Penne With Asparagus N Lemon Cream Recipe

• 30 minutes to make
• Serves 6

Nutrient filled asparagus ( which I was told by Mamma; that I pronounced spare grass as a child) is tasty combined with penne, ricotta and lemon, Don't forget the basil! EatingWell Magazine March/April 1999 Following is a definition of asparagus I found on the web that might tickle your funny bone! Read more The asparagus is the tender bud of it plants asparaguses, it plants belonging to the family of the liáceas whose eatable yolks come out in the spring. It is during the months of April and May when the best copies are picked up. The eatable part of the asparagus is the bud or yolk and it leaves of the shaft. Those most appreciated ones are the calls asparaguses trigueros or bitter that sprout savagely among trigales, more than for their flavor, to be the only cool airs that remain in the market from November until April. The asparaguses are a very not very energy food because they provide to the organism only 23 calories for each 100 grams. The asparaguses are not very nutritious, but they are refreshing and very healthy. Also, it suits to stand out their valuable content in vitamins A, B and C and in minerals as the copper and the match. Of easy digestion, the asparaguses are very tolerated by the most delicate stomaches. The contribution in match that gives to the diet explains the stimulating action that this food has on the nervous system and its effects mineralizantes for the skeleton. If you as accompanied by rich foods in calcium like the cereals, for example, it assures the fixation of this in the bones. On the other hand, he/she has been discovered that it is one of the richest vegetables in routine, substance antihemorrágica. To the asparaguses you len has attributed numerous properties in the field of the popular medicine. To the being a strong diuretic, they were used to help to the lazy kidneys and for the bladder ailments and liver. They were also used as medication for the dropsy, and like it was seen that they calmed the throbs, they were prescribed for the heart. The asparaguses are sold in bundles. It checks that the shafts are crispy and the compact and closed yolks, since are guarantee of their recent court. They should take very fresh and the preparation form varies according to the class. The greens intersect with the hand, the part that is cracked with easiness, only taking advantage and then they cook, they fry or they grill. The targets, after eliminating the fibrous part, peel and they cut with the same size and they cook in salted water boiling about 30 minutes and colds are served or temperate, accompanied by mayonnaise or vinaigrette or of any other sauce. They can also be made pastries of asparaguses. See less

• low
• calorie
• sodium
• cholesterol
• sat
• fat
• heart
• healthy
• lemon
• cheese
• asparagus
• stovetop