Asparagus

     Season of asparagus lasts not very long - since mid-April to mid-June. At other times the true connoisseurs do not eat it: tenderness, flavor, "youth", the color is not such ... And what should be?

 
     So, anyone who believes that most young asparagus should be green, is slightly mistaken. The delicate vegetable can be purple, and white (with light yellow), and green. The secret is that asparagus shoots are germinating underground. While underground, the plant has not even dream of chlorophyll greens. When the asparagus begins to push out of the ground, it must be earth, and when inconspicuous crowns have pushed up through these earthen knolls, vegetables should be cut immediately to save its original softness.

    Translated from the Latin "asparagus" means "drug". Modern scientific researches every time confirm its usefulness. The plant contains irreplaceable acid asparagine, which was first detected in asparagus. Tender shoots are rich in carotene, vitamins B1, B2, C, PP and a number of substances, which include sulfur. Asparagus also has calcium, iron and potassium, it clears the body, beneficially affects on the liver and is an excellent diuretic. Thanks to the low caloric content gentle vegetable quickly and with minimum expenditure of energy is digested by body. Above all, asparagus is the perfect aphrodisiac. It stimulates the libido so that the medieval nuns were forbidden to use this vegetable. Even during fast!

     Asparagus - not a cheap vegetable, so it should be selected on the basis of Gourmet rules: the stalks should be with firm tips, entire, lustrous and glabrate. In addition, the vegetable delicacy may be "slender" and "plump". But its "completeness" does not affect the taste ... But the color of asparagus considerably affects its taste. For example, white asparagus with sweet with a light bitterness taste remotely resembles fresh peasant oil. The taste of green and purple asparagus is more vivid and saturated.
Because asparagus is traditionally sold in bundles resembling bunches (usually with an even number of "flowers" - of 8-10 pieces), then you need to treat it like a bouquet: trim the edges and put into the water. The stems it is better to wrap in cellophane and store in a cool place.

     To keep all the useful and taste qualities, this bouquet (connected with cooking thread or green onion) is placed in boiling salted water, poured into the high and narrow pan. Thus, pedicles, which should be properly cleaned before preparation, are boiled in water, and tops - are steamed. Thin asparagus need to cook for about five minutes, thick - six or seven.  

     Asparagus, toasted in boiling oil, and baked in the oven, is very tasty. It can be browned on the grill, and you can eat unboiled asparagus, dipped it in sauce. However, asparagus in any form - a wonderful appetizer, side dish to meat, the foundation for a light cream soup in a "company" with potatoes and nutmeg. It is often served with seafood, such as scallops or shrimps. Crabs are also very delicious in sesame-ginger sauce with boiled asparagus and pineapple. Exotic vegetables "loves" different spices, especially curry, ginger, dried coriander, peppers of all kinds, as well as lime or lemon juice. In addition, asparagus is wonderful as a dessert. For example, it is used in vitamin mix with cantles of pink grapefruit, strawberry, lemon juice and butter.

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