Asparagus recipe: INFO: Asparagus (ASPARAGUS OFFICINALIS),

Eng.: Asparagus, French: Asperg.

Asparagus belongs to the botanical family of plants
lilies (Liliaceae). The asparagus is a vegetable with a long tradition. Already
past two millennia Asparagus is used as natural remedies, as well as
delicate vegetables estimated. In the convent garden was
asparagus, from the botanical point of view of the shoot is a perennial,
because of his blood draining and cleaning effect added.
Its ingredients, such as niacin and folic acid make it an invigorating rejuvenation
funds . The asparagus was until shortly before the
turn of the 19th century Century just as green asparagus
known. Today it is bleached white preferred. To him as bright
to get him on warm, sandy and loose soils Erddämmen
aufgeschichteten cultivated. The asparagus is not harvested, but
razor. This happens just before the asparagus shoots
the loose, sandy earthen breaks. To this end, the rod with the hands
exposed and asparagus with a razor blade. The so
resulting holes in the dikes and are again covered with a spatula
glattgestrichen. Asparagus season is from early May until 24th

June. The color of asparagus is related to the methods of cultivation
together. So is asparagus, which is exposed to sunlight and not on a
Hügelbeet is grown, Chlorophyl. It is therefore
green. Asparagus, on a Erddamm grows short and only the
sunlight is formed from a violet to violet green
head. Green and white asparagus are graded according to trade
offered. An evenly grown, straight shoots with a fixed, closed head
evidence of high quality. Thin rods are
usually a sign of drought during the growing season.
Fresh asparagus should have cut ends, free of stains or
wrinkled bodies. To asparagus a few days in the refrigerator
store to be able to handle it in a damp cloth
and submit it to the vegetable tray. So it can not dry out. A
asparagus requires optimal quality during the growing
lot of work and know how. This consists in the preparation continues.
To crack the best of fresh asparagus on the plate to get
you should already know how.

Preparation of White Asparagus: The lower end of the asparagus is
with the blade of a special asparagusschälers truncated. To keep peeling
the head of the asparagus in your hand so that the asparagus
pole lies on the forearm. The asparagus is from the head to end
peeled. It is thin and top to bottom out more
thicker shelled. The peeled asparagus, you, especially if
large quantities in water. So it does not dry out. Then the
asparagus portions with a kitchen-bound. The federal government should
asparagus when cooked it does not fall apart.
Caution when knotting the yarn to tighten as the
asparagus breaks easily. The shoots are now
with a sharp knife with smooth blade on a length cut. The asparagus
there is now federal government for the Federal Government in plenty,
bubbling boiling water. The water is salt, sugar, lemon juice and
something fresh seasoned butter. Fresh, whole lemons
should not enter the water without cooking to be peeled. The shell is
full of bitter substances in the cooking water and the asparagus flavor
influence. The dealer offers
special pots with mesh inserts, where the asparagus lying
or may hereafter be cooked. The lattice operations
allow it, the asparagus slightly and gently in and out of the boiling water
to take. A large, shallow pot, in which the asparagus
not pressed, however, also. The cooking times vary depending on the thickness
10 to 15 minutes. Asparagus to eat soft, not
dente. For the asparagus peel can be a good
Grundfond cook, as the basis for soups or as a cooking water
serves. These are the dishes washed and 10 to 15 minutes
cooked and immediately passed through a fine.
The shells contain a lot of bitter substances, which contribute to long cooking times in the Fond
go - the fund will be bitter.

Preparation of green asparagus: In green asparagus only need to
very thick poles are peeled. It is enough to the ends of the
stalk off and then bound him to cook. The
cooking water is the same as when white asparagus prepared just
without lemon. The acidity of the lemon with the oxidized Chlorophyl
of asparagus and it discolored gray. Green asparagus is eaten dente.
He therefore needs relatively short cooking times, thus
the high vitamin C content protected. This is due to the additional sunlight
greater than for white asparagus.

Test when buying German asparagus asparagus of class I
should have the following characteristics:

straight bars uninjured beautiful white Rods color, in a sort
extra heads with purple Length: 17 to 22 cm diameter

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