Two-color asparagus wrapped with pork.

Enjoy the "Yume no Daichi"
with vegetables that are in season in spring.

The first edition of 'Seasonal Recipes' using 'Yume no Daichi' and seasonal ingredients introduces dishes using asparagus, a vegetable that comes into season in spring.

THE RECIPE

This two-color asparagus wrapped in pork is a recipe
that is both pleasing to the eye and nutritious.

Two-color asparagus wrapped with pork.

INGREDIENTS-SERVES 2

  • Green asparagus: 2 stalks
  • White asparagus: 2 stalks
  • 4 pork ribs (140g)
  • Salt and pepper: a pinch
  • oil: 1 teaspoon
  • Lemon, thinly sliced: As needed
  • Baby leaf: as needed

PROCEDURE

  • Cut off 1 cm from the base of the asparagus and remove the wings with a knife. Peel 1/3 of the asparagus from the root with a peeler.
  • Wrap one piece of pork around each asparagus. After wrapping, lightly grip the asparagus with your hands to blend, and sprinkle salt and pepper on both sides.
  • Heat salad oil in a frying pan over medium heat and place 2) in the pan. Cook for 5 minutes until browned on both sides, cover with a lid, and steam for 2 minutes.
  • Cut into bite-size pieces, place in serving bowls, and garnish with lemon and baby leaves, if desired.

Point

  • If any fat comes out during process 2), wipe it off with kitchen paper. This way the finished product will not be sticky and can be eaten refreshingly.

Asparagus is often used in cooking regardless of country or culinary genre, but did you know that green asparagus and white asparagus have different nutrients?

GREEN ASPARAGUS
It is rich in aspartic acid, the component that gives it its umami taste. Aspartic acid has the function of promoting the decomposition and elimination of substances that cause fatigue, so it is expected to be effective in relieving fatigue.
WHITE ASPARAGUS
It is rich in iron, an important nutrient that carries oxygen throughout the body. Iron is absorbed more efficiently when eaten with animal protein and vitamin C.

This recipe provides all the nutrients of each asparagus at once.
The combined use of lemon increases the absorption rate of iron contained in white asparagus, preventing anemia and improving concentration. In addition, asparagus and pork can help relieve fatigue, making this dish ideal for spring, when life is hectic with a new life.

Editor

editor-hoshino

HOSONO Sayaka

Food coordinator

She has appeared on cooking shows, produced and filmed recipes for cooking video services, and written and taught cooking articles.She specializes in creating home cooking recipes that are easy to imitate and simple.
In 2017, she moved to Singapore to develop and sell bento recipes. Since then, he has been working to promote Japanese cuisine both domestically and internationally.

Editor

editor-makita

MAKITA Yoshimi

Registered Dietitian

She has experience in product development and specific health guidance for a food service company.
In addition to her extensive field experience as a registered dietitian, she is involved in column writing and nutritional calculations.
She specializes in creating menus for people with health issues.

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