With starters like these, living healthy is an actual indulgence! Asparagus, a delectable spring vegetable, has been cherished for centuries for its culinary and medicinal uses. This nutrient-dense spear boasts a rich history dating back to ancient Egypt, where it was depicted in tomb paintings as a symbol of fertility and prosperity.
Beyond its historical significance, asparagus is a nutritional powerhouse, packed with essential vitamins and minerals. It is a fantastic source of vitamin K, folate, iron, and fiber, all of which contribute to overall health and well-being. Additionally, asparagus contains unique compounds, such as asparagine and glutathione, which have been linked to potential health benefits, including anti-inflammatory and antioxidant effects.
Whether enjoyed roasted, grilled, or steamed, asparagus is a versatile and delicious addition to any meal. Its delicate flavor and crisp texture make it a popular choice for both home cooks and professional chefs. Moreover, its impressive nutritional profile and potential health benefits make it a valuable component of a balanced and healthy diet.
Scallops are a powerhouse in their own right. Known for their delicate flavor and tender texture, scallops are a good source of protein and other nutrients, and they are found in oceans all over the world. Marco Polo recorded in 1280 that scallops were sold in the market in Hangzhou, China.
Scallops freeze well, and frozen scallops tend to be cheaper to buy. You can further save on cost by choosing the smaller queen scallops or by slicing the larger king scallops in half horizontally. If you are buying fresh scallops, ask your fishmonger to clean them. Although it is not difficult to do, your fishmonger will undoubtedly do a quicker job!
Seared scallops and asparagus with lemon-thyme dressing
Ingredients
- 5 asparagus spears
- ½ cup olive oil
- zest of ½ lemon
- Thyme
- 3 scallops
- A little lemon juice
- Rock salt and freshly ground pepper
Instructions
- Boil a pan of water for the asparagus spears.
- In a separate small pan, heat some olive oil on a very low heat, add the zest of half a lemon and a few sprigs of thyme and leave the oil to infuse while you prepare the remainder of the meal.
- Peel the asparagus (optional) and snap the stalky ends off, cut the asparagus into bite size chunks and boil them for a couple of minutes, until they turn bright green. Drain and rinse under a cold tap to stop the cooking process.
- Brush a non-stick frying pan with a little of the lemon-thyme olive oil and place on a medium-high heat. When the pan is hot, fry the scallops for a minute on each side (less if you are using queen scallops or sliced king scallops).
- Add the asparagus at the last moment to heat them back through. Season with a little rock salt and freshly ground black pepper and plate it up.
- Drizzle with a teaspoon of the infused olive oil and serve.