How does asparagus grow and what kind of plant is it? Meet the delicious asparagus - the favorite vegetable of the French kings. Application in medicine

The beneficial properties of asparagus have been known for a long time: for more than two thousand years it has been used in cooking and medicine. The scientific name of this culture is. For the preparation of medicines, the rhizomes of the plant are sometimes used, but young shoots up to 20 cm high are more often used.

Useful properties of asparagus and contraindications

The plant has a range unique properties. Asparagus is low in calories yet highly nutritious. Often this vegetable used by those who want to lose weight, as well as for the treatment diabetes and other diseases.

Edible asparagus is very useful for the body in that:

• stabilizes blood pressure;
• has a diuretic property;
• beneficial effect on the liver;
• provides a mild laxative effect;
• improves immunity;
• stops inflammatory processes;
• promotes blood purification;
• removes metabolic products and toxins from the body.

Before consuming asparagus, it should be remembered that this product is not suitable for those who have an ulcer. duodenum or stomach. Also, doctors argue a lot about the effect of vegetables on the formation of kidney stones and bladder. Therefore, people with these diseases should be careful about this culture.

Vitamins and other beneficial substances of asparagus

Many do not know what is contained in asparagus. Actually this unique vegetable, which has next positive qualities. Asparagus shoots contain about 93% water, as well as very little fat - 0.1%. This provides him with a low calorie content.

Asparagus prevents the development of cellulite and helps to smooth the skin.

100 g of asparagus includes:

• protein - 2 g;
• carbohydrates - 3 g;
• dietary fiber - 1.5 g.

From minerals green vegetable contains (in terms of 100g):

• potassium - 196 mg;
• phosphorus - 62 mg;
• calcium - 21 mg;
• magnesium - 20 mg;
• sodium - 2 mg;
• iron - 1 mg.

The main vitamins of asparagus (in terms of 100g):

• C - 20 mg;
• A - 8 mg;
• Groups B (B1 and B2) - 0.2 mg;
• E - 2 mg;
• RR - 1 mg.

The rich vitamin and mineral composition makes this vegetable very valuable. But this is not the whole list. useful substances.

What else is in asparagus?

1. Glutathione is a powerful antioxidant containing three amino acids. It strengthens the immune system and reduces the likelihood of developing cancer.
2. Complex of anti-inflammatory substances. It includes saponins, rutin, quercetin, kaempferol.
3. Inulin is a natural polysaccharide that is a prebiotic, which helps to maintain beneficial intestinal microflora in a healthy state.

The benefits of asparagus for women

The medicinal properties of this plant were highly valued by the ancient healers of India. In Ayurveda, the eastern variety of asparagus shatavari is considered the most powerful herb for the treatment of female diseases.

The benefits of asparagus for women:

• ensures the proper functioning of the reproductive organs;
• aligns the hormonal background;
• has a rejuvenating effect;
• suitable for fasting days and weight loss;
• blocks the formation of tumors in the uterus and ovaries;
• has an analgesic effect during menstruation;
• eliminates mood swings in PMS;
• raises defensive forces organism.

This does not mean that the vegetable should be eaten in large quantities. Since asparagus contains a lot of vitamins, when eating it, it is important to ensure that there are no allergies.

Application of asparagus

There are many ways to use asparagus in cooking. It can be eaten raw or cooked, both hot and cold. Maximum amount nutrients are found in fresh vegetable but not everyone likes the taste. Therefore, asparagus is boiled or fried. For longer storage, freeze or pickle. Before freezing, the shoots are usually blanched so that they do not lose their beautiful color when stored.

This plant is the best way cure infertility.

The multifaceted benefits of the plant allow it to be used in various areas:

Only young shoots are edible. Their optimal length is 15-20 cm, no more. Collect the culture in spring and early summer. Later shoots become tough and tasteless. Therefore, it is better to eat at the height of the season. Asparagus can be grown independently. This plant will delight its owners for over 20 years.

Asparagus officinalis and its uses

This variety of asparagus has long been revered in folk medicine. All parts of medicinal asparagus are used: not only rhizomes and shoots, but also fruits. In the spring, shoots are collected. Berries are harvested in late summer and early autumn. The roots of asparagus officinalis are harvested at the very beginning of spring or late autumn.

Medicinal asparagus helps get rid of:

• various problems with the gastrointestinal tract;
• diseases of the prostate gland and weak potency;
• lung diseases, inflammation in the body;
• dermatitis and skin blemishes.

Helps asparagus in the treatment of rheumatism, as well as arthritis. To do this, 60 g of dry crushed roots are poured with a liter of boiling water. After cooling, use a tablespoon three times a day.

Asparagus for potency

Due to its characteristic shape, asparagus sprouts were used in the rituals of worshiping Aphrodite in ancient times. They also decorated the bed of the newlyweds. In Egypt, the plant was especially popular with the pharaohs. Nowadays, a number of preparations for potency are produced on the basis of asparagus.

Due to the high content of zinc, the vegetable is included in the diet for any problems in the genitourinary system:

• violation of urination;
• decreased sexual desire;
• inflammation of the prostate.

Asparagus is an aphrodisiac that stimulates the production of male hormones and sperm, and is a natural alternative to Viagra.

Asparagus during pregnancy

Vegetable sprouts - a whole storehouse folic acid which is so necessary for pregnant women. A valuable vitamin, received by a woman in sufficient quantities, ensures the normal development of the fetus without pathologies. nervous system and brain. All trace elements from this product absorbed 100%.

In addition to folic acid, asparagus is important during pregnancy because:

• surpasses other vegetables in a set of vitamins and minerals;
• due to the diuretic property reduces swelling;
• magnesium stabilizes blood pressure and mood, relieves fatigue;
• fiber ensures good digestion.

If there is no individual intolerance to the vegetable, then it must be included in the diet during pregnancy.

Asparagus white and green

At different stages of development, the plant has a different color. White are those shoots that have not yet broken through from under the earthy coma. They develop without sun rays, and therefore do not have bright color. Shoots begin to turn green only when they rise above the surface of the earth. White asparagus is the most useful and at the same time the most expensive, because it is more difficult to grow: shoots must be constantly hilled up.

Useful properties of white asparagus:

• has a low calorie content;
• easily digestible;
• reduces the amount of sugar in the blood;
• slows down the aging process in the body;
• strengthens teeth, bones;
• returns a healthy look to the hair and nails.

White and green asparagus are different in taste. The light vegetable has a neutral, delicate aftertaste, with a subtle nutty tint. Green asparagus has a richer flavor. This variety remains crisp even after cooking. It is similar in taste to young pods.

The benefits of pickled asparagus

Asparagus is a seasonal vegetable, so it is harvested for future use. different ways. asparagus in canned can be easily found in the supermarket. When marinated, asparagus retains its minerals(sodium, phosphorus, calcium, magnesium). This method of processing the amount of vitamins of group B and PP does not reduce. Its calorie content does not exceed 15 kcal per 100g.

Pickled asparagus is a great salad ingredient. It is recommended to use it for hypertensive patients, those who are on a diet, to improve the work of the cardiovascular vascular system.
Despite all the useful properties, asparagus also has contraindications. Caution should be taken with this product for people with diseases gastrointestinal tract and with rheumatism.

Asparagus in cooking

Most people choose to cook the sprouts without knowing if green asparagus can be eaten raw. In fact, the plant has practically no contraindications. Exactly at fresh it is the best option for the treatment of various diseases.

In order for asparagus to bring maximum benefit, it cannot be stored for more than two days from the date of purchase.

It should also be noted that raw asparagus is often added to smoothies or freshly squeezed fruit juices. Shoots can be crushed with other fruits or decorate the finished dish with them.

Young stems are cooked in a variety of ways. The easiest option is to boil after pre-cleaning. The shoots are covered with a tough skin, it must be carefully removed.
The boiled version is used as a side dish, an independent dish with vegetable oil or mayonnaise-based sauces. Asparagus - great addition to fish, meat, scrambled eggs, seafood.
It goes well with all vegetables. Gourmets add it to fruit salads based on strawberries and grapefruit.

Basic ways cooking asparagus:

• steam cooking;
• frying in a pan or on a grill;
• baking in the oven, you can under the cheese "fur coat";
• stewing with other vegetables (stew, sauté);
• in the form of ordinary soups or cream soup;
• as one of the ingredients of an omelet.

There are many recipes for asparagus. The main rule: do not overexpose it on fire. Also, do not add a lot of pepper, salt or other spices during cooking, so as not to interrupt your own taste and nullify all its benefits.

As can be seen from the article, asparagus brings more benefits to the human body than harm. This is a plant that, when properly taken, is capable of maximum a short time improve health and saturate the body with all the necessary substances.

Benefits of asparagus - video

Asparagus – vegetable crop belonging, in fact, to the asparagus family. In nature, there are about 200 species of this plant, but the most popular of them are not so many.

The most common types of asparagus include:

• soy;
• green;
• white;
• purple;
• legume;
• marine.

Asparagus is both monoecious (both stamens and pistils are on the same flower) and dioecious (stamens and pistils are on the same flower). different flowers) plant.

Some species of this plant may be herbs and some may be shrubs. Shrubby species of asparagus are called "asparagus". Their beautiful and lush stems are mainly used to decorate gardens, home gardens, and flower bouquets. Herbaceous plant species have excellent taste qualities, due to which they are used to prepare various dishes.

Asparagus - unique in its own way vitamin composition plant. A large number of vitamins, microelements and macroelements endow it with various medicinal properties.

The composition of asparagus includes such useful substances as:

• vitamins (A, B1, B2, C, E);
• beta carotene;
• calcium;
• magnesium;
• potassium;
• sodium;
• phosphorus;
• iron.

Interesting Facts

• The energy value of 1 stalk of asparagus is only 4 kcal with 0.1 percent fat.
• In one of the ancient cookbooks, the author of which is supposedly an admirer fine dining Apicius, there is a recipe for cooking asparagus.
• During World War I, asparagus seeds were used as a substitute for coffee.
• Asparagus leaves can alleviate hangover syndrome, as their use helps to accelerate the breakdown alcoholic products in organism.

Species of AsparagusSoybean AsparagusSoybean Asparagus is a processed product soybeans. For getting quality product beans must be soaked for a long time until their size increases by 1.5 - 2 times. Then they are carefully ground until a homogeneous mass is formed, which is pressed, separating the liquid part - soy milk. When it is boiled, foams (the protein part of the liquid) are formed on the surface, which are collected and dried in a special way for 1-2 weeks. The dried product is soy asparagus.

The use of soy asparagus contributes to the prevention of osteoporosis (thinning of the walls of the bones), oncological and cardiovascular disease. In addition to the original taste and aromatic qualities, soy asparagus boasts a large range of useful substances.

The composition of soy asparagus includes such vitamins, microelements and macroelements as:

• vitamins (B, D, E);
• iron;
• potassium;
• calcium;
• lecithin (a substance involved in cell regeneration, as well as normalizing the functioning of the nervous system and brain);
• choline (a substance that increases the resistance of cells to harmful factors).

White AsparagusWhite asparagus is a delicacy popular in many European countries, which ripens between March and June. This type of plant is grown, completely spudding with loose and well-fertilized soil. It is the absence of light during the growing process that contributes to the production of the product. white color. Care and cultivation of white asparagus requires a lot of work, which is the reason for the relatively high cost of the product. By the complexity of cultivation, this species is compared with such exotic products like artichoke and truffle.

Despite the fact that white asparagus is somewhat inferior to its other varieties in terms of taste characteristics, this deficiency is more than compensated for by a large range of useful substances contained in it.

The composition of this type includes such vitamins, trace elements and macroelements as:

• vitamins (A, B1, B2, C, E);
• potassium;
• calcium;
• phosphorus.

Green asparagus Green asparagus (officinalis) is the most common type of plant. The native habitats of this species are the coasts of the Caspian and Mediterranean seas.

For a long period of time, green asparagus was considered less preferred than white asparagus. While white asparagus was considered the food of the aristocrats, prepared in the best culinary establishments in the world, green asparagus was not distinguished by such features. However, this stigma is less significant product over time, it was rightly removed from this species. It turned out that green asparagus has a large amount of nutrients.

The composition of green asparagus includes such vitamins, microelements and macroelements as:

• vitamins (A, B1, B2, B4, B9, E, C, K);
• selenium;
• potassium;
• phosphorus;
• magnesium;
• niacin;
• iron;
• copper;
• manganese.

Purple AsparagusPurple Asparagus is highly a rare species. This plant is grown in the dark with short sessions of solar irradiation. As a result of moderate interference of sunlight in the process of growing this species, pigment substances are formed - anthocyanins (plant glycosides that give plants red, purple and blue color).

The taste qualities of purple asparagus differ from other types of slight bitterness. At heat treatment she changes her purple and becomes traditionally green.

bean asparagus

bean asparagus ( black Eyed Peas) is a very popular product whose beans can be yellow, red and even multi-colored.

Unripe beans are used for cooking, but before consumption, heat treatment must be carried out to remove phaseolunatin (an enzyme that can cause poisoning of the body when ingested with food).

Bean asparagus is ideal for eating for people who prefer diet food. The composition of this product includes an easily digestible protein, reminiscent of the amino acid composition of the proteins of meat and fish.

Sea Asparagus Sea asparagus is not an algae, as the name of this species may seem, but a completely land plant. The environment for the germination of this type of plant is the sea coasts, as well as salt marshes (a type of soil with high content salts).

The composition of sea asparagus includes such useful substances as:

• potassium;
• magnesium;
• calcium;
• iron;
• sea ​​salt.

In terms of taste, sea asparagus fully justifies its belonging to the sea element. The taste of this product is salty and slightly reeks of iodine, however, during heat treatment, it is possible to get rid of excess salt. Sea asparagus can be consumed both cooked and raw.
Composition and structure of asparagusAsparagus seeds

The seeds are round, black in color and have a hard shell. They are inside the fetus. Seeds are very sensitive to cold during germination. A comfortable temperature for their germination is 10 degrees Celsius.

Asparagus Leaves Asparagus leaves are small, scaly, and triangular in shape. At the base of the leaf there is an elongated outgrowth in the form of a bowl, in which bundles of green needle-shaped branches are located.

Asparagus leaves play a huge role in folk medicine. They contain many vitamins that contribute to the proper functioning of the kidneys, liver, heart, brain, etc.

Korean scientists have proven that the use of the leaves of this plant helps the enzymes responsible for the breakdown of alcoholic products in the body work more efficiently. Therefore, asparagus leaves can save you from a hangover.

Roots and rhizome of asparagus

The rhizome of asparagus reaches a length of 20 - 25 cm. A lot of cord-like roots sprout on it. cylindrical shape, growing in length up to 50 cm. In the period from April to May, 40 - 50 vegetative buds are formed on the rhizome, from which succulent shoots sprout with a diameter of 1.5 - 2 cm.

asparagus stalks

Asparagus stems are often smooth and straight. The stems grow from 30 to 150 cm, with oblique and upward directed branches. Cladodia (a modified shoot that acts as a leaf) are thin, thread-like processes that grow from 1 to 3 cm long.

Asparagus stalks contain vitamins, microelements and macronutrients such as:

• tyrosine;
• asparagine;
• vitamins (C, B1, B2, PP, A);
• succinic acid;
• calcium;
• iron;
• potassium.

In folk medicine, the stems are used to prepare a tincture for eczema (dermatological disease, expressed by a red rash). The tincture is used in the form of lotions.

The composition of the tincture for eczema includes the following components:

• asparagus stalks - 20 - 30 g;
• vodka - 100 ml.

Infuse for 10 days.
asparagus berries

From late August to October, asparagus ripens into red spherical berries, in which seeds develop. Ripe berries are harvested and dried.

Ripe berries contain about 35 percent of sugars, as well as malic and citric acids.

Asparagus juiceAsparagus juice has a positive effect on the human body. It has diuretic properties. Therefore, you should not drink pure juice, as it puts a lot of stress on the kidneys. It is best to use asparagus juice as additional component to other juices.

Also, the juice of this plant has the property of accelerating the breakdown of oxalic acid in the kidneys and muscles of a person. This property justifies the use of asparagus juice in the treatment of gout attacks.

Asparagus is a source of protein

It's no secret that protein performs important functions in the body. They are involved in the construction of tissues and cells, are protective substances, respiratory pigments, and much more. The required daily intake for a person is on average 65-70 grams of protein.

Soy asparagus is a plant rich in content squirrel. 100 grams of this product contains 45 grams of protein. Therefore, by eating 150 grams of soy asparagus with food, the body's daily need for protein will be provided.

As for the other types of asparagus, they are less rich in protein. 100 grams of other types contain about 2 grams of protein.

vitamins in asparagus

Asparagus contains a lot of vitamins needed by the body, and also contains a large number of microelements and macroelements useful for humans.

Vitamin composition of asparagus

The name of the vitamin or nutrient	Quantity per 100 grams of product	Effect on the body
Vitamin PP		Participates in tissue respiration, biosynthesis processes, metabolism of proteins, fats, amino acids. Expands small blood vessels (including the brain). It has an anticoagulant effect on the blood. The lack of this vitamin leads to duodenal and stomach ulcers, dermatitis, diarrhea, etc.
beta carotene		Beta-carotene has an antioxidant effect on the body. It also protects body cells from damage by active oxygen. Takes part in the process of renewal of epithelial tissues. Protects the skin from UV rays. Increases the resistance of epithelial tissues to infections. Increases the antitumor resistance of the body.
Vitamin A		It has a positive effect on reproductive function. With a lack of vitamin A, the skin loses its elasticity, flakes off, wounds heal harder, mucous membranes of the biliary and urinary tract become vulnerable. Also, with a lack of this vitamin, children are retarded in development, weight loss and reduced immunity. Promotes the regeneration of the skin. However, an excess of it leads to poor health ( drowsiness, nausea, headache, lethargy).
Vitamin B1		It performs a very important function in protein, fat and carbohydrate metabolism. Improves memory, attention and overall brain function. Improves learning ability, improves mood. It has a stimulating effect on the growth of muscles and bones. Slows down the aging process.
Vitamin B2		Takes part in the formation of red blood cells. Promotes the breakdown of iron. Strengthens immunity. Helps eliminate acne, dermatitis, eczema. Accelerates wound healing.
Vitamin C		Vitamin C strengthens blood vessels and reduces their bleeding, smoothes wrinkles and folds, helps get rid of bleeding gums, depression, insomnia, hair loss, blurred vision, strengthens nerves, improves human attention.
Vitamin E		It is the most powerful antioxidant. Protects other vitamins from destruction by active oxygen. Slows down the aging process. Protects the body from the appearance of senile pigmentation. It has a positive effect on peripheral circulation.
Calcium		Calcium is a strengthening material for bones and teeth. It is also necessary for horny cells and hair, heart muscle. Takes part in the process of blood coagulation, muscle contraction, nervous excitation, etc.
Magnesium		Magnesium has a calming effect on the central nervous system, is involved in protein synthesis, and gives bones hardness. It takes an active part in the utilization of energy, namely in the breakdown of glucose and the removal of toxins from the body. Thanks to magnesium, the regeneration of cells of tissues and organs takes place faster.
Sodium		The function of sodium in the body is to maintain in cells water-salt balance. Sodium normalizes the functioning of the kidneys and the neuromuscular apparatus, preserves minerals in the blood, promotes the transfer of blood sugar to every cell of the body, and participates in the process of muscle contraction.
Potassium		Potassium is an assistant to sodium in the process of maintaining the water-salt balance in the cells of the body, takes part in the processes of conducting nerve impulses, improves brain activity, and participates in the process of contraction of skeletal muscles.
Phosphorus		Strengthens teeth and bones, participates in the process of growth and recovery of the body, helps reduce arthritis pain, gives the body strength and energy.
Iron		Participates in the formation of hemoglobin in the blood, protects the body from bacteria, is involved in the synthesis of thyroid hormones.

Asparagus Calorie It's no secret that there is a calorie intake per day. For each person, this figure is individual, since the rate of calorie intake per day depends on the occupation of the person, his gender, weight and age. On average, this figure ranges from 2000 to 4000 kilocalories per day. All extra calories deposited in fat. That is why many people who care about their health are so sensitive to the calorie content of their diet products.

Asparagus is one of the most low-calorie foods. The number of calories per 100 grams of this plant is 21 kcal. It's so small that asparagus can be counted indispensable product for people on a diet. Despite such a low calorie content, asparagus gives the body enough strength and energy to withstand physical exertion.

The calorie content of soy asparagus is much different from the energy content of other types. Its caloric value is 320 kcal per 100 grams of product. This is many times more than the indicators of other species of this plant. However, this is not a reason for refusing to use soy asparagus, because, despite its high calorie content, this species has a lot of nutrients needed by the body. In addition, soy asparagus is free of cholesterol and lactose. This makes soy asparagus doubly valuable product for people suffering from an allergic reaction to cow's protein (found in cow's milk).

Medicinal properties of asparagus

Asparagus has a lot healing properties, making it an increasingly popular product. It is able to have a beneficial effect on the heart, kidneys, liver,

intestines

and other organs.

Asparagus is used for diseases such as:

• epilepsy;
• allergy;
• dropsy;
• arthritis;
• haemorrhoids;
• obesity.

This plant is very important in the treatment of diabetes, male diseases, and also has a positive effect on the body of women during pregnancy.
Asparagus for men

Doctors ancient greece and Egypt advised their rulers to eat asparagus to increase potency and prevent prostate diseases. Modern medicine confirms that the amino acid present in this plant called asparagine copes well with the treatment of various prostate diseases.

If a man develops a disease of the prostate gland, a weakening of potency and a violation of urination, asparagus is best vegetable to move towards recovery.

Asparagus during pregnancy

Asparagus during pregnancy is a very useful product due to the presence in its composition

folic acid

(vitamin B9). Folic acid performs important functions in the human body and during pregnancy in particular.

Folic acid performs such functions as:

• hematopoiesis;
• DNA synthesis;
• cell division and growth;
• correct laying of the fetal nervous system;
• prevention of brain damage.

In case of neglect of this vitamin during pregnancy, problems such as:

• violations in the formation of the placenta;
• cleft lip (cleft lip);
• weakness of the cardiovascular system;
• the likelihood of miscarriages increases;
• delayed fetal development;
• placental abruption, etc.

However, do not forget that everything has its own norm. Scientists have determined that the daily requirement of the body for folic acid is 0.2 mg. For pregnant women, this figure rises to 0.4 mg. Asparagus contains 0.262 mg of folic acid per 100 grams of product. Accordingly, 150 grams of asparagus fill the body's daily need for folic acid.
Asparagus for diabetes

Asparagus is one of the most useful foods in the treatment of diabetes. Perfectly saturating the body with useful substances, this product is also low in calories, which is very important for patients with this disease. It turned out that when it is used, blood sugar levels are normalized, as well as work

pancreas

With regular use of this plant, the production of

insulin

organism.

Contraindications to the use of asparagus

Despite the many useful properties of asparagus, do not forget that in some cases it may be contraindicated for eating.

Cases in which the use of asparagus is prohibited include:

• complete human intolerance to the product;
• ulcer of the stomach and duodenum.

If, after eating this product, a rash began to appear on the body, then this is the first sign of intolerance to this plant. With a disease of the stomach and duodenum, asparagus is contraindicated due to the presence of saponin (vegetable glycoside) in the product. Saponin has an irritating effect on the gastric mucosa and is generally contraindicated in people suffering from diseases of the gastrointestinal tract (gastrointestinal tract).

Soy asparagus, when consumed in large quantities, can also cause harmful effect on the body. In particular, with excessive use of this product, there is a risk of pancreatic disease. Soy asparagus also contains natural substance phytoestrogen, which, if consumed in excess, can negatively affect sexual development in children and the functioning of the thyroid gland.

Growing and harvesting asparagus

Fresh asparagus is a plant that yields only 1.5 to 2 months a year. Accordingly, this fact affects the formation of a relatively high price for the product. Apparently, this is why the cultivation of this plant has become so popular among summer residents.

Growing asparagus at home

Growing asparagus is a rather painstaking process, taking 3 years of caring for the plant to produce a edible crop.

To begin with, asparagus seeds are soaked for four days, while changing the water 2 times a day. After that, the seeds are laid out on a cloth, where the seed germinates. Asparagus sprouts are ready for planting.

To obtain a edible crop, the following conditions must be met:

• the bed intended for planting should be from one meter wide;
• the distance between the sprouts should be half a meter;
• in the summer, the garden bed must be constantly fertilized, loosened and watered;
• when frost sets in, it is necessary to cover the bed with humus or dry leaves.

The first crop should be harvested when the stems reach the ground. It is important not to miss the moment and not let the stems germinate above the ground. This moment can be easily recognized by the soil. If cracks and small bumps appear on the soil, the asparagus is ready for the first harvest. The length of the shoot cut under the root is 20 cm. Thus, a crop of white asparagus is obtained.

To harvest green asparagus, the stems must grow above the ground. It is necessary to harvest in sunny weather only in the morning and in the evening, as the harvested crop loses its juicy taste under the influence of sunlight. It is best to store in the refrigerator, after soaking the asparagus stalks for 8-10 hours in water.

Freezing asparagus for the winter

To be able to enjoy asparagus all year round, it can be frozen. Suitable for freezing white and green view this plant. The stems are peeled, cut into even pieces and placed in freezer bags. Remove the air from the bags and freeze.

There is another way to freeze asparagus. The stems are peeled, cut into pieces and boiled in salt water for 5 minutes. Then they are laid out on a towel, allowed to dry and cool. After the asparagus has cooled, it is packed in a container or in a freezer bag and frozen.

Asparagus Recipes

There are so many recipes with asparagus that it is simply impossible to list them all. It is boiled, fried, stewed, added to pizza and even used as a filling in baking cakes and pies.

The most common asparagus recipes are:

• asparagus salad;
• asparagus in Korean;
• pickled asparagus;
• asparagus soup;

• meat with asparagus;
• asparagus in the oven;
• mushrooms with asparagus;
• asparagus with cream sauce;
• asparagus with potatoes;
• asparagus pie.

Asparagus saladAsparagus salad made with few ingredients but with huge amount vitamins will save time and enrich with useful substances.

This salad contains the following ingredients:

• soy asparagus - 250 g;
• sweet pepper - 150 g;
• parsley or cilantro - to taste;
• cucumbers - 150 g;
• spices to taste;
• olive oil - 3 tablespoons;
• rice or apple cider vinegar - 2 tablespoons;
• soy sauce - 2 tablespoons.

Cooking:

The ingredients selected for this salad bring great benefits to the body.

Soy asparagus contains a large amount of proteins, amino acids, vitamins and trace elements. This product is easily absorbed by the body, does not contain cholesterol, and has a beneficial effect on the cardiovascular system. In diseases of the stomach and pancreas, the use of soy asparagus is contraindicated.

Sweet pepper has a beneficial effect on people suffering from diabetes, memory impairment, insomnia, depression, anemia, early baldness, osteoporosis and low immunity. It also lowers blood pressure and thins the blood.

Cucumbers tone the skin and add shine and strength to the hair. Cucumbers are useful for the thyroid gland and the vascular system. It is not recommended to use with stomach and intestinal ulcers, increased acidity of the stomach and gastritis.

Cilantro and parsley increase appetite, destroy pathogenic bacteria and are generally good for digestion.

Asparagus in Korean To cook asparagus in Korean you will need:

• soy asparagus - 500 g;
• sunflower oil - 70 g;
• carrots - 1 pc.;
• garlic - 3 cloves;
• onion - 1 piece;
• vinegar - 1 teaspoon;
• ground black pepper - 5 g.

Cooking: Soak the asparagus in water for about 2 hours before cooking. When it has swollen and taken on the consistency of a sponge, they take out and squeeze out all the water from it. Cut the asparagus into small pieces of 5 centimeters each. Next, grate the carrots and mix with asparagus, add spices and vinegar to taste.

Then, separately, the onion is cut into half rings and fried in a pan. The fried onion is added to the asparagus.

Pickled asparagus Ingredients for marinating asparagus include:

• citric acid - 10 g (half a tablespoon) per 1 liter of water;
• sugar - 30 g (one tablespoon) per 1 liter of water;
• salt - 30 g (one tablespoon) per 1 liter of water;
• asparagus.

Cooking:

The benefits of this product for humans lies in the composition, which consists of many vitamins and nutrients.

A negative effect on the body of this dish can be observed only in case of individual intolerance to asparagus. It is also not recommended to use pickled asparagus in case of gastrointestinal diseases.

Asparagus soup To make Asparagus Soup, you will need the following ingredients:

• green asparagus - 10 shoots;
• 2 chicken eggs;
• garlic - 2 cloves;
• thin vermicelli - 50 g;
• salt.

Cooking:

As well as previous recipe, the benefits and harms of this soup are based on the beneficial properties of asparagus and warnings for diseases gastrointestinal system.

Meat with asparagus To prepare this dish, you will need the following ingredients:

• Chicken fillet - 30 g per serving;
• asparagus - 15 shoots;
• sour cream - 1 tablespoon;
• olive oil.

Cooking:

The main ingredients of this dish are chicken fillet and asparagus. Since white chicken meat is recognized by nutritionists as the standard diet food, then the benefits of this dish are obvious. Chicken meat does not contain a lot of cholesterol and is low in calories.

This dish is contraindicated only with individual intolerance to asparagus and diseases of the gastrointestinal system.

Asparagus in the ovenTo cook asparagus in the oven, you will need the following ingredients:

• white asparagus;
• ham;
• sour cream 20 percent;
• parsley.

Cooking:

Ham - pretty high-calorie product and it is worth remembering that you can consume ham in small quantities. Ham is made from pork meat, which means it has a lot of vitamin B, zinc and iron.

Contraindications to the use of this dish are intolerance to asparagus and diseases of the gastrointestinal system. Also, do not forget about the harm to the body when eating ham in excess of the norm.

Mushrooms with asparagus and bacon under cheese crust To prepare this dish you will need the following ingredients:

• dry bread - 3 slices;
• onion - half a medium onion;
• garlic - 1 clove;
• olive oil - 2 tablespoons;
• bacon - 100 g;

• mushrooms - 3 pcs. medium size;
• asparagus - 10 shoots;
• cheese - 50 g;
• eggs - 3 pieces;
• milk - 100 ml;
• mustard - 1 teaspoon;
• salt and pepper to taste.

Cooking: Finely chop half the onion and garlic. Heat a frying pan with olive oil and spread finely chopped bacon. Add onion with garlic. They interfere and leave to cook on low heat for 3-4 minutes. At this time, cut the mushrooms into small pieces. Any mushroom will do. Add the chopped mushrooms to the skillet with the bacon and onion and garlic. You can salt and pepper right away. Stir and leave for another 3-4 minutes to fry.

Cut the asparagus into small pieces and add to the pan. Leave for 3-4 minutes to cook. At this time, prepare the dough. Break 3 eggs, add salt and pepper, pour 100 ml of milk, 1 teaspoon of mustard and beat until a homogeneous mass is formed. Vegetables cooked in a pan are added to the dough, mixed.

Next, pieces of dry bread are broken into small pieces and laid out in baking dishes. From above, the prepared mass of dough and vegetables with bacon is poured into molds. Rub 50 grams of cheese and sprinkle on top of the molds.

Bake in the oven at 190 degrees for 15-20 minutes.

Asparagus with cream sauce To make Asparagus with Cream Sauce, you need the following ingredients:

• asparagus - 300 g;
• cream - 200 ml;
• leek - half;
• carrots - half;
• basil - a pinch.

Cooking: The asparagus is washed and cleaned. Cut half an onion stick. Rub on fine grater half a carrot. Boil the asparagus for 5 minutes so that further stewing in cream takes less time.

Onions and carrots are fried in a pan. But they are not fried to a crust, but until the moment when the onion rings begin to fall apart.

Cream is added to the onion with carrots and allowed to stew for 2 minutes. Then add asparagus and a pinch of basil. All this is extinguished for another 2 - 3 minutes.

Asparagus with potatoes

To prepare asparagus with potatoes, you will need the following ingredients:

• asparagus - 15 shoots;
• potatoes - 4 large tubers;
• soy sauce - 1 tablespoon;
• spices to taste;
• onion - 1 small onion;
• vegetable oil;
• greenery;
• eggs - 2 pieces.

Cooking: Clean and wash asparagus. Boiled for 20 minutes.

Peeled and chopped potatoes are laid out for frying in a heated frying pan with oil. Potatoes are brought to half-cookedness and onions, asparagus, spices to taste and soy sauce are added to it.

Approximately 5 minutes before readiness, eggs are driven into the potatoes and mixed.

Asparagus pie To bake an asparagus pie, you need the following ingredients:

• asparagus - 500 g;
• dough - any;
• milk - 200 ml;
• cheese - 100 g;
• eggs - 3 pieces;
• smoked chicken breast - 2 pieces.

Cooking: Put the dough in a baking dish and bring it to the oven preheated to 200 degrees until half cooked.

At this time, the asparagus is cleaned and washed, cut into small pieces. Chicken breasts are cut into small cubes, 3 eggs are broken, 200 ml of milk and spices are added to taste. When the dough is baked until half cooked, asparagus is laid out on it, beaten eggs with milk are poured and sprinkled with grated cheese. All this is sent again to the oven, heated to 180 degrees for 20 minutes.

ATTENTION! The information posted on our site is a reference or popular and is provided to a wide range of readers for discussion. Purpose medicines should only be carried out by a qualified specialist, based on medical history and diagnostic results.

The benefits and harms of asparagus have long been studied. There are many facts about this product. But no matter how culinary experts around the world sing it, it is definitely not useful for everyone. Let's see what is valuable hidden in asparagus? And why should some people give it up?

Chemical composition, calorie content, nutritional value of asparagus

Mankind knows more than 200 species of asparagus, but only one of them is used for food. It is called asparagus officinalis or common.

Both white and green asparagus are the same species. Only the first is a part of the shoot that grew underground. And the second is the shoots that ended up on the surface.

It is believed that white asparagus is healthier, it has more vitamins. And in the green part of valuable trace elements is destroyed under the influence of photosynthesis. However, connoisseurs note that delicate emerald-colored shoots taste better.

Asparagus is over 90% water. Young stems accumulate less than 2% protein. The vegetable contains practically no fat (0.1%). It forms very few carbohydrates (3%), but there is enough dietary fiber(1.5 g per 100 g of product), so the use of asparagus has a positive effect on the work of the intestines.

Popular in European countries, the delicacy is not very nutritious. Asparagus dishes can be cooked during a diet, because 100 g raw product contains only 20 kcal.

Despite the low energy value, nutritional role vegetable culture is great. Asparagus contains in an accessible form B vitamins, folic acid, vitamin C, K and β-carotene. Also in a small amount there is a fat-soluble antioxidant - tocopherol (vitamin E).

Minerals accumulate in the pulp: potassium, calcium, manganese, copper, phosphorus, iron and important for women's health selenium. The plant contains useful amino acids such as asparagine and arginine. These compounds stimulate cardiac activity and help purify the blood.

The sprouts contain a large number of biologically active substances- flavonoids, which are known for their antibacterial and antioxidant properties.

Asparagus - useful properties

First of all, the beneficial properties of asparagus are determined by the content of a large amount of dietary fiber in it. Their sufficient consumption is simply necessary for the normal functioning of the intestines. vegetable dishes serve as an excellent prevention of constipation.

The ability of asparagus to stimulate the secretory activity of mucous membranes was noticed in ancient China. There, the dosage form of this plant was used as an antitussive. Drinking asparagus juice promotes the formation and thinning of phlegm, which makes it easier to expel.

Asparagus as a culture has been known to mankind for more than three thousand years. In Egypt, it was used to cleanse the liver, in Asia - to prepare remedies for abscesses, in Europe - from kidney diseases.

In modern nutrition, asparagus is considered an effective diuretic. Doctors recommend using it to get rid of excess fluid, reduce weight and reduce swelling.

Together with the liquid, asparagus removes from the body extra salt. Slightly relieves pressure. Thins the blood. Slows down the heart rate.

Benefits for men, women, children, the elderly

Useful properties of asparagus apply to literally everyone. Men can use it to prevent sexual impotence. Back in the Middle Ages, asparagus earned the title of a powerful aphrodisiac. In addition, it helps to fight inflammation in the urinary tract.

Women eat asparagus to keep young. Flavonoids, vitamins C, E and carotene have a beneficial effect on the skin. Asparagus mineral complex supports endocrine system, stimulates reproductive function. Asparagus is useful in the early stages of pregnancy, as it contains folic acid, which is necessary for building the nervous system of the fetus.

Asparagus can be introduced into a child's diet from the age of two. This product contains a large amount of potassium, which helps to form skeletal muscles. In addition, asparagus contains lysine, which has antiviral and immunomodulatory activity. It is useful for teenagers to eat a vegetable to prevent the appearance of acne.

Older people need to pamper themselves with a delicacy more often. Asparagus contains a lot of heart-healthy substances. It has a mild sedative effect, slightly reduces blood pressure, prevents blood clotting and the formation of blood clots. Young shoots are a good remedy to prevent the development of atherosclerosis and diabetes.

plant application

Both the edible part of the plant and the sprawling rhizomes hidden deep underground have useful properties.

Initially, only medicines were prepared from asparagus, and only then it began to be cultivated as a vegetable crop.

Asparagus in folk medicine

In folk medicine, powder from the dried rhizome is more often used. It is measured in the right quantities, pour boiling water and prepare healing infusions from it.

Less commonly, the aerial part of the plant is taken for brewing. The shoots are ground into gruel and infusions are made on the basis of this mass. Juice is also obtained from the edible part of the plant, which is also consumed in medicinal purposes.

With the help of asparagus, traditional medicine offers:

• treat diseases of the urinary tract;
• cleanse the liver;
• strengthen the heart muscle;
• deal with high blood pressure;
• lower the level of bad cholesterol;
• to prevent diabetes mellitus;
• get rid of cough;
• strengthen immunity;
• fight joint pain with rheumatism;
• treat skin inflammatory diseases.

The duration of treatment with asparagus usually does not exceed 10 days. Longer use of teas and decoctions based on the rhizome of the plant can provoke the appearance of allergic reactions.

In cosmetology

Asparagus is used in cosmetology due to its antiseptic effect, and the ability to slow down aging. A decoction of asparagus is rubbed on the skin to suppress inflammation and get rid of acne. Fresh Juice plants are used for rejuvenating purposes. It is applied to the face as a nourishing and moisturizing agent.

Rejuvenating masks are prepared from asparagus shoots by mixing the crushed mass with others. natural ingredients: dairy products, vegetable juices, essential oils.

Benefits for weight loss

The dietary properties of asparagus have been mentioned more than once. It stimulates urination, forcing the body to get rid of excess water. During the asparagus diet, the severity of edema decreases, excess salts leave the body, digestion, absorption of trace elements, and metabolism are normalized.

These changes lead to a natural detoxification of the body and gradual weight loss. The plant has a low energy value, so it is difficult to oversaturate it.

Asparagus in cooking - 5 popular recipes with asparagus

The young shoots themselves are very tasty. They do not require complicated cooking. The main task is not to spoil the natural product.

Asparagus is best lightly baked, stewed, boiled, or steamed. To keep all the useful substances, it does not need to be cooked for a long time.

More often it is served as a side dish for steaks, fish or poultry meat. It is better not to delay cooking. Delicious dishes obtained from fresh succulent shoots.

If the asparagus is wilted, soak it for several hours in cool water with a little sugar. Then it should be cut. It is very easy to do this. Take the shoot at both ends, bend it, and where it broke, you need to make a cut. Cut the remaining stems the same amount.

It is necessary to cut off the lower part, as it is of no value. Asparagus stumps are dense, stiff and unpleasant in taste. They are not eaten.

Remove the skin from the stalks of asparagus, as it can make the finished dish bitter. The easiest way to peel asparagus is with a special vegetable knife.

Asparagus stewed in oil

The secret to this recipe is the use of butter. If you did not understand the taste of asparagus before, now you will definitely taste it.

Put a tablespoon of butter in a preheated pan and add about the same amount of olive oil. After the fat has melted, throw half a spoonful of sugar and a pinch of salt into it.

Arrange two bunches of chopped asparagus in the skillet. Stir. Fry it lightly over medium heat. Then add half a glass of water. Cover and simmer for four minutes over low heat.

Some juice will come out of the asparagus. Open the lid. Add fire. Stirring constantly, fry the vegetables until all the moisture has evaporated from the bottom of the pan.

Now the asparagus can be laid out on beautiful dish and serve as a side dish.

Asparagus in cheese sauce

Asparagus should be boiled in boiling water with a little salt and sugar added. After 7 minutes, it must be removed from the pan and poured with ice water. This is done so that the stems can retain their beautiful green color.

The sauce is prepared in a deep saucepan, ladle or small saucepan. First, 50 g of butter is melted. Then a spoonful of flour is added to it. All this is thoroughly mixed until the lumps disappear.

Then a glass of milk is poured into the mass. Bring almost to a boil. And pour 50 g of grated hard cheese. For piquancy, you can add a few more pieces of blue cheese to the sauce.

When everything melts and becomes homogeneous, remove the saucepan from heat. We spread several stalks of asparagus on a dish, pour over the sauce and decorate with fresh chopped herbs.

Baked asparagus

In this recipe, there is no need to specify the proportions of the ingredients. Everything is taken into account.

The baking sheet is generously greased with olive oil. Spread the asparagus evenly on the bottom in one layer. Sprinkle with grated garlic. a small amount salt. Drizzle generously with olive oil. Put in hot oven(215˚С) for 7-15 minutes.

The cooking time of the vegetable depends on the thickness of the shoots and on the degree of readiness of the dish you want to get. Thin stems can be removed after 5-7 minutes. During this period, the asparagus will be baked, but will still crunch a little. If you love at all soft vegetables, you can hold them in the oven for 5-10 minutes longer.

Sprinkle the finished asparagus with grated cheese and drizzle with lemon juice just before serving.

Omelet with asparagus

Asparagus stalks should be thrown into cold water, put on fire, bring to a boil and boil for 3-5 minutes. During this time, beat 4 eggs. Add to them 25 g of grated Parmesan cheese, a few mint leaves torn by hand and a little salt.

Pour the egg mixture into a greased skillet with olive oil. Fry it until half cooked. Place the asparagus stalks in the middle and place the omelet in the hot oven.

Hold it there for literally 2-3 minutes. Then take out, put on a plate and immediately sprinkle with grated parmesan and fresh mint.

Vegetable cream soup

Prepare this soup and please your family with an exquisite, but very a simple dish. Prepare a bunch of green asparagus. Break off the hard base from each stem. Coarsely chop tender shoots.

Peel one onion. Roughly chop it into large pieces.

Heat olive oil in a frying pan. Place the onions and asparagus on the bottom. Sprinkle with minced garlic (about 5 cloves). fry vegetable mix until a barely noticeable golden crust appears.

Put the vegetables in a saucepan. Fill with half a liter chicken broth. Bring to a boil and simmer the soup for 10-15 minutes until the vegetables are quite soft.

Add a glass of milk, salt and pepper to taste. After the contents of the pan boil, cook everything over low heat for another 3 minutes.

Remove the soup from the stove and use a blender to puree it. Pour the finished dish on plates and garnish with the fried halves of the asparagus stalks.

We have shared the most simple recipes thanks to which you can quickly prepare tasty and at the same time healthy dishes and side dishes.

Maybe someone will remember another name - "Korean asparagus." We'll explain right away. It has nothing to do with the real vegetable. Soy asparagus or fuju is the dried froth taken from the boiling water. soy milk. This is a completely different product. It does not even resemble real asparagus in taste or structure.

The harm of asparagus for the body

Since we have considered all the positive aspects of asparagus, it is worth talking about how it can be harmful. Some people have persistent intolerance to this vegetable. In folk medicine, there is such a term "asparagus scabies", this is when a susceptible person develops allergic spots even after short-term contact with the product. Of course, such people should not eat asparagus.

The plant is rich in saponins, which in large quantities can have a bad effect on irritated walls of the stomach and intestines. Therefore, during the period of exacerbation of inflammatory diseases of the digestive system, it is better to refuse the delicacy altogether.

Although asparagus helps to cope with inflammatory diseases urinary tract, its consumption should be limited during attacks of renal colic. Since the vegetable contains a large amount of oxalic acid, it falls under the restrictions prescribed by the diet for this disease.

Otherwise, you should not be afraid of this plant. Asparagus brings a lot of benefits and pleasure. No wonder it is called the queen of vegetables. Cook delicacies, treat yourself and delight your loved ones with them.

Currently, asparagus, or, more simply, asparagus, is very popular in cooking and traditional medicine. Its benefits and harms for the body began to be studied back in Ancient Rome, and in Egypt this plant was considered sacred.

mysterious bulbous plant

The benefits of asparagus for the body are known to few, although this vegetable crop is very popular in cooking. There are about two hundred varieties of asparagus in the world, but only three are eaten - purple, white and green asparagus.

Asparagus is herbaceous plant belonging to the bulbous family. Only young shoots are eaten, which can be collected from about the end of April to the beginning of June. Later, the shoots become rough and acquire a bitter taste. But in folk medicine, not only shoots, but also stems can be used to prepare medicines.

Of the listed varieties, white asparagus is most often found on our tables, the benefits of which lie in the component composition. This vegetable is enriched with micro and macro elements, vitamins, fibers, acids.

Chemical composition of asparagus:

• starch;
• organic type acids;
• water;
• di- and monosaccharides;
• ash;
• food fibers;
• calcium;
• ferrum;
• magnesium;
• phosphorus;
• sodium.

Particular attention should be paid to the vitamin composition. This vegetable was considered sacred by the ancient Egyptians. It is still called a storehouse of vitamins.

Vitamins found in asparagus:

• thiamine;
• retinol;
• riboflavin;
• folic and ascorbic acid;
• pyridoxine;
• tocopherol;
• a nicotinic acid;
• vitamin K;
• niacin.

Despite such a huge list of vitamins, micro and macro elements, two components are of particular value for our body - saponin and coumarin. In combination, these substances have a beneficial effect on the organs of the cardiovascular system, hormonal balance.

On a note! Asparagus shoots are among the dietary vegetable crops. The number of kilocalories contained in 100 g can vary from 20 to 33 units, depending on the variety.

Asparagus: benefits and harms, medicinal properties

Just imagine that about three thousand years ago, a person learned what asparagus is! Benefits of this vegetable plant amazing.

Useful properties of asparagus:

• maintaining a normal level of blood pressure;
• decreased blood clotting;
• slow heart rate;
• prevention of strokes and heart attacks;
• strengthening of the vascular walls;
• regulation of blood sugar concentration;
• slowing down the aging process;
• removal of salt deposits from the body;
• cleansing of kidney cells;
• elimination of puffiness;
• prevention of stone formation;
• increasing the digestibility of food;
• reduction in the manifestation of allergic reactions;
• improvement of intestinal peristalsis;
• prevention of oncological pathologies;
• increase in visual acuity;
• anti-inflammatory effect;
• improvement in the condition of the fetus during pregnancy;
• strengthening the nervous system;
• sleep improvement;
• fight against depression;
• increased appetite;
• strengthening the immune system;
• anemia prevention.

Interesting! People say that asparagus is the best hangover cure. The components contained in the vegetable culture contribute to the removal of harmful compounds and toxins from the body.

Experts point out a number of positive properties asparagus. Its systematic use in food helps in the treatment of a number of ailments, for example, rheumatism, cystitis, prostatitis, gout.

In secret around the world

The benefits of asparagus for women are undeniable. First of all, you need to pay attention to the miraculous properties of vegetable crops for the body of a pregnant woman. If you remember, asparagus contains a high concentration of folic acid. This vitamin plays a huge role in the formation of the vital systems of the crumbs, prevents the development of pathologies.

Asparagus rhizomes and shoots are used to treat various ailments of a dermatological nature. Asparagus has anti-inflammatory properties. And it is often found in cosmetology. Representatives of the fair sex call asparagus a source of youth and beauty. Based on the shoots, they prepare simple, but very effective masks for the skin of the face and neck.

Diet foods are not just for women. Asparagus is also valuable for members of the opposite sex. The benefit for men is that the young shoots of a vegetable crop give a surge of strength, energy, strengthen the immune system, and also help in the treatment of prostatitis. Of course, you must first consult with a specialized doctor.

On a note! Our ancestors considered asparagus to be the most powerful aphrodisiac, they thought that this vegetable crop was able to attract the attention of the opposite sex, to influence the natural body odor. Check if it's true?

Briefly about contraindications

Asparagus shoots, despite their low energy value, are rich in component composition And medicinal properties, not everyone can eat. In the presence of certain ailments or pathological conditions, it is better to exclude or limit asparagus from the diet, but only after prior agreement with the relevant doctor.

Contraindications:

• ulcerative processes in the stomach or duodenum;
• diabetes;
• acute diseases of the digestive tract;
• rheumatism;
• prostatitis;
• cystitis.

Don't forget that asparagus has diuretic properties. With prostatitis and cystitis, the urge to urinate will become more frequent, and the clinical picture of the disease may worsen.

Do not forget about individual intolerance or hypersensitivity to individual components. In this case, the use of asparagus shoots in any form can cause allergic reactions.

Asparagus is a plant of the asparagus family. In general, this genus has about 100 species, but only a few of them are edible. They are called asparagus.

shoots asparagus are green, white and purple. Whites are the softest and tastiest. They are cut as soon as the plant is slightly shown from the soil. There is also bleached asparagus. It is covered from the sun with a black film, which is why it does not change its color. Green and purple asparagus becomes exposed to sunlight. The taste of such shoots is slightly bitter, and more beneficial.

long time ago asparagus was considered a "master's" vegetable, its shoots were very expensive and only got on the tables of wealthy people. But times have changed, and today asparagus is the basis of the diet in many European countries.

Asparagus low calorie so enjoy it delicate taste and useful substances, you can without fear for the figure. And there are many useful substances in asparagus. These are vitamins C, B1, B2, PP, provitamin A, minerals: calcium, iron, potassium. There are many phenolic and mineral, nitrogenous compounds in asparagus. Aspargin enjoys special respect among them. It dilates blood vessels, lowers blood pressure, and has a diuretic effect.

• Due to the large number of beauty vitamins, women are advised to eat such a salad every day: mix finely chopped asparagus, parsley and dill in a tablespoon and eat on an empty stomach.

Green asparagus can be bought frozen, it does not lose its beneficial properties.

asparagus can be boiled and added to soups, used as a side dish. Just keep in mind that priceless asparagine is destroyed in boiled asparagus. However, some vitamins can be preserved during cooking, the main thing is not to overcook the asparagus. Optimal time cooking 5-10 minutes. Dip the asparagus in boiling salted water. The stems should stand upright in the pot so that the lower shoots are cooked and the heads softened with steam. Served boiled asparagus with sauce. The simplest recipe is to add garlic, herbs to sour cream and pour over asparagus. Asparagus can also be baked and marinated. But the most useful, of course, fresh asparagus. Her shoots just need to be washed, chopped and added to any salad. It is not necessary to clear them, but if upper layer very fibrous, it can be removed.

But many people's favorite salad "Korean asparagus" in Russia is called erroneously. The product - the basis of this salad, has nothing to do with asparagus. He is known by the name fuzhu(yuba) and is a product of soy milk processing (“foam” formed on boiling soy milk).

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In Europe, in honor of this seasonal vegetable festivals and tastings are held annually. The excitement lasts until June 24th. On this day, the official "spring asparagus" will disappear from the shelves. In Russia, asparagus sprouts are not yet very popular and few people know about their properties, myths and cooking recipes.

• Dima Levenets March 11, 2010
• 8435
• 18

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In Europe, festivals and tastings are held annually in honor of this seasonal vegetable. The excitement lasts until June 24th. On this day, the official "spring asparagus" will disappear from the shelves. In Russia, asparagus sprouts are not yet very popular and few people know about their properties, myths and cooking recipes.

Cap tells us that asparagus (aka asparagus from the Latin asparagus) is a genus of plants from the asparagus family. Up to 100 species are known, scattered throughout the world. Asparagus is a relative of hyacinths, lilies, onions and garlic. The upper parts of asparagus sprouts are used in cooking as a delicacy.

In addition, the so-called wild asparagus, the latest European fashion, is singled out separately. Its admirers believe that since no one wears wild asparagus like cultivated asparagus, its taste is brighter and more natural. Interestingly, in the Caucasus and Crimea, wild green asparagus has been stewed for centuries with other vegetables and nuts in satsivi and stew.

However, regardless of variety, all varieties of asparagus are rich in vitamins (A, C, B1, B2 and E) and minerals (calcium, phosphorus, potassium, copper, magnesium, iron and zinc). In addition, asparagus is also an excellent dietary product (180 kcal per 1 kg) and helps to remove toxins from the body, as it contains a lot of ballast substances.

There is one delicate point in the use of asparagus: bad smell urine. This happens as a result of increased kidney function, since asparagus is 94% water.

Of all the phallic vegetables, asparagus is perhaps the most phallic. Because of this, in the Middle Ages, full-scale persecution was staged on asparagus. Then everything that caused erotic associations was subjected to church censorship, and asparagus almost disappeared from the kitchen of Christian Europe.

The method for preparing asparagus is ridiculously simple. Various options recipes can be found on the website. "Posters-Food".

1. Peel fleshy green asparagus shoots about two-thirds of the way from the thick end. If the thick ends are very rough, remove them. All asparagus must end up being the same length in order to cook at the same time.
2. Form a bunch of asparagus and tie it with cooking string.
3. Boil two liters of salted water in a deep saucepan. Put the asparagus in the water and boil for five minutes. Ideally, the saute pan should be of such a size that the upper, most tender and thin parts of the shoots are above the water and are not overcooked.
4. After drying, melt the butter in a saucepan, throw in the asparagus, stirring gently, simmer it in oil for a minute, then add the juice of half a lemon, salt and pepper, mix and remove from heat.

In Russia, speaking of asparagus, one cannot fail to mention the so-called "Korean asparagus". Under this name, sellers sell a product of soy milk processing (foam formed on boiling soy milk), which has nothing to do with asparagus. In Western countries, this product is called "yuba" or soy milk skin.

Asparagus (asparagus) is the common name for over 200 species of herbaceous and shrubby plants. The vast majority of them are not used for human nutrition, but they perfectly perform decorative functions. In addition, some types of asparagus are successfully used by physicians to treat a number of serious ailments.

However, people still eat one of the types of asparagus and even consider it a delicacy. This type asparagus is known throughout the world under three equivalent names: common asparagus, pharmacy asparagus and medicinal asparagus. We will talk about it in this article ...

Types of asparagus

Many believe that soy (Korean) asparagus is a natural product that can be grown in the garden if desired. However, this is an outright misconception, because soy asparagus (fuzhu) is a semi-finished product made from soybeans and has nothing to do with asparagus. In fact, fuju is a dried compressed foam of soy milk (formed by heating soy flour).

As you understand, there is no need to talk about some exceptional benefits of this product, but its taste is appreciated by tens and even hundreds of millions of people around the world. So eat healthy, just don't forget to add vegetables ...

As for white and green asparagus, they are essentially the same plant. Only white asparagus is cultivated in such a way that the stems do not have access to sunlight, and green as a normal above-ground vegetable.

Naturally, breeders are working to improve the qualities of both types of asparagus, while bringing out dozens of new varieties. However, there is usually not much difference between them. That, however, did not interfere at the time the best chefs of our planet, there is a desperate debate about whether to include green asparagus on the menu of high-end restaurants, or leave only white asparagus in it. By the way, supporters of green varieties won this dispute, and now this vegetable is on the menu of most VIP establishments in the world.

Well, if it’s impossible without isolation, then you can separate them like this:

• white asparagus contains more minerals and vitamins
• green asparagus has a lot of chlorophyll, but less vitamins

In addition to all, green asparagus has a richer and pleasant taste than white.

The chemical composition of asparagus

Useful properties of asparagus

Asparagus is the most common vegetable, and all of them are inherent in it. useful qualities. This means that both green and white (but not soy) asparagus are wonderful adjuncts in the treatment of:

• diabetes
• the genitourinary system of the body (asparagus is a wonderful diuretic)
• chronic constipation (contains a lot of fiber)
• all kinds of edema
• hypertension
• inflammatory processes in the liver and kidneys
• gout, rheumatism and other diseases associated with salt deposits in the joints and organs

It should also be noted that asparagine contains a lot of asparagine - a substance that stimulates the activity of the entire human cardiovascular system. Due to this, the regular use of green and white asparagus can significantly reduce the risk of "accidental" blockage of blood vessels, leading to strokes and heart attacks. At the same time, the peripheral vessels dilate, the pressure drops, and the heart rate slows down.

Has asparagus and cleansing effect. This vegetable removes cholesterol, chlorides, urea, phosphates from the bloodstream, and toxins, toxins and representatives of pathogenic microflora from the gastrointestinal tract.

And, of course, asparagus fiber is an excellent nutrient medium for the symbiotic microflora that lives in the human large intestine and supplies us with additional energy and vitamins.

In addition to the effects proven by orthodox medicine, there are also folk "beliefs" that endow asparagus with a number of controversial properties. At the same time, some of them have a truthful basis, and some are outright fiction. These properties include the ability of asparagus:

• safely destroy and remove stones in various organs of the human body
• treat all kinds skin diseases including acne
• alleviate the condition of a person with cystitis
• reduce the intensity and frequency of epileptic seizures
• increase potency (for this property, during the Renaissance, asparagus was even forbidden to be eaten by clergymen)

Homeopaths, who use the essence of fresh shoots of this plant for medicinal purposes, did not ignore asparagus.

Whether to believe folk healers and homeopaths is up to you. But asparagus can certainly benefit the human body. However, not only benefit ...

Harm of asparagus

TO harmful properties asparagus can only be attributed with certainty to its relatively high allergenicity (even to touching the sprouts), as well as the ability to irritate the gastrointestinal mucosa (which can be dangerous during periods of exacerbation of peptic ulcers and gastritis). The rest requires additional scientific research, because there is an opinion that asparagus can be harmful to people:

• with prostatitis
• cystitis
• urolithiasis
• rheumatism
• high blood sugar (and if consumed too often, it even leads to diabetes)

We are well aware that the list of contraindications to the use of asparagus includes diseases that seem to be alleviated and even treated with asparagus (as described in the previous section). But there's nothing you can do about it - let it be better for you to have information that all this is not 100% reliable. Otherwise, there is a chance to fall victim to an erroneous belief in the wrong “facts” and aggravate already unpleasant health problems.

How to choose asparagus, and how to store it?

The most useful are young asparagus sprouts, which are smooth, elastic and rich color (green varieties). At the same time, their hallmark are shoots tightly pressed to the stem. For if they have already blossomed, then the plant is already completely “ossified”.

The ideal sign of the freshness of the sprouts is the characteristic “grinding” (like touching washed glass) that appears at the moment when you rub two stems together.

It is recommended to store fresh asparagus in the vegetable compartment of the refrigerator, wrapped in plastic wrap. Although if there is enough space in the refrigerator, it is better to put the stems in a jar of water and take care of them like ordinary flowers: monitor the freshness of the water, renew the cut after 1-2 days. But cling film it is not cancelled. Then there is a chance to keep asparagus fresh for a whole week.

You can also try freezing asparagus. You can freeze just about anything. However, be aware that housewives often freeze not fresh stems, but cooked ones. So don't be shy - take your pick...