Asparagus Recipes, properties, advice

1. The origin of asparagus

2. It's all sorts of asparagus

3. Nutritional and health properties of asparagus

4. How to make asparagus practical advice

5. Asparagus is a recipe

1. The origin of asparagus

The name asparagus comes from Greek and means "young sparkle". The vegetables originated in Asia and Europe, mainly from Italy, where they began their journey through Europe. In ancient Rome, asparaguses enjoyed great success not only because of their taste, but also because of its medicinal properties. Asparagus is now grown worldwide. However, the largest producers of sparkles are China, Peru, the United States, Germany and Spain.

2. It's all sorts of asparagus

Depending on the way they are grown, there are white asparagus available on the market, which are grown on special hills, their release grows in land where they do not have access to light. This type of asperge is the most popular, especially in Europe. They are distinguished by their delicate and mild taste. There are also green asperges that are grown in light, but are subject to the photosynthetic process. This variety enjoys great popularity mainly in the United States, whereas in Poland they are less well known. Unlike white aspergs, they have a mild and spicy taste.

3. Nutritional and health properties of asparagus

Asparagus, despite its low energy value (20 kcal/100 g) and its 95% water content, has a high nutritional value. It contains a number of vitamins and minerals that make asparagus an extremely valuable vegetable for our health. Many scientific publications have focused on essential nutrients, including the biologically active compounds found in spinach. It exhibits the scientific properties of carotenoids, vitamin C, vitamin E, vitamin K, vitamin B, calcium, phosphorus, and helps to reduce the risk of heart disease.

4. How to make asparagus practical advice

The method of preparing asparagus depends on the variety. So the white variety should be picked at the beginning. Remember to pick asparaguses from top to bottom, cutting off the hard, cured ends. Green asparages do not require prior picking. In this variation, all you need to do is cut or break the cured endings.

5. Asparagus is a recipe

Aromatic salmon with asparagus Ingredients: salmon fillet about 150 g, green sparkling beans 120 g; ricotta cheese 50 g; fresh basil leaves 3 g; lemon juice 3 g, olive oil 8 g; salt, black pepper, pepper shaker, lemon peel.