Inserted by Rosa Rizzo the

  1. Salted Plumcake with asparagus and zucchini
  2. Asparagus sprouts
  3. Saracen wheat in asparagus and hazelnut cream 

Asparagus and strawberries are the main protagonists of spring.

Warm and tasty, big or thin, white or green, can certainly not miss on our tables.

Diuretics, cleansers, antioxidants, rich in folic acid, fibrous and vitamin K, are a valuable aid for our wellbeing and to get rid of toxins accumulated in winter months.

When we talk about asparagus, the thought goes straight to risotto or classic coupled with eggs.

I would like to offer you some ideas to renew our way of eating asparagus and make it a privileged ingredient of gluten-free recipes simple to make, rich in taste and nutrition.

Like mine plumcakeideal for an outdoor lunch on the lawn, smells of rustic thanks to Saracen wheat flour and spring thanks not only to asparagus, but also to the sweeter and more vital zucchini. Wonderful made also with the whole grain of sorghum and rice mixed together!

Try the cressa dish a little more laborious, but of sure satisfaction. The mixture of flour for Crepes Mulino Marello makes it easy to make this recipe to be enriched simply with a homemade beet and our favorite asparagus.

Finally, another nutritious dish, easy to digest and definitely different from usual is Saracen wheat in asparagus cream and hazelnuts. We turn these beautiful sprouts into a soft cream not only to season these beans or a plate of whole rice pasta, but also to spread on a slice of free gluten bread or a Czech flour.

All recipes are completely vegetable, adapted to the needs of the whole family, from those looking for an ethical and sustainable diet, to those who want light recipes, easily digestible or with low glycaemic index.

Article by Dr. Isabella Vendrame- food coach psychologist, writer and publicist.

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