The real fans know, of course, when it is about to start and are already longing for the time. The others are happy when there is suddenly again on every corner the white (or green) stalks. Mostly it is in the second half of April so far – in principle the asparagus harvest depends however on the weather and the soil temperature. An old Franconian farmer’s rule says when it will be over: “Cherries red, asparagus dead”. Traditionally, however, June 24 (Johanni) is the last day. This is when the harvest ends, to allow the plants sufficient regeneration time until the next crop year.
Asparagus: healthy and low in calories
Although asparagus is enjoyed for its incomparable flavor, the gourmet spears also have a lot to offer nutritionally. The botanical name Asparagus officinalis (lat. = medicine) already hints at this: the Chinese, Romans and Greeks prescribed it as a remedy for all manner of health ailments.
A look at the nutritional values of asparagus shows: One serving (500 grams) contains only 85 kilocalories (kcal), but still 7.5 grams of fiber. One serving can cover more than 100 percent of the daily requirement of vitamin C and folic acid, 90 percent of vitamin E and about 50 percent of vitamins B1 and B2.
In addition, asparagus impresses with its content of potassium, calcium and iron. Not to mention aspartic acid, potassium salts and essential oils, which together promote kidney activity and contribute to increased water excretion.
Recent studies also indicate that asparagus contains bioactive substances that have an inhibitory effect on carcinogenic substances. These include saponins, as well as the pigments in green and purple asparagus.
How can I recognize good asparagus?
Asparagus is divided into quality classes:
- Class Extra: Of the highest quality
- Class I: Of good quality
- Class II: The asparagus that can not be classified higher, but fully complies with the minimum characteristics.
Other indications of good quality asparagus:
- Do the “freshness test”: good asparagus leaves juice when squeezed at the cut end; the juice smells fresh and does not taste sour.
- There is no discoloration or shrinkage, the stalks are firm, the asparagus ends are not dried out.
- The heads of white asparagus (pale asparagus) are firm, closed and not bloomed.
Otherwise, greenish discoloration is not species-specific, but says something about the time of harvest. Purple head discoloration is varietal.
Storage of asparagus
Asparagus tastes best fresh and should be used immediately after purchase. Unpeeled and wrapped in a damp cloth, it will keep in the refrigerator (storage temperature: 5-10 °C) for about two to three days without loss of flavor. Green asparagus is stored standing upright in water.
Does asparagus really have to be so expensive?
The price of asparagus varies considerably from year to year and within each season. However, it is always relatively high because cultivation is costly and requires a lot of care and labor. For example, it is still “pricked” by hand, which of course causes high labor costs. In addition, the first harvest is not expected until the third year after planting.
Is it the cook’s fault if asparagus tastes bitter?
No, because the asparagus tastes bitter only if it is pricked too close to the rootstock. In this case, the ends of the asparagus must be cut off more generously than normal.
Unfortunately, removing bitterness from asparagus by adding a small amount of sugar to the cooking water does not help. Truly bitter tasting asparagus will not be improved by this.
Asparagus all year round?
Yes, because you can freeze asparagus very well. Preparatory it is washed and peeled, the woody parts cut off. Frozen asparagus can be stored for about six to eight months. After that, it should not be thawed, but the frozen stalks should be put directly into boiling water.
White or green asparagus?
This is a matter of taste. Unlike white or purple “pale asparagus,” green asparagus grows above ground. Sunlight turns it green (chlorophyll). This is exactly why green asparagus contains more vitamin C and carotene than its white brother. It also tastes a bit heartier and does not need to be peeled (except for the ends). It also has a shorter cooking time.
