Asparagus green

Asparagus green

  • +Description

    The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic. Asparagus is native to the west coast of Europe. Asparagus is a perennial crop. Harvest is normally started the third year after planting. Only the young shoots of asparagus are eaten. Green asparagus get its colour thanks to the process known as “photosynthesis”. That is when sunlight produces a substance called chlorophyll in the cells of plants which gives asparagus its green colour. The green asparagus is most bitter and has the strongest flavour.

  • +Availability

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    Green asparagus are available from Peru and Thailand

  • +Main nutrients

    Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selium, Thiamin, Zinc Vitamin A, B6, C, E and K.

Main varieties

  • Green mini asparagus

    Green mini asparagus

    Green mini asparagus are the even younger shoots of the common green asparagus. These mini versions have a more subtle flavour than the bigger ones.

    View Green mini asparagus
  • Green asparagus tips

    Green asparagus tips

    Green asparagus tips are the tops of the common green asparagus and tastes the same.

    View Green asparagus tips
  • Asparagus green

    Asparagus green

    The green asparagus is most bitter and has the strongest flavour.

    View Asparagus green
  • Wild asparagus

    Wild asparagus

    Wild asparagus are grown in France. In fact, wild asparagus are no asparagus at all, they are the stem of hyacinth-like plant. The bitter flavour is greatly appreciated by many chefs.

    View Wild asparagus

Preparation

Asparagus green
Preparation

When the peel is left on the asparagus, make sure to wash it. Then cut off the base. From here, either boil, stir-fry, steam or grill the stalks. It is recommended to grill the green spears, to maintain most texture, vitamin and flavour. Asparagus have a short cooking time of a few minutes.

Consumption

In general, asparagus can be eaten either hot or cold- with meat or fish, or in salads. It goes well with other vegetables or can be served alone or as the main ingredient of more sophisticated dishes. Green asparagus can best be grilled or steamed rather than boiled, to maintain flavour, aroma as well as the vitamins and minerals.

When to eat

A common misconception is that thin spears are young shoots and therefore more tender. In fact, long, thick dark green glossy spears with tightly closed heads are the best quality. Asparagus can best be kept in the refrigerator and consumed within a few days.

Did you know?

  • Asparagus was first cultivated about 2500 years ago in Greece.
  • The name is a Greek word, meaning stalk or shoot.
  • The Emperor Augustus came up with the phrase ‘velocius quam asparagi conquantur’, meaning; to do something faster than you can cook asparagus.
  • Asparagus have an aphrodisiac working.

 

Eat Me - Asparagus

 

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