Asparagus meal So the asparagus color is preserved after cooking

Expert tips: This is how asparagus gets its color when cooking

The asparagus season has begun. Among the German citizens, the noble vegetables are extremely popular. It is not only delicious, but also healthy. The white and green asparagus spears score among others with their high vitamin C content. In addition, they are low in calories and stimulate the metabolism. Experts have some tips around the bar vegetables.

Beginning of the asparagus season

Although fresh asparagus was already available in the south of the republic at the end of March, it is only now that the asparagus harvest is beginning in the northern climes. The healthy spring vegetables are full of valuable ingredients. For the majority of Germans, the noble vegetables are extremely popular. A classic in this country is bite-solid cooked asparagus with melted butter. Usually come to parsley potatoes and sauce hollandaise on the plate. On the internet you can find many more delicious asparagus recipes. Experts have some tips about healthy barbecued vegetables.

Finally, the asparagus season has begun. Hardly any vegetables are more popular among the Germans than the white and green bars. Experts have some tips for preparing the noble vegetables. (Image: karepa / fotolia.com)

Good for digestion

There are many reasons why the super-vegetables are so healthy: 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).

Health experts, for example, recommend the most delicious vegetables for constipation, gallbladder and liver problems, diabetes or bladder problems. A disadvantage: Asparagus consumption leads to foul-smelling urine.

Prefer fresh goods

"The quality of the asparagus, its aroma, its tenderness and its taste depend above all on its freshness. Long transport routes are associated with quality losses. Consumers should therefore prefer regional, freshly harvested bars, "advises the Bavarian Farmers Association in a recent release.

The experts have some tips on how the noble vegetables are cooked properly.

Asparagus should always be prepared as fresh as possible on the day of purchase. If the rods are needed later, they should best be stored in damp cloths in the refrigerator.

Tips for preparation

Actually, asparagus loses something of its color while cooking. But with a bit of lemon juice in the brew can be avoided. "Green asparagus remains green when it is quenched after boiling in ice water," said the farmers' association.

To intensify the taste, you can add a pinch of salt and a piece of butter to the cooking water. And a pinch of sugar in the asparagus mud binds any existing bitter substances.

"Special asparagus pots, which are high narrow pans with sieve or wire frame, in which the asparagus spears are cooked upright, prevent the asparagus heads are muddy," write the experts.

"The water should only cover two-thirds of the rods, so that the asparagus tips cook with the lid closed in the steam." (Ad)