Asparagus Broth

• 0.200 kg Asparagus
• 0.200 kg Water
• 0.010 kg Spinach leaves
• 0.010 kg Shallot
• 0.010 kg White wine vinegar
• 0.030 lt Lemon juice

1. 1 Dice the asparagus and shallots, mix with the remaining ingredients and pour into a Pacojet container.
2. 2 Close the container with the lid, label and freeze at −20 °c for 24 h.
3. 3 Pacotize twice and let thaw over a cheesecloth.
4. 4 Nutritional Highlights: asparagus peel broth is incredibly low in calories (often ≈10-25 kcal per cup) and virtually fat-free. It provides a rich, nutrient-dense base, retaining up to 20-30% of the fibre, potassium, folate, and antioxidant vitamins originally found in the vegetable's skin.

Sustainability impact

Wasted avoided: whole asparagus. By-product used: white end-part and asparagus leaves. Valorisation strategy: low value element of the asparagus, the peels and waste, help transform this recipe and help make it a tastier and helpful broth as-is or can be used for further cooking to enhance the asparagus flavour. Circular economy principle: this recipe follows a zero-waste approach, using every part and turning by-products into useful ingredients.