Fragile and crunchy, it can be served on its own, with sauce, but also as an ingredient in various dishes. Put it on the table as often as possible and you only have to win!
What are the benefits? Asparagus is a perfect fighter against bladder, breast, colon, lung, prostate, ovarian cancer due to its anti-inflammatory and antioxidant properties. Due to the folic acid it contains, it is very good for the heart, helping to prevent cardiovascular disease and reduce heart attacks. Also, regular consumption of honey asparagus juice strengthens the heart muscles, improves the health of the digestive tract and colon, and solves constipation problems. Asparagus also has beneficial effects on the urinary tract, preventing infections and kidney stones. Rich in vitamin K, it helps to develop and increase bone density, thus preventing osteoporosis and osteoarthritis. With the help of vitamin B, asparagus improves the ability to concentrate and the ability to think. It can strengthen the nervous system, which is why it is a weapon against stress, also relieving the symptoms of depression. Asparagus is rich in glutathione, an amino acid with antioxidant properties that protects cells from free radicals and toxins, so it keeps our skin young and radiant.
What vitamins does it contain? Asparagus contains a lot of vitamins, including vitamins A, E, K, and B6, in relatively large quantities. Only a few pieces of asparagus contain 22% of the recommended daily value of folic acid, responsible for maintaining health. This plant contains smaller or larger amounts of essential minerals, which include calcium, iron, potassium, copper, manganese and selenium. Although it is practically free of fats, it contains significant amounts of omega-3 fatty acids.
How is it prepared? The asparagus is perfectly steamed for 5-8 minutes, or lightly fried (3-5 minutes in the pan). It is not recommended to boil. Thus, the asparagus will have a firmer texture, but will also retain its nutrients. Fresh asparagus is stored in the refrigerator for 48 hours, with the ends wrapped in textile or paper.
How to choose? Look for firm stems with dark green or purple heads and dark shoots. The cut bottom should not be too woody, although the slightly woody texture helps prevent drying. Clean the woody parts of the lower half of each shoot, then break off the woody part of the stem. Thus, only the tasty part will remain, which will be prepared evenly.
–
