Uncooked: All about asparagus

The beautiful and the crooked

Asparagus is not the same as asparagus - it is divided into three classes and four types:

The Commercial class "Extra" refers to fresh, flawless, uniformly thick asparagus spears with closed heads at least 12 mm in diameter. The "Class I" allows thinner bars that do not necessarily have to be straight. In the "Class II" Hollow, slightly woody and crooked specimens are also sold. Also known as the Bruchspargel. This is great for cream soups.

White asparagus: It grows completely underground and is stung when small hills are formed on the beds, but the asparagus itself is not yet visible. Therefore, the asparagus bed is always very carefully smoothed after piercing. White asparagus tastes mild, but has the fewest vitamins of all varieties. Good for the classic bar asparagus dishes from the regions.

Violet asparagus: White asparagus with light purple heads. They are created when they have received light while growing. This often happens unintentionally, as an asparagus rod can grow up to seven inches in optimal weather during the day after all! It tastes a bit more aromatic than white asparagus and slightly bitter.

Green asparagus: It grows above the ground, therefore has its green color, tastes heartier and is even faster. Because he does not get woody, he only needs to be peeled in the lower third. Good as a side dish to fish and meat and for salads.

Thai asparagus: 1 / 2-2 cm thin aromatic green rods. It is suitable for Asian dishes and salads. You can buy it in well-assorted vegetable shops and in the Asia shop.

Bought asparagus well!

The best way to get asparagus directly at the farmers or at the weekly market. There you can get hold of the popular asparagus heads, which are great for ragout or cooked in a salad.

Organic quality is worthwhile in any case, because then the shell for a broth can be boiled. If you're not sure how the asparagus was grown, you'd rather drop it.

Fresh asparagus can be recognized by wet cut ends and closed heads. The rods should squeak slightly when rubbed against each other.

To store green asparagus best put in a tall container with a little water, wrap white and purple asparagus in a damp kitchen towel. So it stays fresh in the fridge for at least three days.

Asparagus can be eaten raw, but then lacks the typical taste, as it forms only when cooking.

By the way: In Greece, asparagus has been eaten for over 2500 years. The word asparagus comes from the Greek of "asparagos" (meaning stalk or young shoot).

Wonderfully easy & so healthy

Whether white, green or purple: asparagus is healthy and perfect for the figure. It consists of 93 percent water, so 100 grams of asparagus have only 20 kcal and no fat. All types of asparagus contain vitamins A, B1, B2, C, E, folic acid and a lot of potassium, as well as phosphorus and calcium.

Green asparagus is especially healthy because chlorophyll is formed in this variety by growing under the influence of light. That provides extra vitamin C and carotene.

Asparagus has a dehydrating and diuretic effect. People with gout or kidney stones should rather withhold asparagus enjoyment, because in the asparagus many purines are, which form uric acid.