Asparagus - a healthy aphrodisiac in your kitchen

Asparagus is undoubtedly a true treasury of vitamins and minerals. They effectively prevent the formation of cancer, are largely responsible for the proper development of the fetus, and also support breastfeeding women. They are also recommended for people on a reduction diet, as 100 g of asparagus is only 18 kcal. Asparagus is also one of the most effective aphrodisiacs. What are their nutritional and therapeutic properties? Do they work as well on libido as caviar or lovage?

White, green and violet asparagus come from the same species, but their colour is due to a different cultivation method.

Green asparagus

Green asparagus spears grow high above the ground and are discoloured by the sun to green. Green asparagus is very thin, aromatic, but also expressive in taste. They are also soft vegetables, so you don't have to peel them before cooking. That is why they have many valuable properties, because the most important substances are hidden under the skin. These are mainly magnesium, potassium, phosphorus and calcium. Green asparagus is very popular in the USA and France.

White asparagus

White asparagus, on the other hand, grows underground, where sunlight does not reach them. Therefore, they do not produce any dye. They are medium thick and have a delicate taste, rather mild. They are harder than green asparagus, so before cooking they should be carefully peeled, which unfortunately deprives me of many valuable nutrients. In Poland, white asparagus is grown, among others, in Wielkopolska.

Purple asparagus

Violet asparagus, on the other hand, grows a few centimetres above the ground. As a result, they have a thick violet stem. Purple asparagus contains more sugars and less fibre than white and green asparagus. This crop is also quite troublesome, because asparagus of this type needs to be harvested very quickly, even before the sun turns green.

Characteristics of asparagus

Asparagus is a dietetic product, in 100 g of asparagus there are only 18 kcal. Despite their low calorific value and water content of 95%, they are a treasure trove of vitamins and minerals, such as: "Ingredients", "Ingredients" and "Ingredients":

• folic acid - an essential element in the case of women planning pregnancies, which is responsible for the proper development of the foetus; folic acid effectively slows down the aging process and helps in regeneration of damaged cells; it also helps the cardiovascular system,
• Vitamins E and C, beta-carotene - improve the general condition of nails, skin and hair,
• asparagine - supports kidney function and is responsible for proper hydration of the body,
• potassium, phosphorus and calcium - they are responsible for the condition of teeth and bones, while potassium, to a large extent combined with asparagine, makes asparagus also have diuretic properties,
• glutathione - strengthens the immune system, helps the liver to cleanse the body of toxins, and prevents the development of cancer cells and Alzheimer's disease,
• dietary fiber - improves digestion processes and intestinal peristalsis,
• inulin - a valuable prebiotic that nourishes beneficial intestinal bacteria, ensuring proper functioning of the digestive system.

How to buy and cook asparagus?

When shopping, it is important to ensure that the stems are free of stains and smooth and that the heads are compact. If juice (with a non-acid taste) flows out of the stem after breaking, it is a sign that the asparagus is fresh. Asparagus tastes best when freshly harvested. They are also quite impermanent. They can be stored in the fridge for 2 days, placed vertically in a container with a little ice water or wrapped in a damp cloth.

The lower ends of the asparagus are hard, so they are cut off with a knife or broken off. The asparagus is then cut starting from below the head, which should remain whole. The asparagus is cooked in a bundle in a vertical position (the heads must project above the water level) in a special high pot. They are put into boiling salted water with added sugar and boiled to softness. This usually takes 10-15 minutes (white asparagus cooks longer than green asparagus). Asparagus must not be boiled.

Asparagus - recipes

Quiche with asparagus

Ingredients: (for 6 people, time 20 minutes, very easy to prepare)

• 400 g of frozen pastry ,
• 2 bundles of green asparagus,
• a few twigs of fresh parsley parsley,
• 1 natural yoghurt,
• 3 eggs, small pack of liquid cream
• 80 g of grated parmesan cheese or other yellow cheese
• salt, pepper

Preparation:

You have to lay the ready dough on the baking tray, and peel the asparagus by cutting off the hardest part of it. Then boil them in salted water. After cooking, they must be cooled down and cut into smaller pieces approximately 4 cm long. The prepared asparagus can be placed on the dough and sprinkled with parsley. The whole is filled with mass prepared from broken eggs, cream, yoghurt, which has been seasoned with pepper and salt. To this must be added the grated cheese at the end. The dough should be baked in an oven preheated to 180 degrees for 35 minutes. It tastes best when warm.

White asparagus soup-cream

Ingredients:

• a bunch of white asparagus,
• 2 onions,
• 2 tablespoons of butter,
• 1 l of poultry broth,
• 1/2 glass of cream 18 %,
• teaspoonful of sugar
• spoonful of chopped dill
• salt, white pepper
• a handful of peas

Step-by-step preparation:

Asparagus must be washed, peeled and cut into smaller pieces. Then pour sugar broth over them and boil for 15 minutes (boil the heads only for 5 minutes). The onion should be glazed in butter and added to the asparagus together with the cream. The whole is mixed, seasoned with salt and pepper, and finally sprinkled with dill.