Asparagus – a tasty and healthy vegetable
The Precious asparagus, it just keeps feeding the German kitchens. Asparagus is a plant known as a Healing for several thousand years. In China, asparagus plants were already over 5000 years ago to treat cough, bladder problems and ulcers taken. Today, we also know that the vegetable asparagus is not only delicious but also healthy. The white and green Asparagus points, among other things, of their high Vitamin C content. In addition, they are low in calories and stimulate the metabolism. In the preparation it should not be overcooked woody but also. As well as the color remains the same, answer experts.
The beginning of the asparagus season
Although could be based in the South of the Republic by the end of March, fresh asparagus, however, in more Northern climes, the asparagus is just starting harvest. The healthy spring vegetable is full of valuable ingredients. In the majority of the German the precious vegetable is extremely popular. A classic in this country is al dente steamed asparagus with melted Butter. Mostly parsley potatoes and Hollandaise Sauce to come to the plate. On the Internet, you can find more delicious asparagus recipes. Experts have some tips of healthy vegetables.
Good for digestion
There are a few of the reasons why the super of the vegetables is so healthy: asparagus is attributed to, among other things, a positive effect on the nervous system, cell growth (skin, hair) and the digestive system.
In addition, the vegetables of a variety of valuable vitamins (A, C, B1, B2 and E) and minerals and trace elements (iron, calcium, potassium, copper, Magnesium, phosphorus, and zinc) included.
Of health experts is, for example, suffer from constipation, gallstones and liver, Diabetes, or problems with the bladder are advised to the delicious vegetables. A disadvantage: asparagus-eating leads to foul-smelling urine.
Fresh goods prefer
“The quality of the asparagus, its flavor, its tenderness and its flavor comes mainly from its Fresh from. Long transport routes are associated with a loss of quality. Consumers should therefore prefer regional, harvest fresh rods,“ advises the Bavarian farmers Association in a recent communication.
The experts have some tips on how the precious vegetable is properly cooked.
Asparagus should always be prepared fresh on the day of the purchase. The rods are used later, they should be best stored in damp towels wrapped in the fridge.
Tips for preparation
Actually, asparagus loses when you cook something from its color. However, a bit of lemon juice in the broth, the can avoid it. “Green asparagus stays green when it is quenched after cooking in ice water,” the farmers ‘ Association.
In order to intensify the taste, add a pinch of salt and a piece of Butter in the cooking water. And a pinch of sugar drain the asparagus broth binds any existing bitter substances.
“Special asparagus pots, which are tall, narrow pots with a strainer or a wire frame, in which the Asparagus stalks standing, cooked, prevent the asparagus heads are squishy,” write the experts.
“The water should only cover two-thirds of the rods, so that the asparagus tips when the lid is closed in a water-vapor cooking.” (ad)