Asparagus stimulates the kidneys and … they slim down. They are low calorie – they have only 18 kcal in 100 g, they are nutritious – they contain a lot of protein. Asparagus is a valuable source of vitamins, potassium, magnesium, iron, selenium and phosphorus. They taste great, both as an appetizer and as an addition to the second course. How to buy, cook and serve asparagus?
Our asparagus is still considered a luxury, and yet it was known in Poland as early as the 18th century, it is even mentioned in Pan Tadeusz. It’s worth eating asparagus on our tables more often. How to buy, cook and serve asparagus?
White, green and purple asparagus
What we eat is the underground rush of the plant that needs to be harvested before it appears on the surface of the earth. The most popular are white asparagus (grown in Greater Poland), the green variety is less common – popular in France. Recognizing as an exquisite purple variety is difficult for us. Green asparagus is thinner than white, but more aromatic and expressive in taste. They have an advantage over whites that you do not have to peel before cooking.
Asparagus has low calories
The advantage of asparagus is that they are low in calories – they only have 18 kcal in 100 g, they are nutritious because they contain a lot of protein. You just need to be careful with caloric additives – butter, cream. Asparagus is a valuable source of vitamins C, K and B, iron, potassium, magnesium, selenium and phosphorus. In green shoots, there is also vitamin A. The healthy benefits of asparagus are more
they increase blood clotting and prevent capillary rupture, and thanks to the high content of fiber improve the functioning of the digestive system;
no one is worried about people with hypertension because they are low in sodium;
they are mild laxative and diuretic, therefore, in cleansing diets it is recommended to drink the water remaining after cooking asparagus.
Attention! Asparagus contains purine compounds that should be avoided by people with gout and kidney problems. However, we eat them so rarely and in small amounts that they should not harm anyone.
How to make asparagus?
Asparagus is served as an appetizer or as an addition to a second course. Delicious soups are made from them (usually the type of cream), omelettes, tarts, casseroles, they are also an effective ingredient of salads. The French eat asparagus topped with white wine sauce. They blend well with hot and cold sauces, which slightly contrast with the mild taste of asparagus, eg béchamel, vinaigrette, mustard, herb and Dutch. It’s enough to even pour them with a bit of good oil and sprinkle with lemon juice. You can also sprinkle them with herbs, e.g. thyme. They also taste great when served in a homely way (like a cauliflower) – with a bread crumbs browned in butter.
How to buy and cook asparagus?
When buying asparagus, pay attention to whether the stalks are stain-free, hard and smooth, the heads compact. If, after breaking from the stalks, the juice (non-acid in taste) gushes, it means that they are fresh.
It tastes freshly harvested. They are unstable – they can be stored in the fridge for no longer than 2 days, inserted vertically (up to 1/3 of the height) into a container with a small amount of water with ice cubes or wrapped in a damp cloth.
The bottom hardened ends of the asparagus are cut off with a knife or simply snapped, then the white asparagus must be peeled slightly, starting below the head (it is to remain intact). The asparagus tied in bunches is boiled in an upright position (the heads protrude above the water) in a special (or ordinary, high) pot. They are put into boiling water with salt and sugar and boiled until they are soft (10-15 minutes, white slightly longer than green). Attention! Asparagus must not be overcooked, to be firm!
Extend the asparagus season
There are two ways to enjoy asparagus all year round. After washing and drying, you can freeze them – then you have to eat them within a month. But if they are blown before being frozen (that is, put into boiling water and moments cooked), they can be stored for 9 months. It is boiled without defrosting for 2-3 minutes in salted boiling water. They can also be preserved after cooking. 3 minutes asparagus is put into tall jars, it is poured with salt and sugar and it is pasteurized.
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