Dishes with asparagus guarantee excellent taste and also a source of valuable nutrients.
We should appreciate the vegetable now, because the asparagus season lasts very shortly – only in May and June. However, these two months can give us lots of unique culinary sensations, because asparagus can be prepared in a number of ways, as a main dish or as an additive. It composes wonderfully with meat, fish, other vegetables, but it tastes solo equally great.
There are three types of asparagus sold – white, green and purple. It is the same species, and the colour is an effect of different cultivation method. Green asparagus grows above the ground and derives its colour from the contact with sun rays resulting in chlorophyll production. Green type is rather thin and has delicate skin, that is why it doesn’t require peeling and maintains nutrients while cooking. It is a favourite of French. The flavour of green asparagus is more sharp and “concrete” than other types which are mild and tender. White asparagus is deprived of sunlight, because it is grown under the soil, and emerging stalk must be immediately collected before it gets any light. It is thicker and must be peeled before preparation. Purple asparagus grows only few centimeters above the ground and also must be collected before it gets green. It has a more bitter taste then either white or green. It is especially popular in Italy and Great Britain.
Asparagus contains 95 % of water, is low in calories (only 18 kcal per 100 grams) and high in fibre, that is why it is recommended in many diets. It is a very good source of vitamins and mineral elements such as folic acid, vitamin C and E, beta-carotene, calcium, phosphorus, potassium and amino acids – asparagines and glutamine. Asparagus has been used in folk medicine for centuries due to its healing properties such as increasing urination and digestion, decreasing blood pressure. It also contains antioxidants which protect against cancer and aging. Asparagus is also well-known aphrodisiac.
Preparation of asparagus is very easy, because it tastes delightfully when cooked in water or steamed – these methods keep tender crisp texture of the vegetable. Adding bread crumbs fried on a butter, lemon juice or delicate sauce is enough to make a fine dish. It can also be prepared as a soup base, an additive to a meat dish, an ingredient in a salad or an element of a tart.
Asparagus is an inspiration for cooks worldwide to create unique recipes with seasonal products. During asparagus season our restaurant highly recommends:
Asparagus, green peas and raspberry tomatoes omelet’s with fresh herb
Roast halibut fillet with pan fried young potatoes, chanterelles and asparagus puree
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