Detox: asparagus to deflate you

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Robert Maurer

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- wild asparagus, which are harvested between March and April, are particularly rich in detox properties.

«Their main feature is the promote deep detoxification of the organism. If consumed regularly, that is a couple of times a week, these foods eliminate the stagnation of liquids and the accumulated waste substances », confirms Francesca Argellati, nutrition biologist in Genoa.

Lots of water and many minerals

These vegetables are compounds 90% from water, therefore they activate diuresis and the elimination of waste and toxins.

"But the diuretic and draining action is also ensured by the presence ofasparagine amino acid and mineral potassium: both of these substances are useful to ensure the good filter work of the kidneys », adds the expert.

"Furthermore, they provide magnesium and fiber and for this reason they are useful for accelerating intestinal transit and detoxifying the intestine. Another advantage: their thin frame allows to limit waste to a minimum and also to consume the final section, which is the richest part of fibers ».

The liver also benefits

Wild asparagus is also excellent allies of the liver: «The credit goes once again to asparagine and minerals, which favor the purification of this fundamental excretory organ and help it to better metabolize the nutrients introduced with the diet», explains Dr. Argellati.

You can consume wild asparagus raw, added in small pieces to salads, or blanched and seasoned with oil and lemon. But they are also ideal as a condiment for pasta and risotto or in soups. Finally, you can taste them in the tasty and quick recipe that we propose below.

Try them seared in a pan with the grain

Ingredients for 4 people:

↘ 2 bunches of wild asparagus

↘ 50 g of grated parmesan

↘ 1 clove of garlic

↘ 1 handful of almond flakes

↘ 1/2 glass of white wine

↘ extra virgin olive oil toast

↘ sale q.b.

↘ black pepper to taste


Wash the asparagus well and dry them with a paper towel. In a large pan put a drizzle of extra virgin olive oil, the whole garlic clove, the white wine, a pinch of salt and a little pepper.

Put on the stove, brown the garlic, then add the asparagus.

Cook for 4-5 minutes over high heat, turning often, then remove the garlic, add the parmesan and let it simmer over low heat for 2 minutes with a lid. Put in a serving tray, season with the almond flakes and serve immediately.

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