Feta cheese was originally Greek cheese made from fresh sheep milk. The very word "feta" means slice in Greek. The texture of this cheese reminds me of fresh paneer made at home, thick and crumbly. Feta is very generous to taste buds. A taste of smooth, slightly tangy, rich cheese. I love feta cheese with almost any sandwich or salad. It adds the zing to fresh baked asparagus in a way no other cheese can.
The term "asparagus" was coined by ancient Greeks and means to "sprout or shoot". It is a member of the lily family and is rich green in color.
Some interesting health facts about asparagus:
Asparagus is rich in folates, which is of prime importance for the development of the nervous system. Consumption of asparagus has been strongly linked to reduced birth defects in children. It has been suggested that women considering pregnancy consume this vegetable as much as possible before and during the first few months of pregnancy.
Asparagus has also been claimed to reduce inflammation and provide some relief in arthritis and rheumatism, but these have not yet been proven.
Asparagus is also a rich source of potassium.
Asparagus is also a very good for intestinal health. Rich in inulin, it encourages growth of helpful intestinal bacteria like lactobacillus and bifidobacteria. Colonization by these bacteria prevent increase in levels of harmful bacteria.
Some people complain of asparagus smell in their urine. Asparagus contains some sulfur compounds (thiols) which though not harmful, cause urine to have a sulfur-y odor. This is nothing to worry about.
RISK FACTORS: Though not widely known, a report released by the Food and Drug Association in December of 2002 stated that roasting of asparagus caused the production of high levels of acrylamide. Scientists have found that acrylamide, a probable carcinogen in humans, is produced when a naturally occurring aspargine is heated with certain sugars like glucose. Recent studies have also shown high levels of acrylamide in fries, chips and crackers. Though it has not yet been proved that high levels of acrylamide are dangerous, it is suggested that it be avoided from diet as far as possible.
I used to traditionally prefer baking asparagus, but given the recent questions raised regarding baking asparagus, I will also give an alternative recipe to enjoy the same flavor.
Choosing and preparing asparagus:
Buy slender shoots with green or purplish tips.
The stalk of the asparagus is very fibrous and is generally removed prior to cooking. To determine the exact level where the stalk starts, bend the asparagus till it snaps. Use the tender tips.
Ingredients:
(Makes 2 servings)
Asparagus: 1 lb
Feta cheese: 2 tbsp
Garlic salt:~1/2 tsp
Freshly ground pepper: ~1/4 tsp
Lime juice: juice from one lime
Dried oregano: 1/4 tsp
Extra virgin olive oil: 1 tbsp
Method:
Rinse the asparagus tips.
Put a large pot of water to boil, and add the asparagus. Let cook for 5 minutes. Drain.
To a large saucepan, add 1 tbsp extra virgin olive oil. Add asparagus, garlic salt, freshly ground pepper, dried oregano. Saute for a minute.
Remove from flame. Add lime juice. Mix.
Top with feta cheese and serve hot.
Nutritional Information:
Per serving, 1/2 of recipe or 270 gms
Calories: 149
Calories from fat: 89
Total fat: 10 gm (16% of DV)
Saturated fat: 3gm (16% of DV)
Monounsaturated fat: 5.6 gm
Polyunsaturated fat: 1 gm
Trans Fat: 0 mg
Cholesterol: 13 mg (4% of DV)
Sodium: 746 mg
Carbohydrates: 11 gm (4% of DV)
Dietary Fiber: 5 gm (20% of DV)
Sugars: 5 gm
Proteins: 7 gm
Vitamin A: 36%
Vitamin C: 31%
Calcium: 13%
Iron: 28%
Percent daily values are based on a 2000 calorie diet. Values may change based on individual requirements.
Breakdown of Calorific Values:
Carbohydrates: 27% Fats: 59% Proteins: 14%
Moisture content: 88%
