It so happened that this vegetable has not yet acquired in usgreat popularity. It is quite available in stores, it is simple to cook, many recipes are offered. But again and again we prefer the more familiar tomatoes and cucumbers. Perhaps because we do not know anything about these green roots? So, asparagus. What it is?
That asparagus
Although asparagus does not enjoy us bigpopular, it is grown and used for various purposes (as food, as medicine, as decoration of bouquets) for several thousand years. Surely you saw in the decorated bouquets a green twig, like a Christmas tree. This is asparagus.
Its main features are seasonality andneed to eat fresh. It is not recommended to store asparagus in the refrigerator for more than 2 days. It is possible to freeze an asparagus, but it is desirable in the ready (boiled) look.
As a vegetable, asparagus, the photo of which you see below, is found in three varieties:
- Green The most common is collected year round.
- White Going from March to June. Due to the laboriousness of collection and seasonality, it has a higher price, but its taste is softer than that of the green one.
- Violet. A rare variety with a specific and bitter taste. In the process of cooking changes color to green.
There is also the so-called Korean or soy asparagus. What it is? This product (fuji, fuzhju, soy sticks) is made from soy milk and the vegetable we are not considering is not.
What is useful in asparagus?
- Asparagus contains potassium, zinc, iron, magnesium, phosphorus, calcium, vitamins A, B1, B2, B9, C, E, PP.
- Asparagine lowers blood pressure and strengthens the heart.
- Coumarins improve the condition of blood vessels and blood clotting.
- Saponins improve the secretion of glands, remove mucus from the bronchi and thin the sputum.
- Carotenes provide cancer prevention.
- Folic acid makes the skin beautiful, prevents hair loss and the appearance of gray hair.
- Asparagus juice helps get rid of edemas and warts, prevents the formation of cellulite.
- Asparagus is believed to be a good aphrodisiac.
And this is not a complete list of its useful properties.
What's so tasty?
Some people do not understand why risesso much noise around such an ordinary thing as asparagus. What it is, they know. They bought, prepared, but found nothing special in it. Most likely, the reason for the disappointment is that the cooking rules were not followed.
First, the asparagus stalks are washed cool.water Then you need to cut off the bottom, about 1/3. In this place the color of the stem is usually a little lighter. Actually, it is also possible to eat, but the fact is that the lower part is rather rigid, while the upper part is distinguished by tenderness.
Next, the asparagus can be boiled in water and steamed,fry in a frying pan, cook in the microwave, but there is one important rule - it can not be perederzhivat on fire. Otherwise, the asparagus will get an unpleasant color and become too soft.
The second important rule: if you plan to eat asparagus in the cold, it should be cooled quickly. For example, wash after boiling under running cold water.
In the microwave
Put 5-6 stems on a plate formicrowave, preferably rectangular. Add a couple tablespoons of water. Cover the plate with cling film and make a small hole in it to allow steam to escape. Send the asparagus in the microwave and set the timer to 2.5-3 minutes. No more worth it. Of course, the longer the asparagus is cooked, the more tender it will be, but you are unlikely to enjoy the digested asparagus.
In the pan
Preheat pan, pour vegetable oil(well, if olive), lay out the asparagus and fry on medium heat until it reaches the degree of softness that you like. You can add spices.
In the pan
Boil water in the pot, put the stems out.Asparagus and cook until soft. As soon as the asparagus becomes tender, drain the water. If you leave the stems in the water, they will digest. White asparagus cooks for about 10-15 minutes, green - 5-8 minutes. It is better to arrange the stems in the pan so that the tops are not covered with water.
In a double boiler
All the same. Boil the water, place the asparagus in a special container and cook until tender.
Ideally, cooked asparagus should be lightlycrispy. It can be used as an independent dish (with melted butter or some sauce), as well as a side dish, as well as in other dishes (soups, salads and even desserts).
Contraindications
Unfortunately, not everyone can eat asparagus. Avoid this vegetable in the following cases.
- Gastric and duodenal ulcer, as well as other serious diseases of the gastrointestinal tract.
- Cystitis.
- Rheumatism of the joints.
- Prostatitis.
- Individual intolerance.
So, we figured out a bit where it came fromAsparagus, what it is and why to eat it. Now is the time to go to the kitchen, get an exotic vegetable from an unfamiliar, but bought in an obscure outburst of soul, and make the usual home menu more diverse and interesting.
