Today, we’ll look at a “lip-smacking yummy”… asparagus. This is one of the tastiest veggies, of long-standing acquaintance and liking… we know that the ancient Greeks and Egyptians esteemed asparagus and its beneficial properties; they found it one of their favourite foods.
******
Asparagus was first cultivated in Greece, some 2,500 years ago; the name is Greek and means, “emerging stalk”. In ancient Rome, asparagus was also very much loved and respected as a delicacy. You can find a recipe for asparagus in the oldest cookbook in the world, De re coquinaria by the Roman gourmet Apicius.
******
Asparagus was the most popular vegetable of Louis XIV. In the 17th century, he ordered a special greenhouse built for growing asparagus so that he’d have it all year. Since then, asparagus has been called the “Food of Kings”.
******
Asparagus is one of the richest sources of natural vitamins; it contains vitamins A, B1, B2, B5, B6, B9, E, C, H, and PP. White asparagus contains a natural element, selenite, which has a very powerful antioxidant effect that helps to prevent certain cancers.
******
Another unique element of the chemical composition of asparagus is aspartic acid, which plays an important role in metabolism. On top of that, asparagus is very low in calories (only 17 kcal per 100 grammes (@3.5 ounces).
******
Use of this vegetable can stimulate processes associated with the excretion of toxins and impurities. Asparagus can lower blood pressure and increase vitality, improve circulation, and reduce allergic reaction manifestations. Asparagus has excellent anti-inflammatory properties; it’s useful for those suffering with arthritis, rheumatism, cystitis, gout, and many other serious diseases.
******
There are three common types of asparagus… green, white, and purple. White asparagus is grown without access to light; therefore, its cells don’t produce chlorophyll.
******
The usual recommendation is to peel asparagus stalks, and to break off the lower part. However, some cooks believe that you need not peel the stalks if you choose them carefully, selecting only very young and fresh sprouts.
******
The simplest and most common way of cooking asparagus is to tie the stalks together and place them upright in a narrow saucepan, simmered so that the stems are inserted in boiling water, and the head is cooked by the rising steam. Usually, asparagus is served napped with hollandaise sauce.
******
The delicate flavour of asparagus goes well with eggs, bacon, shrimp, chicken, rabbit, and beef, you can use it as a pizza topping, or you toss it together with pasta.
******
Annual asparagus festivals occur in many countries.
______________________________
1 June 2012
Voice of Russia World Service
