- Savory plumcake with asparagus and courgettes
- Asparagus crepes
- Buckwheat in asparagus and hazelnut cream
Asparagus together with strawberries are the great protagonists of spring.
Tender and tasty, large or thin, white or green, they certainly cannot be missing from our tables.
Diuretics, purifiers, antioxidants, rich in folic acid, fiber and vitamin K, they are a precious aid for our well-being and for freeing us from the toxins accumulated in the winter months.
When we talk about asparagus, our thoughts immediately go to risotto or the classic pairing with eggs.
I would like to offer you some ideas to renew our way of eating asparagus and make them a privileged ingredient in gluten-free recipes that are simple to make, rich in taste and nutrition.
Like mine plum cake, ideal for an outdoor lunch on the lawn, it smells rustic thanks to the buckwheat flour and spring thanks not only to the asparagus, but also to the increasingly sweet and vital courgettes. Wonderful also made with sorghum and brown rice flours mixed together!
Try them too crepes, a dish that is a little more laborious, but certainly satisfying. The Mulino Marello mixture of flours for Crepes makes it easy for us to create this recipe, simply enriched with a homemade béchamel sauce and our favorite asparagus.
Finally, another nutritious dish, easy to digest and certainly different from the usual is buckwheat in asparagus and hazelnut cream. We transform these splendid sprouts into a soft cream not only to season these grains or a dish of brown rice pasta, but also to spread on a slice of gluten-free bread or chickpea flour.
All the recipes are completely plant-based, suitable for the needs of the whole family, from those looking for an ethical and sustainable diet, to those who want light, easily digestible or low glycemic index recipes.
Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.
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