Healthy asparagus soon on the plates

Healthy Diet: Asparagus is coming soon

03/25/2015

Soon it will be time again: Around the middle of April, the asparagus season will begin in Germany. With the help of modern technology, the start slips more and more forward, which should be happy asparagus lovers. Asparagus is not only delicious but also extremely healthy.

Healthy and tasty
Aspargus lovers can hardly wait: Depending on the weather, there are the first domestic bars from mid-April on the plate. However, with film production and heated fields, the start is increasingly slipping forward. For gourmets asparagus is popular. The noble vegetables are not only delicious, they are also healthy. For example, asparagus is ascribed a positive effect on the nervous system, cell growth (skin, hair) and digestion. In addition, the vegetables contain a variety of valuable vitamins (A, C, B1, B2 and E) as well as minerals and trace elements (iron, calcium, potassium, copper, magnesium, phosphorus and zinc). Experts, for example, recommend the delicious vegetables for constipation, gallbladder and liver problems, diabetes or problems with the bladder. A disadvantage: Asparagus consumption leads to foul-smelling urine.

Low in calories and rich in vitamins and minerals
Klaus Mathey from the Association of German cooks explained in a message from the news agency dpa: „Asparagus is low in calories, rich in vitamins and minerals and is rightly considered the king of vegetables.“ Already at the time of purchase there is a lot to consider. So the heads should be closed, the bars straight and the ends not woody. The specialist advisor for plant production of the Office for Nutrition, Peter Strobl from Schrobenhausen explained: „Fresh asparagus is easy to break and squeaks when you rub the bars together.“ High quality asparagus is not cheap. For one kilo of German asparagus class I and II you pay in the high season between eight and ten euros. „Asparagus is not cheap vegetables and it will never be because of the high effort under which it grows“, said Peter Muß from the Provincial Association of Rhenish Fruit and Vegetable Farmers in Bonn.

It depends on the right preparation
Asparagus is best left wrapped in a damp cloth in the fridge. „So it stays fresh for up to three days“, he explained. If it is to be stored for longer, offer to freeze the peeled raw sticks. For asparagus, it depends on the right preparation. When cooking, just add enough water to cover the asparagus. Because the more water in the pot, the more flavor the vegetables give off. „The bars are particularly tasty when cooking without water, such as roasting, steaming in aluminum foil or steaming“, so must. In addition to salt also includes some sugar, a splash of lemon and a tablespoon of butter in the water. The cooking time depends on the thickness of the asparagus spears.

Green asparagus is tart and spicier
A classic in Germany is bissfest cooked asparagus with melted butter. Mostly come to parsley potatoes and of course Hollandaise sauce. Also popular is the asparagus cream soup. But there is much more magic than the usual dishes. „Marinated asparagus with parmesan and baked asparagus are now very popular in the modern kitchen“, Mathey said. Salads with asparagus heads, asparagus terrines, asparagus bread or raw asparagus are also very thinly planed. Delicious asparagus recipes can be found on the internet. It is a matter of taste, if you prefer to buy green or white asparagus. Green asparagus, whose harvest is less expensive, only has to be peeled in the lower part. He is tart and spicy. (Ad)