Google: “Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic.”
“It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure. As a general rule, all asparagus varieties are prized for a tender buttery sweet flavour with a hint of earthy bitterness. Second, the cooking method can either accentuate the natural, raw flavours of the asparagus stalk, or allow other ingredients to help the asparagus taste savory.”
“Fig, (Ficus carica), plant of the mulberry family (Moraceae) and its edible fruit. The common fig is indigenous to an area extending from Asiatic Turkey to northern India, but natural seedlings grow in most Mediterranean countries; it is cultivated in warm climates. In the Mediterranean region the fig is so widely used, both fresh and dried, that it is called “the poor man’s food. The fruit contains significant amounts of calcium, potassium, phosphorus, and iron.”
“In one study, the researchers gave rats loperamide (Imodium) to cause constipation. The rats that received fig paste had fewer episodes of constipation than the control group. Another study compared the effects of figs and fiber supplements in people with functional constipation. Anyway, fig taste is all honey-like sweetness with a subtle hint of berry and fresher shades of the flavour you might recognize from a certain cookie.”
Here’s a simple juice that is healthy and a great combination to drink on a daily basic or even three times a week. I am glad to have abundance of figs in my garden. I am daring to combine asparagus and fig, also discovered the benefits of both. Let’s stay healthy and serve this juice as many times as you can.
2 stalks of asparagus, stems removed, cut into bite size
8 plum figs, stems removed, cut into bite size
reserved water from boiling asparagus about 4 Tbs
1/4 c water
3 green olives, garnish
Bring enough water and asparagus to boil, boil asparagus until tender, drain well. Reserve some water from the boiling asparagus. Let asparagus cool completely.
Blend asparagus, 4 Tbs asparagus water, figs and water until smooth puree. Pour into glasses, garnish with three green olives using tooth pick. Chill in fridge for 30-45 minutes. Enjoy your juice!!!!
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