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Asparagus recipes, properties, advice
Table of Contents
1. The origin of asparagus
In ancient Rome, asparagus enjoyed great success not only because of its flavoring qualities but also for its medicinal properties. However, the largest producers include China, Peru, the United States, Germany and Spain. They occupy about 1700 hectares, allowing for the annual production of 4,000 tons of these vegetables. The vegetables come from Asia and Europe, mainly from Italy, as it is from there that asparaguses began their journey through Europe.2. It's all sorts of asparagus
This type of asparagus is the most popular, especially in Europe. There are also known green asparaguses that are grown in light, so they are subjected to the process of photosynthesis. Unlike white asparages, green asperaguses have a distinct and slightly spicy taste. Asparagus can be divided, among other things, depending on how they are grown. They are distinguished by their delicate and mild taste. However, this variety enjoys great popularity mainly in the United States, whereas in Poland they are less common.3. Nutritional and health properties of asparagus
Many scientific publications have highlighted important nutrients, including the biologically active compounds found in asparagus. Among the bioactive compounds are flavonoids and phytosterols. It is also worth noting compounds such as glutathione and inulin. Inulin in our scientific literature is a natural prebiotic that promotes the development of gut microflora. All the benefits of asparagine in pregnant or expecting a pregnancy are emphasized. Folic acid helps to reduce the risk of developing low blood sugar with low levels of iodine. According to the scientific publication, asperagine and other nutrients in our diet can also have a positive effect on the health of our body, despite the fact that they have already been studied in a wide range of food processes, including dietary, dietary and nutritional supplements, which, of course, help to protect against the effects of high levels of carbon monoxide (iodine, phosphoric acid, nitric acid, and sodium).4. How to make asparagus practical advice
Remember to pick the asparagus from top to bottom, cutting off the hard, woody ends. In this variation, all you need to do is cut or break the wooden ends. It's best to cook the aspartame whole, in a tall, narrow dish. The asparagase is poured with a single boil (usually with the addition of sugar). It should be cooked under a blanket, at a medium fire. The cooking time depends on the thickness and the amount of the sparring. So we take the vegetables out when the peak is soft, and the ends can be hard.5. Asparagus is a recipe
We mix them all together. We wash them thoroughly, we break the hard ends and we pick them up. The way we make a single portion of the lettuce sauce is to lubricate it with a pre-cooked sauce, then we put the asparagus and wrap it up. We bake the whole sauce at 200°C for about 12 minutes. We can cook the whole sausage for example with a serving of brown rice (about 50 g). The total energy value of the dish is 633 kcal.
