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Asparagus - the noble vegetable
Already 2000 years ago the Greek, Egyptians and Chinese appreciated asparaguses as a medicine to the purification. The romans then discovered him as gourmet meals and cultivated him. The romans brought the delicious vegetables also to Germania. Later the asparagus fell into oblivion for centuries and finally it was rediscovered by the monks in the Middle Ages- treasured behind thick cloister. Since the 18th century the fine bars have practically been valued in the whole world and can be cultivated everywhere there where there are sandy floors and mild climate.
However, main cultivation countries are Germany, France, Spain, the Netherlands, Belgium and Greece. There are also asparaguses from South Africa and South and Central America in winter.
Asparagus season:
The German asparagus season starts with middle of April and ends on June 24th. Because of the warmer climate you reap in France, Italy and Spain longer.
Asparagus types:
The white asparagus is the most popular one in Germany. The so-called pale asparagus keeps its colour because it grows in sand embankments deposited artificially and is stung before it comes to the light. Otherwise it would become violetly to green.
The green asparagus is either the cultivation asparagus as thick as a finger or the thinner wild asparagus. These kinds grow in flat beds and are exposed to the sun. You also contain more vitamins than her pale colleague.
Different classes:
There are four classes which of course also influence the price:
Slap-up extra: straight, undamaged, even; heads closed tightly ten to 16 millimetres strong, 12 to 22 centimetres long.
Slap-up I: formed turned at the most easily, heads closed tightly ten to 16 millimetres strong, 12 to 22 centimetres long.
Class II: less well formed, often with easily open heads: at least 8 millimetres strong and 12 centimetres long.
Break and breaking asparagus: Pieces of mostly white asparagus which are long between five (without head) and six centimetres (with head).
Why is a good asparagus actually so expensive?
The main reason for the relatively high price lies, in the effortful-, cares- and labour-intensive and therefore relatively expensive cultivation.
How can I recognize fresh asparagus?
You recognize a fresh asparagus by closed tightly leads and respectively even diameter. The asparagus ends should not have dried out. But caution: Some dealers cut the ends off secretly again before the product "refreshed" comes in the display. Fresh quality also can be recognized by the strength of the bars. Some peaople beat two bars asparagus against- if a high note resounds- it is fresh.
What have I made wrong if the asparagus tastes bitter?
Probably not much! Properly cultivated asparagus should not taste bitter namely. By bonus of a small quantity of sugar into the cooking water bitter cloths are withdrawn from the asparagus (allegedly). Asparagus liking really bitterly will be in the position to be "neutralized" hardly, so however.
Does asparagus have to be peeled?
Pale asparagus should be peeled! You should use a unite potato or vegetables peeler. Peel of the "head" in the direction of the cut end. Green asparagus, however, does not get unconditional, and if peeled to, thriftily only at the cut end.
How long do I cook asparagus?
You cook fresh white or violet asparagus depending on thickness 15 to 20 minutes into boiling waters (with a little salt, sugar and butter). Strong spices and many lemon juice in the liquid ruin the fine asparagus flavour. Who wants to enjoy asparagus snow-whitely, can add some lemon juice, though. Cooked test: with a kitchen knife or a fork pricking it should be soft but still offer a little resistance in an asparagus end. Green asparagus needs to be cooked only about 10-15 minutes.
May I heat cooked asparagus up again?
Since asparagus is part of the nitrate poor vegetables, asparagus can be heated up without problems after boiling again.
How can asparagus be kept?
Store fresh asparagus cleanly, coldly and covered up. A fresh asparagus can chilledly and wrapped in a damp cloth be relatively kept well for 2 to 3 days. You store green asparaguses upright best, being in water.
How should asparagus be frozen?
Asparaguses wash and peel. Cutting woody ends off. Not cooking or blanching pale asparaguses. Simply freeze after peeling! Frozen asparagus can be kept for about 6-8 months. Then the asparagus simply should not be defrosted frozenly into the boiling water give, however.
How much calories has Asparagus?
Asparagus passes too about 93 per cent out of water and therefore has only approx. 20 calories (85 joules) per 100 g. Moreover, asparagus is really healthy: asparagus contains potassium, phosphorus, calcium and the vitamins A, B1, B2, C, E and foaling acid (importantly to the formation of blood) besides the purifying Asparginacid.
Does asparagus contain sugar?
Altogether, a white asparagus contains about 2 g of carbohydrates per 100 g. The sugar amount is also contained in it. So asparagus is comparatively sugar arm. It is remarkable that considerably few sugar than in the lower bar part is available in the asparagus tips which are responsible for the growth of the lenght.
Asparagus also shall drain the body. Is this correct?
Asparagus is draining, diuretic and stimulates the kidney activity. People who suffer from dropsy and overweight should therefore eat asparaguses. It also helps (allegedly) people who are cardiac, who often have a disturbed water balance because of lacking pumping power of the heart and therefor stock water in the fabric store. By the drainage, so it comes to a relief from heart and circulation. By the increased urination poison and clinker cloths are supported increased as metabolism end products from the body, the blood cleaned and the function of liver, kidneys and lungs is supported.
However, asparagus has also negative pages: Who tends to kidney stones should do without the consumption of asparagus. Also at increased uric acid values in the blood asparaguses should be renounced since otherwise perhaps very painful attacks of gout could be triggered.
Where does the strange smell of the urine come from after the asparagus meal?
Science has not found any clearing answer to this question yet. After all, one seems to know that it is several sulphurous substances which are responsible for the smell of the urine requiring habituation. Which contents substances, however, are dismantled to these substances in the asparagus is not cleared yet. Reduction products of the Asparaginacids contained in the asparagus presumably are involved in the smell formation.
Further information:
www.spargelseiten.de |
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