Contents
History of asparagus
Asparagus is also called asparagus and is a close relative of the onion, although it doesn’t look like it at all. One of the unusual names for asparagus is “hare chill”. It grows in sunny empty areas, in such places hares make a den and hide in bushy plants, since there is nowhere else. And asparagus germinates quite early, it is one of the first spring plants. Perhaps that is why asparagus got such an unusual name.
Asparagus has been known since ancient times in the Mediterranean region. Asparagus was quickly attributed to aphrodisiac plants, and the monks were forbidden to eat it. Apparently, so as not to provoke once again.
This vegetable has always been one of the most expensive, since they start harvesting only 3-4 years after planting. Young shoots up to 20 centimeters long are eaten. Collection starts in April.
Many have probably seen asparagus in flower shops, its berries and feathery light leaves complement flower arrangements.
The benefits of asparagus
Despite the low nutritional value, asparagus is very rich in a variety of trace elements. It is unlikely to satisfy hunger for a long time, but as a vitamin supplement it will be very useful. Especially a lot of potassium and vitamin A in asparagus. The latter is necessary for the health of the skin, nails and hair.
Asparagus stimulates the kidneys, which is useful for urinary retention, edema, and some kidney diseases. This vegetable has the same effect on the intestines: an abundance of fiber stimulates peristalsis. Eating asparagus helps to overcome constipation. Due to its low calorie content, asparagus is well suited for dietary nutrition.
In folk medicine, asparagus was used to improve the condition of the heart and blood vessels, especially at high pressure. Studies have shown that this action is due to asparagine, which is part of the vegetable. Coumarin and saponin, found in many plants, are also found in asparagus. They have a positive effect on the human body.
Asparagus is also good for improving blood formation, it stimulates the formation of blood cells and helps with anemia.
The composition and calorie content of asparagus
| Caloric content for 100 grams | 21 kcal |
| Proteins | 1,9 g |
| Fats | 0,1 g |
| Carbohydrates | 3,1 g |
Harm of asparagus
Asparagus rarely causes allergies, but still the vegetable is not the most familiar, so you need to be careful with it. Asparagus irritates the mucous membrane of the stomach and intestines, therefore, with inflammatory diseases of these organs, especially in the acute period, it is better not to eat asparagus. There are no other contraindications for the use of asparagus.
“Despite the tenderness and usefulness of the vegetable, asparagus should not be given to children under 2 years old. Even after reaching this age, asparagus must be well boiled before serving, otherwise it will be difficult for the child to digest this product, ”warns nutritionist-consultant Dilara Akhmetova.
The use of asparagus in medicine
In medicine, the medicinal properties of asparagus are rarely used, but the necessary substances are isolated from it. Asparagine or asparagus extract, when administered intravenously, reduces blood pressure and slows the heart rate. The asparagus extract is especially effective in this, after which the blood pressure remains normal for a long time.
Preparations from asparagus are recommended for gout, kidney and bladder diseases, as it helps to eliminate urea, phosphates and chlorides from the body. In these diseases, their content is usually increased.
Asparagus shoots are considered a good dietary product because they are very low in calories and at the same time contain many vitamins. Asparagus gruel can be used in cosmetology to nourish the skin and whiten age spots.
The use of asparagus in cooking
Asparagus can be eaten raw or cooked. To preserve the taste and elasticity, vegetables are cooked for a very short time. After they can be added to salads, soups, and they are delicious on their own. Certain types of asparagus, such as white asparagus, are usually canned.
Before cooking, peel the skin from the shoot. The lowest, dense part of the sprout is usually not eaten and cut off. The top with leaves, on the contrary, is very tender and pleasant to the taste.
Asparagus soup
Light soup can be served with crackers or croutons. When cooking for satiety, ready-made vegetable or chicken broth is usually used.
| asparagus shoots | 500 g |
| Onions | 1 small onion |
| Garlic | 2 denticles |
| Potatoes | 1 piece. |
| chicken broth | 400 ml |
| Nonfat cream | 100 ml |
| Salt, ground black pepper | to taste |
Saute finely chopped onion in butter. After 5 minutes, add chopped asparagus, peeled, and crushed garlic cloves. Simmer for a few more minutes. By the way, the tops of the shoots can be left and then fried separately, adding to the already prepared cream soup.
At this time, put the broth in a saucepan to warm up. While it boils, peel and finely chop the potatoes. Throw potatoes, asparagus with onions, salt and pepper into the broth and cook until soft. Pour in the cream and boil for another 2 minutes. Grind everything with a blender or pusher into a puree.
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Baked asparagus
Roasted asparagus can be used in any way – eat hot, cold, add to a salad
| Asparagus | 500 g |
| Olive oil | 2 Art. spoons |
| Garlic, salt | to taste |
Wash shoots, peel. Grease a baking sheet or form with oil, put the asparagus, pour olive oil. Sprinkle with salt and garlic crushed through a press, and send to an oven preheated to 200 degrees. Depending on the thickness of the shoots, the dish will be ready in 7-15 minutes. Check the asparagus from time to time so you don’t overcook the dish. As soon as it becomes softer and slightly changes color, you can remove the asparagus from the oven.
How to select and store asparagus
Asparagus has many varieties, mostly green, purple and white. White asparagus has no color, because in the process of growth it is carefully covered with soil. The shoots do not receive sunlight and do not change color, as they usually do. White asparagus is denser, considered a delicacy and more suitable for pickling and marinating. It can be found on sale in jars. Check the composition of the marinade – it should not contain preservatives and other suspicious additives.
The most common type is green asparagus. It is delicious both fresh and processed. You can also find unusual purple shoots – they have an original bitter taste. True, in the process of cooking they lose their color.
The most useful asparagus is sold raw in markets and shops. Its shelf life is short, because the fresher the vegetable, the better. Choose dense shoots of medium thickness, they should hold their shape well. The most delicious asparagus is sold at the beginning of the harvest season – in April and May, then it becomes rougher. There are also frozen vegetables.
Store asparagus in the refrigerator in a vegetable drawer. If the shoots are fresh, they can lie for a couple of months, but every day there are fewer useful substances in them, and the taste is worse. If the stems of the plant have wilted, you can put them in clean, cool water for several hours, dissolving sugar in it. Asparagus tends to get stronger in this solution.
Sometimes there is a pickled beige product called “asparagus”. In fact, it is made from soy and has nothing to do with asparagus, although it is also useful. Pay attention to the composition so as not to be mistaken.