Barley and asparagus

"Food of the gods" according to Nefertiti of Egypt and "Food of the Kings" according to the sovereign of France Louis XIV. Considered an aphrodisiac by the ancient Greeks and Napoleon III - who requested it to be on the table of gallant dinners - and a powerful curative by the Romans, who even built ad hoc boats to collect them on the banks of the Tiber, asparagus enjoys a millennial fame.

Alleged magical powers aside, modern medicine has proved history right, because these tender and succulent shoots seem to have exceptional qualities in effect: they are a source of glutathione, a powerful natural antioxidant that fights free radicals and potentially carcinogenic substances, such as nitrites and heavy metals. The asparagus therefore acts as a "sweeper" of the organism in addition to fighting cell deterioration.

Its detox action also makes it an excellent diuretic useful in cases of fluid retention and hypertension. But that's not all: the presence of chromium helps the work of insulin in maintaining the correct blood glucose level to aid overall health.

Spring is not spring without asparagus

Folic acid, essential for pregnant women, vitamins A, B and C, mineral salts, fibre and virtually zero calorie energy (41 calories per 100 grams) complete the nutritional picture of a food that should never be missing in spring dishes.

In order not to diminsh its beneficial effects, maintain the bright green colour and enjoy its full flavour, the asparagus should be cooked as quickly as possible in steam, in boiling water for 1 minute and then cooled or directly in the pan. When cooked, the asparagus remains firm and can be the basis for many dishes, first and foremost the legendary “risotto”.

Taking our inspiration from the most traditional recipe, today we offer you a fresh and light variant made with barley, a perfect dish for pre-workout (to be eaten at least two hours in advance) that ensures energy, prolonged satiety and conrolled blood sugar.

The creative touch is to add ingredients that we know how to match the taste with the delicate and slightly sulfur taste of the asparagus without covering it: then we add some black olives, which gives acidity and flavour, toasted almonds, the crispy part and the inevitable fresh herbs, basil, parsley...tasty goodness. But if the Romans had tasted this recipe, wouldn't they have dedicated a monument to it?

Ingredients for 4 people
320 g pearl barley
500 g of asparagus
1 red onion
40 ml of Extra Virgin Olive Oil
4 tablespoons of almonds
4 spoonfuls of black olives
Basil as needed
Parsley as needed
Salt as needed
Pepper as needed

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