The season for local asparagus usually begins in mid-April. The power vegetable has only 16 kilocalories per 100 grams of extremely low calories and at the same time contains many vitamins and minerals. Asparagus should now land more often on your plate. However, the accompaniment from the slender asparagus likes to make a fat and cholesterol bomb - plenty of heavy butter sauce, with scrambled eggs or breadcrumbs are best in Germany quite typical asparagus side dishes.
Intestinal and diuretic effect
Asparagus is the sprout of the underground rhizome of the perennial asparagus. It belongs to the family of the lily family and is one of the most popular vegetable varieties in Germany.
This is partly due to its fine taste, its diverse preparation options and the healthy ingredients. Already the Greek doctor Hippocrates (460 to 375 BC) described the intestinal and diuretic effects of asparagus.
Calorie-saving asparagus enjoyment
These effects are attributable to the asparagus ingredients aspartic acid, potassium salts and essential oils, which have a dehydrating and beneficial effect on kidney problems and constipation. In addition, it contains plenty of vitamins such as vitamins A, B1 and B2 as well as minerals such as potassium, calcium and phosphorus.
At the same time, asparagus is characterized by a low calorie content. 100 grams of asparagus contain just 16 kilocalories. So it's ideal for a spring cure to get rid of extra pounds and stimulate your metabolism.
White and green asparagus
In Germany, asparagus was first cultivated as green asparagus, for the first time in the middle of the 16th century. Later, the cultivation of white asparagus became more and more popular. The different coloring of the asparagus spears comes about through different methods of cultivation.
So that white asparagus retains its color, it is built underground in earth dams. It is usually more tender than green asparagus, but often less flavorful.
Green asparagus grows under the influence of light and therefore forms chlorophyll, which is responsible for the green color. In addition, light creates its typical flavoring ingredients.
Rarer is the purple asparagus, which is exposed only briefly to the light and is characterized by a fruity taste.
What to look for when buying?
When buying asparagus you should make sure that the asparagus spears are firm and crisp and have no brown spots. Fresh asparagus is also recognizable by its moist cut ends. After the purchase, it is important to process the asparagus soon, as it only stays in the fridge for a few days. The best way to keep it fresh is to beat the asparagus in a wet towel.
In the kitchen, asparagus can be used in a variety of ways, for example pureed in soups, as an accompaniment to meat, in vegetable pans, casseroles or also in salads. When cooking, you should pay attention to the cooking time of the asparagus - otherwise it will lose its taste, color and ingredients.
A low-calorie asparagus recipe
- a pound of white and a pound of green asparagus
- 150 grams of rocket
- a bowl of strawberries
- 6 tablespoons of sugar
- 6 tablespoons of vinegar (balsamic, like white, otherwise another mild vinegar)
- 6 tablespoons of water
- some oil
- salt and pepper
How to prepare the salad:
- Cook the asparagus bittersweet (15 minutes white, 10 minutes green).
- Spread the rocket and chopped asparagus with the quartered berries on 4 salad plates.
- Gently heat 6 tablespoons of sugar until it begins to caramelize.
- Remove it with 6 tablespoons of hot water and 6 tablespoons of hot vinegar.
- Taste the mixture with a little salt, pepper and oil and pour over the salad.
After 20 to 30 minutes, the ingredients are well pulled through - some pine nuts or freshly ground pepper complete the picture. Good Appetite!