Nineteenth issue of our #Zero waste in the kitchen column, the column to give new life to scraps and make them the stars of your next recipe. Scraps in the kitchen are often thrown away, ignoring that they can be recovered, thus avoiding food waste. But not only that, the parts considered "less noble" parts of vegetables are actually rich in nutrients and thus represent valuable allies of our health.
All that remains is to discover the protagonists of this recipe. 🥁
The stalks of asparagus
Asparagus is a herbaceous plant belonging to the Liliaceae family with many beneficial properties.
Asparagus and its stalks are Perfect for fighting water retention and being rich in fiber they are excellent allies for bowel function. Their antioxidant power it is due to the presence of vitamin C and the molecules quercetin and campferol.
Vitamin K, on the other hand, improves the blood's ability to clot, and the high potassium content helps us in the check blood pressure.
After discovering the benefits and properties of asparagus here is a tasty recipe to recover the stalks, perfect as an appetizer.
Fillo dough rolls
Ingredients:
- Stems of a bunch of asparagus
- 8 sheets of phyllo dough
- Chives to taste.
- Extra virgin olive oil q.b.
- Salt to taste.
- Pepper to taste.
Preparation:
Take the asparagus stalks, wash them and cut them into thin rounds. Cook them in a pan for 10 minutes with extra virgin olive oil, a little water, salt and pepper.
Roll out the sheet of phyllo dough, stuff it with the rounded asparagus stalks, and close it in the shape of a roulade, using the chives to secure it.
Arrange the phyllo dough rolls on the baking sheet and bake in a preheated oven at 180° for about 20 minutes.
Alternatively:
For an extra touch of flavor, To the filling of the rolls you can add speck or bacon in strips.
