oil
1 garlic clove
500ml vegetable stock
1 cup spinach
Pinch of salt & pepper
Heat the avocado oil in a sauce pan. Add the onion and garlic and fry until golden and soft.
Add the asparagus and cook for another two minutes
Bring the vegetable stock to boil and add in the onion, garlic, asparagus and spinach
Allow to simmer for 15 minutes
Blend in a food processor until smooth
Top with a couple of asparagus ends and a dash of salt and pepper