Not only is it good for your heart, this dish makes for a deliciously wholesome lunch! By Estelle Low
One of our favourite heart-healthy vegetables, asparagus contain the chemical compound saponin, which binds to cholesterol to reduce the amount of fat absorbed by the body. They also boast potassium to help regulate blood pressure and folate, an anti-inﬂammatory nutrient that has been shown to reduce the risk of heart disease. For pregnant women, these juicy green spears are rich in vitamin K and can help prevent blood clots during delivery.
If you’re looking for an interesting twist to the usual blanched asparagus with truffle oil, try this recipe created by former cafe founder Rosalind Lim and chef Jason Vito.
Recipe: Tuna Rice Paper Roll with Asparagus & Sweet Chilli Dipping Sauce (serves 4)
4 sheets Vietnamese rice paper
100g pencil asparagus (5cm long), woody parts removed
100g cucumber, seeded and sliced into ﬁne 5cm strips
20g green scallions in 2.5cm strips (use just the green section)
20g mint leaves
20g Thai basil leaves
10g sesame seeds
For tuna and marinade
200g sashimi grade tuna loin
20g sesame oil
5g ground coriander
1 lime, juiced
10ml soya sauce
10g palm sugar
For sweet chilli dip
100ml Thai sweet chilli sauce
30ml ﬁsh sauce
2 limes, juiced and zested
5g ginger, ﬁnely grated
2g kaffir lime leaves, ﬁnely shredded
1. Marinate tuna in zip-lock bag, expelling as much air as possible, for 20 to 30 minutes. Remove and cut into thin (0.30cm) slices.
2. Make dip by combining all ingredients, adjusting seasoning to desired taste.
3. Wet rice paper with lukewarm water.
4. Lay down ingredients in the middle, starting with tuna, cucumber, asparagus, herbs and sesame seeds. Roll into a tight log and cut into rounds. Plate and serve.