There are 220 types of asparagus, but only a few of them make it to the table. The most famous types are vegetable asparagus and Thai asparagus, although the season of vegetable asparagus is very limited. It is considered a delicacy and should not be missing from any menu during the season. Vegetable asparagus is harvested as both pale and green asparagus.
What you should know about asparagus
There are 220 types of asparagus, but only a few of them make it to the table. The most famous types are vegetable asparagus and Thai asparagus, although the season of vegetable asparagus is very limited. The asparagus family, with its 220 species, is widely distributed in southern Africa, parts of Asia, and Europe. Many asparagus varieties are grown as ornamental plants, which have narrow pretty leaves and look very elegant. Asparagus was already a very popular food in ancient Egypt, also the Romans and Greeks raved about the delicious taste of this vegetable more than 2000 years ago. In addition, asparagus was said to have healing powers from the very beginning. The Romans probably brought asparagus to Central Europe, but there is written evidence of its cultivation in Germany only since the 16th century. Since the 17th century, it was considered a delicacy at monasteries and the courts of rulers. Only a few species are grown for consumption. These include European vegetable asparagus and thin Thai asparagus. Green asparagus is fully sprouted vegetable asparagus. This type of crop is most popular in England, Scandinavia, and the United States. In Germany and Southern Europe, pale asparagus is preferred, which is harvested before sprouting and thus retains its pale color. Green asparagus can be harvested from spring to late summer, while pale asparagus has its season between Easter and June, depending on the weather. The end of the season varies from region to region, but always falls in the week around June 21. For many years, new and better varieties were developed for cultivation. Since the 1970s, almost only male hybrid varieties have been cultivated. For green asparagus, other vegetable asparagus subspecies are now chosen for cultivation. Asparagus grows best in light sandy soil. Once planted, asparagus will sprout for at least ten years. Therefore, once an asparagus field has been established, it can be cultivated unchanged for ten years. In Germany, there are growing regions in Bavaria, Hesse, Rhineland-Palatinate, Thuringia, Baden-Württemberg, Saxony, Brandenburg, Lower Saxony, North Rhine-Westphalia and even Schleswig-Holstein. In neighboring Denmark, however, no pale asparagus is harvested. Usually, the asparagus that comes from the closest growing region is eaten, as it loses its taste and appearance within a few days.
Importance for health
Asparagus is generally considered very healthy, but can be downright dangerous for some chronic diseases. Gout sufferers, for example, must avoid asparagus because it contains large amounts of purines, which trigger a gout attack. Patients with kidney weakness and kidney stones should also avoid asparagus because it drives up kidney values. It has a diuretic effect. For this reason, asparagus tablets are also offered in drugstores and pharmacies to help against too much water in the body. The ancient Greeks used asparagus as a medicinal plant against dropsy. It was also used against jaundice. Asparagus was still considered a recognized medicinal plant until modern times, and it was used effectively against these two diseases in particular. Asparagus is rich in calcium, potassium, magnesium, phosphorus, iron and vitamins A, B1, B2, B6, C and E. For genetic reasons, 22 percent of people can detect an unpleasant odor in their urine after eating asparagus. This odor is caused by aspartic acid, which is contained in asparagus. 100 grams of asparagus contain only 20 calories, so it is one of the vegetables with the lowest calorie content.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 grams of vegetable asparagus |
| Calories 20 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 2 mg |
| Potassium 202 mg | Carbohydrates 3.9 g |
| Protein 2,2 g |
Vitamin C 5.6 mg |
Of the daily daily requirement, asparagus contains 10.88% vitamin A, 19.89% vitamin C, 16.89% vitamin E and 57.14% vitamin K. In addition, asparagus provides numerous minerals such as calcium, potassium, magnesium, sodium, phosphorus, as well as various trace elements: copper, iodine, fluorine and manganese.
Intolerances and allergies
Asparagus can cause contact allergy because the peels contain the substance triatian-5-carboxylic acid. People who peel and work with asparagus a lot in particular can develop this allergy. Among asparagus workers, the allergy is known as “asparagus scabies.” It causes a rash on the hands and face, triggers respiratory irritation, and can even lead to asthma attacks. Only raw asparagus has this characteristic. There are no known allergies to cooked asparagus.
Shopping and kitchen tips
Asparagus should be eaten as fresh as possible. Asparagus is usually offered in different qualities and sizes. The most expensive is usually the asparagus that is particularly thick and strong. Thin asparagus spears, which are difficult to peel, are offered at a lower price, although their taste is often more delicate. Fresh asparagus squeaks when two spears are rubbed together. Also, when the cut end is pressed, slightly transparent asparagus juice flows out. Fresh asparagus has an intense smell, and the ends are only slightly woody. Markets generally offer asparagus that was harvested in the morning, but supermarkets may offer asparagus that is a day old. Asparagus should be processed on the day of purchase. If this is not possible, it will keep in the refrigerator for a few days in damp cloths. Before the actual season, asparagus is imported from Mediterranean countries. This asparagus is also a few days old and often has woody end pieces. If it still squeaks, it was stored well and cool and is still very good to eat despite its age. If necessary, just trim the end piece a little longer. White pale asparagus must be peeled thoroughly. If you want to be sure that all peels have been removed, you can cut off the end piece with a blunt knife. Remnants of peel will then remain attached and indicate the area that needs to be worked on again with the paring knife.
Preparation tips
Asparagus can be further processed in many different ways. Usually it is steamed briefly in a little water and with salt and sugar, and then served with butter and hollandaise sauce. However, in recent years, many other ways of preparation have become popular and have shown that asparagus is much more versatile. Asparagus can be tossed raw in butter and glazed with the liquid butter in a pan. Others wrap asparagus in baking paper with a knob of butter and herbs and cook in a preheated oven for 20 minutes at a high temperature. This method has the advantage that all vitamins and nutrients are preserved. Asparagus tips are considered particularly delicate and are often sold separately at markets for a high price. Asparagus tips are suitable as an accompaniment to meat and fish dishes and do not require peeling or further processing. Asparagus soups are also particularly popular, often made from the peels and leftover asparagus cooked together with white wine and cream. Cooked asparagus also goes well in fresh spring salads.
