vegetable

Asparagus

Generality

Asparagus is a plant-based food that can be placed in the group of vegetables or vegetables. These are green or white shoots ( shoots ) (depending on whether they are grown in the presence or absence of light), which require a fairly complicated cultivation.

The developed asparagus could be described as a rustic rhizomatous plant, with herbaceous stems without thorns (with a round bush with almost needle-like leaves) erect and branched, which have white dìoci flowers that turn into red berries; in parallel, the asparagus has a horizontal and underground stem ( rhizome or paw ), from which sprouts or edible shoots emerge.

Asparagus, in addition to requiring a totally compatible soil (very draining and worked), must be picked as soon as the tip of the shoot (which has a total length of about 20cm, almost completely hidden by the ground). In fact, if we wait for the latter to grow further we obtain a thickening of the bark and the consequent reduction of the edibility and pleasantness of the food.

The "cultivated" asparagus belong to the Liliaceae family, Genus Asparagus, Specie officinalis, of which some varieties are identified. In Italy (but not only) grows a wild asparagus species called " Asparagus acutifolius ", commonly referred to as asparagine (available in spring). Very similar to the latter, is the bud of butcher 's broom (binomial nomenclature: Ruscus aculeatus ); they are thin and long twigs with an intense and bitter taste (hence the term vulgar bruschi ), which emerge from the ground near the mother plant (therefore similarly to asparagine). Knowing the appearance of wild adult asparagus (filamentous bush) it is however quite difficult to confuse them with butcher's broom (bush with flat, broad and pointed leaves).

Asparagus is native to western Asia (perhaps from Iran) and represents a cultivation that man has mastered since ancient times. First the Egyptians, then the Romans (citation of Pliny the Elder in the "Naturalis Historia"), gatherers and farmers, they have perfected the culture; asparagus is also mentioned in several Greek texts: "The History of Plants" by Theophrastus, "De Agricoltura" by Cantone etc. In the Middle Ages, asparagus cultivation was basically continued to use its shoots and roots for medicinal purposes (from here: A. officinalis ).

In Italy, besides observing a considerable density of A. acutifolius, in the areas interposed between the coast and the sub-montana area (Apennine belt) it is also possible to find in the wild state A. officinalis (absent in Sardinia).

The cultivation of asparagus must also cope with the infestation of some pests; in order to produce these vegetables it is therefore necessary to pay attention that in the field they do not appear: cococere beetles, asparagus flies, asparagus rust (fungus) etc.

Useful information

Asparagus boast excellent nutritional properties (fiber, vitamins and mineral salts); moreover, both the edible shoot and the roots of the plant (in decoction) significantly stimulate renal filtration . This aspect, which for many represents a metabolic value due to the abundance of some mineral salts, for others is the fruit of the interaction between some molecules present in asparagus and the kidneys, which is why the vegetable is NOT uniquely considered advisable in the feeding of the nephropathic .

As if that were not enough, due to the high purine concentration, asparagus is a food to AVOID absolutely in case of gout or hyperuricemia that is difficult to compensate; it matters little if they boast diuretic properties, they can favor the onset of gouty acuity in predisposed subjects and as such are to be EXCLUDED.

Due to the significant concentration of aspartic acid and sulphurous groups, the asparagus immediately gives a rather intense smell to the urine . This feature, which apparently is not totally univocal, has been the subject of some scientific studies. It seems that the discrepancy between the smell of urine in the various subjects is not due to the presence or absence of certain catabolites, but to the ability to perceive them in the sense of smell; in this regard, some researchers have found the presence of a slice of the population, corresponding to 40% of the total, which is NOT able to detect the typical smell of urine after ingesting asparagus.

This reaction, which occurs in healthy subjects even after a few minutes, has long been considered a simple method to monitor the efficiency of renal filtration; obviously, the system cannot function in the aforementioned 40% of subjects unable to perceive the smell.

To learn more, read: Asparagus in Herbal Medicine - Properties of the Asparagus

Preparation and Recipes

The asparagus culinary preparation is quite simple but still requires some attention.

Purchase Tips

First of all, I invite the kind readers to consume only fresh asparagus, available only in late spring or early summer; this is due to the fact that, from an organoleptic and gustatory point of view, frozen asparagus leave a lot to be desired.

Secondly, it would be good practice (being able to choose) to buy asparagus with a fairly thick stem (MA not "sprout"); this statement derives from the fact that the thinner asparagus of the species A. officinalis have a ratio between the edible part and the bark quite unfavorable (to the advantage of the first compared to the second component), while the larger ones contain a quantitatively larger pulp.

Having said this, as is often seen in many other vegetables, the smaller asparagus is characterized by a taste and aroma of the whole superior; it will be the consumer, in respect of the gastronomic preparation, to prefer the thinner or larger varieties. At the time of purchase, the asparagus shoots must be turgid, straight, elastic and with the bud tightly closed.

Clean the Asparagus

However, almost all asparagus need an almost overlapping process that can be summarized as follows:

  1. Wash the asparagus
  2. With a potato peeler, remove the portion of bark near the cut (then on the lower portion of the shoot) until a completely edible product is obtained
  3. Cut the tops of the asparagus separating them from the stem, since the cooking of the tenderest portion corresponds to a handful of minutes, while that of the stems can be protracted (depending on the variety) even for three times the time
  4. Boil the stems in hot water and possibly even the tips (adding them after cooking).

From a practical point of view the procedure is described in this video recipe, which shows how to clean and peel the asparagus and then prepare the relative sauce.

Microwaved Asparagus

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Recipes with Asparagus

Numerous proposals for Video Recipes with Asparagus - like the Risotto with Asparagus and the fast Asparagus Grated on the Microwave - are available at the following links:

  • Recipes with White Asparagus
  • Recipes with Green Asparagus

Nutritional Features

As anticipated, asparagus is the subject of numerous controversies; they are diuretics but not recommended in the case of renal impairment and also in the case of hyperuricemia or gout (due to the high concentration of purines).

However, asparagus is very rich in dietary fiber, therefore it is suitable for feeding against constipation; they contain few proteins (with a low biological value) and even less carbohydrates (mainly simple, consisting of fructose). Lipids are almost zero.

Asparagus contains many mineral salts including potassium; As for vitamins, asparagus is an excellent source of vit. C (ascorbic acid), carotenoids (pro-vit. A) and some of the group B.

Comparison Asparagus of wood, field and raw, field and boiled, of greenhouse
Chemical composition and energy value of foods per 100g of edible portionAsparagus, woodlandAsparagus, field and rawAsparagus, field and boiledAsparagus, from a greenhouse
Edible part57.0%87.0%85.0%52.0%
water89, 3g91, 4g87, 7g92, 0g
Protein4, 6g3, 6g5, 1g3.0g
Lipids TOT0.2g0.2g0.3g0.1g
B.C. saturated fats- g- g- g- g
B.C. monounsaturated fats- g- g- g- g
B.C. polyunsaturated fats- g- g- g- g
Cholesterol0, 0mg0, 0mg0, 0mg0, 0mg
TOT Carbohydrates4.0g3, 3g4, 7g3.0g
Starch / Glycogen0.0g0.0g0.0g0.0g
Soluble sugars4.0g3, 3g4, 7g3.0g
Dietary fiber0.0g0.0g0.0g0.0g
Power35, 0kcal29, 0kcal41, 0kcal24, 0kcal
Sodium5, 0mg- mg- mg- mg
Potassium198, 0mg- mg- mg- mg
Iron1, 1mg1.2mg- mg1.0 mg
Football25, 0mg25, 0mg- mg24, 0mg
Phosphorus90, 0mg77, 0mg- mg65, 0mg
Thiamine0, 13mg0, 21mg- mg0, 27mg
Riboflavin0, 43mg0, 29mg- mg0.25mg
Niacin1, 50mg1, 00mg0, 90mg0, 90mg
Vitamin A155, 0μg82, 0μg- µg13, 0μg
C vitamin23, 0mg18, 0mg10, 0mg24, 0mg
Vitamin E- mg- mg- mg- mg

Bibliography:

  • A polymorphism of the ability to smell urinary metabolites of asparagus - M Lison, SH Blondheim, and RN Melmed - Br Med J. 1980 December 20; 281 (6256): 1676–1678
  • Fruit and vegetables in Italy - Italian Touring club - Pag. 46:49.