Asparagus with Cheese et Cacao
11th May 2019

Asparagus with Cheese et Cacao

10 thin stalks of green asparagus
1/2 mango
50 g goats Ribeaupierre
1 tbsp cocoa nibs



Peel the asparagus and cut into large pieces.

Peel half the mango, cut into pieces and add to the asparagus.

Cut the cheese into cubes and add to the salad with the cocoa nibs.



Raw asparagus is not poisonous. It even tastes very delicious, strong with a sweet note. But you should only eat thin, tender spears raw. If you only eat the upper third of the asparagus bar, you don't have to peel it either. Asparagus can help our brain fight cognitive decline. The folic acid contained in asparagus does this. It boosts your performance in reaction speed and mental agility. Nutrients such as vitamins A, C and K, folic acid and potassium help improve our mental well being. Proteins have a more short-term effect than complex carbohydrates. Cheese reduces cravings and helps like cocoa to improve our mood. Cacao nibs have the power to regulate your stress level.



You can also do the salat at any time in your office. If you don't eat the asparagus you bought at once, you can keep it too. Place the ends of the green asparagus in a glass of cold water. Wrap the heads with cling film so that they don't wilt. Place the glass with the asparagus in a place in your kitchen where there is no direct sunlight. This will keep the asparagus for 3 to 4 days. You can freeze the rest of the mango. Peel the mango, cut into pieces and put into a suitable box. Because frozen mangoes lose their aroma very fast, you should use them after three months at the latest.



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