As we roll into the warmer months of spring, we tend to simplify our beauty routines and get back to the basics. The same can be said for our diets: we hit refresh on our approach to eating by trading rich, hearty dishes for lighter meals. This recipe for grilled asparagus, hemp mustard creme and smoked trout has the double benefit of being both delicious to eat and bursting with great nutrients for our skin. Asparagus delivers a rich source of rutin (a bioflavonoid, vital for the strength of the small capillaries in our skin and for protecting it from free radical damage), while the combination of amino acids and essential fats in hemp oil and seeds and fatty fish (trout) helps maintain skin cell structure, texture, elasticity and moisture.
Grilled asparagus, hemp mustard creme and smoked trout
Serves four as starter or two as main
GF : SF : DF (optional)
2 bunches asparagus, woody ends trimmed and stalks rinsed
1 tablespoon olive oil
200g smoked trout, deboned and flaked
2 tablespoon hemp seeds
¼ cup dill leaves, picked
2 tablespoon shredded parsley or baby parsley
1 tablespoon finely sliced chives
Hemp mustard creme
¼ cup plain yoghurt or coconut yoghurt for dairy free
1 teaspoon dijon mustard
2 tablespoon hemp oil
Sea salt and black pepper
Heat a large fry pan over medium heat, add 1 tablespoon of olive oil and cook asparagus for three to four minutes, tossing every now and then to cook evenly.
Combine yoghurt, dijon, hemp oil and a good pinch of sea salt and pepper in a bowl and whisk.
Once asparagus is cooked, arrange on a plate and drizzle with hemp mustard creme.
Top with smoked trout, hemp seeds, dill, parsley, chives and a squeeze of lemon juice, and serve.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.