Season the asparagus with lemon and asparagus

Season the asparagus water with lemon

04/16/2012

The asparagus season has begun. From now on, there are everywhere in the markets and greengrocers to buy the tasty asparagus. But in order for the sprouts to develop their full flavor, the boiling water should be seasoned properly.

If you want to prepare asparagus correctly, you should add some sea salt, a pinch of whole cane sugar and the juice of half a lemon to the cooking water. Only then can the asparagus unfold its full aroma well, as a spokesman for the Lower Saxony Chamber of Agriculture in Oldenburg explained. Green asparagus is ready after about 10 to 15 minutes cooked. The information is valid from the time of the bubbling water. White asparagus usually needs about 20 minutes of cooking time. Green asparagus can also be eaten raw or fried.

If you do not have a special high pot for cooking, you can also use a flat, oval pot, as reported by the press office "Deutsches Fruits und Gemüse". It is important that the asparagus finds in his Länger place in the saucepan. A fork test can help to check if the vegetables are cooked.

Eating asparagus is healthy
Asparagus (Asparagus) has always been considered in natural medicine as a health-promoting vegetables. The rods are said to have positive effects on the nervous system, cell growth and digestion. Asparagus contains a number of valuable vitamins such as A, C, B1, B2 as well as minerals and trace elements such as iron, potassium, copper, magnesium, phosphorus, iron and zinc. Especially vitamins C and E lower the risk of vascular disease. The dietary fiber stimulates the digestive and renal function, which promotes the excretion of metabolizing metabolites. Potassium and aspartic acid in the asparagus support the kidneys during the excretion of decomposing substances. Zinc supports the immune system, accelerates wound healing and strengthens the connective tissue. In addition, iron and magnesium are important for the formation of blood and thus prevent muscle spasms.

Asparagus is a perennial. The root hibernates about 35 inches below the ground. On average, an asparagus plant yields crops for six to eight years. Only then does the farmer have to renew the rootstock. To this day, asparagus is stung with the bare hand according to ancient tradition. The harvest usually starts in April and is traditionally ended on June 24th.

Antique noble vegetables
Already in antiquity asparagus was a noble vegetable and was enjoyed by the Romans, Greeks and Egyptians. In alternative medicine asparagus is considered a medicinal plant and is used due to the diuretic effect. Many tasty asparagus recipes can be found in cookbooks and numerous internet cooks. The most common asparagus dish in this country is "asparagus with sauce hollandaise, schnitzel and potatoes". (Sb)

Read about:
Healthy asparagus: Start of the asparagus season
Asparagus: Low calories and many vitamins
Healthy and tasty: the asparagus season is approaching

Picture credits: Peter von Bechen, Pixelio.de.