The season for domestic asparagus usually begins in mid-April. With only 16 kilocalories per 100 grams, the power vegetable has extremely few calories and at the same time contains many vitamins and minerals. Asparagus should therefore land on your plate more often now. However, the company likes to make the slim asparagus a fat and cholesterol bomb – plenty of heavy butter sauce, preferably still with scrambled eggs or breaded schnitzel are quite typical asparagus side dishes in Germany.
Intestinal regulating and diuretic effect.
Asparagus is the name given to the shoots of the underground rootstock of the perennial asparagus. It belongs to the lily family and is one of the most popular vegetables in Germany.
This is due on the one hand to its fine taste, its diverse preparation possibilities as well as the healthy ingredients. Already the Greek physician Hippocrates (460 to 375 BC) described the intestine-regulating and diuretic effect of asparagus.
Calorie-light asparagus enjoyment
These effects are attributed to the asparagus ingredients aspartic acid, potassium salts and essential oils, which have a diuretic effect and are beneficial for kidney ailments and intestinal sluggishness. It also contains abundant vitamins such as vitamins A, B1 and B2, and minerals such as potassium, calcium and phosphorus.
At the same time, asparagus is characterized by a low calorie content. 100 grams of asparagus contain just 16 kilocalories. It is therefore ideal for a spring diet to get rid of excess pounds and stimulate the metabolism.
White and green asparagus
In Germany, asparagus was first cultivated, initially mainly as green asparagus, in the middle of the 16th century. Later, the cultivation of white asparagus became more and more prevalent. The different coloration of the asparagus shoots is due to different methods of cultivation.
In order for white asparagus to retain its color, it is grown underground in earthen dams. It is usually more tender than green asparagus, but often less flavorful.
Green asparagus grows under the influence of light and therefore forms chlorophyll, which is responsible for its green color. In addition, light produces its typical flavor-giving ingredients.
Rarer is the purple asparagus, which is only briefly exposed to light and is characterized by a fruity flavor.
What to look for when buying?
When buying asparagus, you should make sure that the asparagus spears are firm, crunchy and have no brown spots. You can also recognize fresh asparagus by its moist cut ends. After purchase, it is important to process the asparagus soon, because it only keeps a few days in the refrigerator. The best way to keep it fresh is to wrap the asparagus in a wet towel.
In the kitchen, asparagus can be used in many ways, for example pureed in soups, as a side dish with meat, in vegetable pans, casseroles or even in salads. During preparation, you should pay attention to the cooking time of the asparagus – otherwise it loses flavor, color and ingredients.
A low-calorie asparagus recipe
You will need:
- One pound of white asparagus and one pound of green asparagus
- 150 grams arugula
- A small bowl of strawberries
- 6 tablespoons sugar
- 6 tablespoons vinegar (balsamic, preferably white, otherwise another mild vinegar)
- 6 tablespoons water
- A little oil
- Salt and pepper
How to prepare the salad:
- Cook the asparagus until al dente (15 minutes the white, 10 minutes the green).
- Distribute arugula and asparagus cut into pieces along with the quartered berries on 4 salad plates.
- Gently heat 6 tablespoons of sugar until it begins to caramelize.
- Deglaze it with 6 tablespoons of hot water and 6 tablespoons of hot vinegar.
- Season the mixture with a little salt, pepper and oil and pour over the salad.
After 20 to 30 minutes, the ingredients are well done – a little pine nuts or freshly ground pepper complete the overall picture. Bon appetite!
