Meet delicious asparagus - the favorite vegetable of French kings. Caring for asparagus at home. See what “Asparagus” is in other dictionaries

The content of the article:

Much has been written about asparagus as a healthy exotic vegetable. This delicacy has about two hundred species and has been known for about 2000 years. The botanical name of the plant is Asparagus, family Asparagus, division of angiosperms, class of monocots. There are species that look like grass, some look like shrubs. The most common variety is medicinal asparagus. The upper part of the sprouts, approximately 20 centimeters from the root and above the soil surface, is used as a delicacy in cooking.

Delicacy vegetable - asparagus

Asparagus is a perennial plant. Numerous useful stems grow from the bulb, which is located deep in the soil. Tender asparagus sprouts germinate for only two months (April - late June). Just at this time they are being prepared in the kitchen. If you are late and take an already overgrown stem, it will be rough and tasteless. In total, the delicious vegetable comes in three colors: white, green, purple. The aristocrats took only white sprouts for food. But later, in elite restaurants in Europe they began to cook green asparagus. So, we can safely say that this delicious vegetable came to us from expensive Belgian, French and German restaurants.

The queen of vegetables is another name for asparagus. White - does not have such a specific taste as green and is considered classic. It combines with other foods (such as cheese) and can be used in mixed culinary dishes. Green asparagus - has more beneficial properties, is prepared and served as a separate dish. Its flavor is bright and distinct and is more commonly used in the kitchen. Something in between is purple asparagus. It was invented by the French. The variety is rare and has its own taste. When cooked, it changes its color to green.

You can grow (cultivate) the plant and collect its sprouts all year round. There is also wild asparagus, which can be found in the Crimea, the Caucasus and even in Western Siberia, southern Europe, Africa, and the Middle East. Connoisseurs of delicacies believe that wild asparagus shoots are much tastier than cultivated sprouts and are more nutritious.

Asparagus: vitamin composition and calorie content

The calorie content of asparagus per 100 g is 21 kcal.

Chemical composition:

Water - 93 g
Starch - 1 g
Organic acids - 0.1 g
Proteins - 2 g
Fat - 0.1 g
Carbohydrates - 3 g
Dietary fiber - 1.5 g
Monosaccharides and disaccharides - 2.2 g
Ash - 0.5 g

Macro and microelements:

Sodium - 2 mg
- 21 mg
Iron - 1 mg
Phosphorus - 62.1 mg
Potassium - 195.8 mg
Magnesium - 20.2 mg

Vitamins:

A - 82.8 mcg
B1 () and B2 (riboflavin) 0.1 mg each
C - 20.2 mg
E - 1.9 mg
Beta-carotene - 0.6 mg
PP - 1.1 mg

The stems of this delicious vegetable have almost no calories, but a lot of minerals and vitamins. For fasting days, you won’t find a healthier product. Substances contained in asparagus stems can form connective tissue, strengthen bones, participate in the hematopoietic process, and help the functioning of the heart, kidneys and liver. Potassium salts and asparagus acid are involved in the functioning of the genitourinary system. When a person has a cold or some kind of bacterial infection develops, then asparagus is a very good remedy to help the body cope with this problem.

Pregnant women can undoubtedly include this healthy product in their diet. It helps the small organism inside the expectant mother to grow.

The beneficial properties of asparagus are manifested not only when consuming this dietary dish. This is a good cosmetic product: asparagus juice cleanses the skin, softens and nourishes it just as well as peeling. If you rub calluses and small ones with asparagus juice for a while, they will disappear.

Video about the beneficial properties of asparagus:

Asparagus contraindications

Contraindications to consuming asparagus exist for people who cannot tolerate the substances contained in this plant. For example, there is such a paradox: there are both benefits and harms in saponin. It irritates the stomach and during exacerbation of diseases, eating asparagus is contraindicated. It is not recommended to include asparagus in your diet if you have prostatitis or articular rheumatism.

And a final warning:
Some supermarkets sell "Korean" asparagus. They have nothing in common with a real gourmet product.

Real connoisseurs of delicacies eat asparagus with their hands: they decisively take the stalk and dip it in sauces. This product belongs to those dishes that are not customary to eat with a fork and knife.

In Ancient Greece, they did not eat asparagus at all, but used it decoratively: they decorated the bed for newlyweds. This vegetable was considered a symbol of love.

How to Choose Healthy and Fresh Stems

In our country, it is impossible to eat freshly cut asparagus. Although this is the healthiest and most delicious vegetable. The best thing is to learn how to grow asparagus yourself or be able to choose the freshest one on the supermarket counter.

Fresh shoots have a smooth, delicate, shiny skin. If you rub the stems against each other, you will hear a creak. They should not only be firm, but also have tightly closed heads. The thickness of the asparagus is not so important, the length is much more important. Approximately 15-18 centimeters is normal.

If you were unable to eat the vegetable right away, you can store the product in the refrigerator, but no more than 4 days. And pre-wrapped with a damp cloth.

How to cook asparagus: recipes

For cooking, take fresh stems. In general, asparagus should not be stored for more than four days. To prepare dishes, boil it in salted water for 8 to 19 minutes (depending on thickness) over low heat. Add a little oil (vegetable, butter) during cooking. To keep the stems crisp, rinse them with cold water after cooking.

There are cooking rules. For example, to make the tougher lower part of the stalk softer, asparagus is cooked vertically. So, the stems of the sprouts are tied into a bundle, and a weight is placed in the middle (so that the “bouquet” does not float up). Place in a saucepan with the bottom part down, and the top should be steamed. Next, the pan is closed. Time must be observed, because there is no point in eating overcooked asparagus.

European housewives pickle the stems and serve them as a separate dish. But there are recipes for soups, salads, desserts, and snacks.

Watch the video on how to cook asparagus in a frying pan (fry it correctly):

Asparagus is a plant that belongs to the genus Asparagus. Its healing properties were known back in Ancient Greece; Hippocrates even mentioned them. We will tell you what asparagus is and where this healthy vegetable grows.

Description of the variety

The plant is a real storehouse of vitamins and minerals. The vegetable has a beneficial effect on the body in various aspects.

Chemical composition

90% of the composition is water, the vegetable contains a minimal amount of fat (approximately 0.1%), and carbohydrates in the amount of 3%.

What's good about asparagus?

Due to the fact that the vegetable contains a lot of dietary fiber, consuming the product has an extremely positive effect on the functioning of the gastrointestinal tract.

Bekov - 1.9 grams per 100 grams.

The vegetable is rich in the following vitamins:

B vitamins (thiamine, riboflavin, folic, pyridoxine);
vitamin K;
vitamin E;
vitamin PP;
beta-carotene;
vitamin A.

Calorie content

It is low in calories; the vegetable dish contains only 20 kilocalories per 100 grams.

Seeds

Used as a coffee substitute.

Leaves

Used to treat alcohol poisoning.

Roots and rhizome

The roots are used to treat diabetes, eczema, and cramps.

Stems

Berries

Chinese healers use the berries of the plant to treat men's health.

Juice

A strong diuretic (when consumed, diluted with fruit juices).

Types of Asparagus

There are several types of vegetables. What types are there and how do they differ?

The cost of the product is high, the reason for this is the labor-intensive growing process. The stems grow under a layer of loose soil. The plant turns white due to lack of sunlight. This type tastes fresh.

Green

This species is the most widespread of the entire family. The advantage of the green type is that it contains chlorophyll, which means it fills the cells of the human body with oxygen.

Purple or red

The vegetable receives sunlight only in small doses for a short period of time. Due to this method of cultivation, the plant begins to secrete anthocyanin pigment, which is responsible for the purple (blue-red) color. Has a bitter aftertaste.

Soy

This product consists of soybeans and does not belong to the Asparagus family. Soybean is a semi-finished product, which is actually a film collected during boiling soy milk.

Bean

Despite its name, the legume also has nothing more in common with the Asparagus family. The pods of the legume plant are shaped like asparagus shoots, which is why the first plant received its name.

Marine

The place where the product grows is the sea coast. In its consistency, sea asparagus is similar to the real thing, which is why it got its name.

Varieties

There are several varieties of plants of the Asparagus species.

Glory of Brunswick

A late variety, the shoots are distinguished by high taste and health qualities and are excellent for canning.

Arzhentelskaya early

Garden crop, early ripening variety. Very popular in Russia.

Yellow early

The shoots of this variety of vegetables can be eaten raw.

Mary Washington

A mid-early crop variety with fairly large shoots of a yellowish tint. It tastes great, regardless of the cooking method.

snow head

It is a mid-season variety, and its shoots can be consumed raw or used for preparations.

Harvest

The variety is characterized by high yield; the vegetable shoots are large and thick, with pink heads.

Tsarskaya

The variety is resistant to frost and drought. Rarely affected by diseases and pests.

Dutch green

The variety is high-yielding, its shoots have a greenish color. The variety stands out among the rest with its most delicate taste.

Growing regions

The vegetable has been grown in Russia since the 18th century. Basically, it grows in the south (Crimea, Caucasus, Krasnodar Territory) and in the European part of our Motherland. There are also wild varieties in Siberia, where the plant survives frosts of thirty degrees.

Growing from seeds

This method is the most effective. It is not difficult to purchase seeds of various varieties in the store. The plant gives its first harvest after 3 years, after which it can be obtained for several decades.

Reproduction by dividing the bush

The second way to propagate a plant is by dividing the bush. It is recommended to use this method in the fall. An adult plant is dug up and the shoots are divided into separate parts. The shoots are planted in pre-prepared holes from fertilized soil.

Propagation by cuttings

Cuttings suitable for propagation can be obtained from late winter to early summer. Cuttings must be at least 15 centimeters in length. It is necessary to maintain the temperature around 20 degrees.

Forcing asparagus yourself in winter

To obtain succulent shoots of the plant, it is necessary to carry out winter forcing. To do this you will need a basement or a small greenhouse. The roots should be approximately four years old. In order for the vegetable to have strong shoots, it is imperative to constantly maintain the temperature below 10 degrees in the first 10 days and up to 18 degrees for the next 14 days.

Landing

Vegetables are planted in spring or before winter.

Spring planting

Before planting in the spring, the soil must be fertilized with humus. The soil is watered abundantly and planted in a trench 30 centimeters long. The growing period is until the buds sprout.

Autumn landing

If you plant asparagus in the autumn, you need to dig up the soil and apply superphosphate and potassium sulfate to each meter of soil. When planting, form a small mound to protect the plant from frost.

In open ground

Preliminary planting material is grown in a mini-greenhouse. The next step is to fertilize the soil in the garden. The soil is dug up, loosened and leveled. The distance between the beds is 35 centimeters. Seeds are planted at a depth of 2 centimeters.

In the greenhouse

The beds are prepared in the fall: the top layer is dug to 50 centimeters, the soil is supplied with organic matter and mineral fertilizers. When growing asparagus in a greenhouse, the plant will need frequent feeding, loosening, and getting rid of weeds.

Care

If you grow a vegetable, the gardener will have to regularly perform three steps: loosen, water and weed.

Diseases and pests

Another dangerous pest is the asparagus fly. They get rid of the pest by burning damaged plants.

Medicinal properties

The vegetable contains many useful elements that have a healing effect for various diseases.

For men

problems with urination;
decreased sexual function;
inflammation of the prostate gland.

During pregnancy

has a positive effect on the formation of the fetus;
helps get rid of swelling;
improves liver function.

For diabetes

If you regularly consume the product, it will help suppress blood sugar; if you follow a regular diet based on asparagus, insulin production will be normalized. For diabetes, the product is consumed in any form: raw, fried, boiled, stewed.

Contraindications

Eating vegetables is contraindicated for the following diseases:

stomach ulcer;
diseases of the digestive system;
rheumatism;
cystitis.

Collection

Asparagus begins to be harvested only in the third year. To ensure that the shoots do not lose their qualities, they must be collected within an hour or two.

Storage

The roots are trimmed, the stems are dipped in water and placed in the refrigerator. Shelf life in the refrigerator is about 3 days. The plant can be stored in the cellar and basement for several weeks.

Freezing

The shelf life of frozen asparagus is about 300 days. To freeze, follow these steps:

The vegetable is thoroughly washed, cut into pieces and poured into a colander.
Place the pieces into a pan of boiling water and cover with a lid for 3 minutes.
A colander with pieces of asparagus is dipped into ice water.
Take the vegetable out of the water, let the liquid drain and place the product in the container, close the lid tightly.
The container is moved to the freezer.

Recipes for delicious cooking

How to cook a vegetable at home? Check out our selection of the best recipes!

Fried asparagus with egg

Remove the roots from the asparagus and then boil the water. In order for the vegetable to be crispy, you need to dip the stems in boiling water (for about 2 minutes) and then plunge into ice water. Fry the vegetable in a preheated frying pan for 3 minutes. Add grated garlic, salt and pepper to taste. In another frying pan, prepare standard fried eggs.

First, carefully place the asparagus on a plate and place the egg on top. Sprinkle the dish with herbs. A healthy breakfast is ready!

Cream of green asparagus soup

Cut the asparagus stalks into small slices. Chop the onion into small pieces.
Pour chicken broth into the pan, add asparagus, onion and leave to cook for 10 minutes.
After cooking, grind the entire mixture with a blender.
In another saucepan, mix butter, flour and spices. Add asparagus puree and a glass of milk.
At the end, pour in the cream and cook until tender for 20 minutes.

Boiled green beans as a side dish

Preparation:

Cut the beans into small pieces and cook for 7 minutes.
Soak the almonds for 7 minutes, peel off the top crust.
Grind the almonds and garlic using a blender and fry in a frying pan until crispy.
At the end, add beans to the pan, pepper and salt to taste.

Bake in the oven

The dish is uncomplicated in execution.

Preparation:

Rinse the asparagus (0.5 kilograms) thoroughly, especially the tips.
Preheat the oven to 205 degrees.
Place a plastic bag greased with olive oil (2 tablespoons) on a baking sheet.
Place the asparagus on a baking sheet, leaving space between the pieces. The vegetable should be covered with oil, but evenly.
Add spices to taste.
Roast the asparagus for 15 minutes.

Stewed asparagus with chicken

Preparation:

Cut the chicken into small pieces and fry in vegetable oil.
Add the washed asparagus pieces quickly.
Add spices to taste and leave to simmer for about 10 minutes.
Cut the chili pepper into small pieces.
Cut the tomatoes into small slices.
Add peppers, tomatoes and tomato paste to the pan and simmer for another 10 minutes. A spicy, hearty dish is ready!

Salad with fresh carrots

To prepare the salad, boil the asparagus sprouts for 10 minutes, then cut into small pieces and pour into a salad bowl. Next, add green peas (canned, without water). Cut the carrots into thin strips and simmer in a frying pan over low heat for 10 minutes.

Prepare the sauce: mix vegetable oil (2 tablespoons), grated garlic (2 cloves) and vinegar (1 teaspoon). Mix the vegetables in a salad bowl, season with sauce, sprinkle sesame seeds on top of the dish. Salad ready!

Baked in creamy sauce

Place the green asparagus pieces on a baking sheet and bake for 15 minutes until golden brown.
Heat a frying pan and add cream to it. Place grated cheese on top and mix the resulting sauce thoroughly. Add salt and pepper to taste and simmer for 3 minutes until the sauce thickens.
Carefully place the vegetable on a plate and pour the sauce on top. The dish is ready!

Asparagus in Korean

Soy asparagus is used to prepare this dish.

Pour water over dried asparagus. The soaking time for the ingredient is 1 hour.
Chop the carrots on a coarse grater.
The next step is preparing the marinade. To do this, mix salt, sugar, pepper, vinegar and garlic. The marinade is put on fire and turned off as soon as the liquid boils.
The asparagus is cut into even pieces and the marinade is poured on top. Leave the dish in a warm place for 1 hour.

How to do:

Place soy asparagus in a deep bowl and pour boiling water over it for a couple of hours.
After 2 hours, place the asparagus in a colander and allow the water to drain (it should be left in another bowl). The asparagus is cut into small pieces.
In a separate bowl, prepare the marinade - mix vinegar, olive oil, salt, sugar, spices to taste.
Chop the onion and add to the asparagus.
First pour the marinade into the asparagus, and then water (the remaining liquid from the asparagus).
Leave the dish for a day, after which it is ready to eat!

Pie

Preparation:

Mix flour, butter and spices in a blender. Finally, pour water into the blender bowl and knead the dough.
Form the dough into a ball shape and then wrap it in cling film.
Leave the dough in the refrigerator for half an hour.

The beneficial properties of asparagus have been known for a long time: it has been used in cooking and medicine for more than two thousand years. The scientific name of this crop is . The rhizomes of the plant are sometimes used to prepare medicines, but more often young shoots up to 20 cm high are used.

Useful properties of asparagus and contraindications

The plant has a number of unique properties. Asparagus is low in calories but highly nutritious. This vegetable is often consumed by those who want to lose weight, as well as for the treatment of diabetes and other diseases.

Edible asparagus is very beneficial for the body because:

stabilizes blood pressure;
has diuretic properties;
has a beneficial effect on the liver;
provides a mild laxative effect;
increases immunity;
stops inflammatory processes;
helps cleanse the blood;
removes metabolic products and toxins from the body.

Before consuming asparagus, you should remember that this product is not suitable for those who have duodenal or stomach ulcers. Doctors also argue a lot about the effect of vegetables on the formation of stones in the kidneys and bladder. Therefore, people with these diseases should be careful about this culture.

Vitamins and other beneficial substances of asparagus

Many people do not know what is contained in asparagus. In fact, this is a unique vegetable that has a number of positive qualities. Asparagus shoots contain about 93% water and very little fat - 0.1%. This provides it with low calorie content.

Asparagus prevents the development of cellulite and helps smooth the skin.

100 g of asparagus includes:

protein – 2 g;
carbohydrates – 3 g;
dietary fiber – 1.5 g.

Of the minerals, the green vegetable contains (calculated per 100g):

potassium – 196 mg;
phosphorus – 62 mg;
calcium – 21 mg;
magnesium – 20 mg;
sodium – 2 mg;
iron – 1 mg.

Essential vitamins of asparagus (calculated per 100g):

C – 20 mg;
A – 8 mg;
Group B (B1 and B2) – 0.2 mg;
E – 2 mg;
RR – 1 mg.

The rich vitamin and mineral composition makes this vegetable very valuable. But this is not the entire list of useful substances.

What else is in asparagus:

Glutathione is a strong antioxidant consisting of three amino acids. It strengthens the immune system and reduces the likelihood of developing cancer.
Complex of anti-inflammatory substances. It includes saponins, rutin, quercetin, kaempferol.
Inulin is a natural polysaccharide that is a prebiotic, which means it helps maintain healthy intestinal microflora.

Benefits of asparagus for women

The medicinal properties of this plant were highly valued by the ancient healers of India. In Ayurveda, the eastern variety of asparagus shatavari is considered the most powerful herb for the treatment of female diseases.

Benefits of asparagus for women:

ensures the proper functioning of the reproductive organs;
balances hormonal levels;
has a rejuvenating effect;
suitable for fasting days and weight loss;
blocks the formation of tumors in the uterus and ovaries;
has an analgesic effect during menstruation;
eliminates mood swings during PMS;
increases the body's defenses.

This does not mean that the vegetable needs to be eaten in huge quantities. Since asparagus contains many vitamins, when consuming it, it is important to ensure that there are no allergies.

Applications of asparagus

There are many ways to use asparagus in cooking. It can be eaten raw or cooked, both hot and cold. The maximum amount of useful substances is contained in fresh vegetables, but not everyone likes the taste. Therefore, asparagus is boiled or fried. For longer storage, freeze or pickle. Before freezing, the shoots are usually blanched so that when storing they do not lose their beautiful color.

This plant is the best way to cure infertility.

The multifaceted benefits of the plant allow it to be used in various areas:

Only young shoots are suitable for food. Their optimal length is 15-20 cm, no more. The crop is harvested in spring and early summer. Later shoots become tough and tasteless. Therefore, it is better to eat at the height of the season. You can grow asparagus yourself. This plant will delight its owners for more than 20 years.

Asparagus officinalis and its uses

This variety of asparagus has long been revered in folk medicine. All parts of medicinal asparagus are used: not only rhizomes and shoots, but also fruits. In spring, shoots are collected. The berries are harvested in late summer and early autumn. The roots of asparagus officinalis are harvested at the very beginning of spring or late autumn.

Medicinal asparagus helps get rid of:

various problems with the gastrointestinal tract;
diseases of the prostate gland and weak potency;
lung diseases, inflammation in the body;
dermatitis and skin defects.

Asparagus helps in the treatment of rheumatism and arthritis. To do this, 60 g of dry crushed roots are poured with a liter of boiling water. After cooling, consume a tablespoon three times a day.

Asparagus for potency

Due to their characteristic shape, asparagus sprouts were used in ancient times in rituals of worship of Aphrodite. They also decorated the newlyweds' bed. In Egypt, the plant was especially popular with the pharaohs. Nowadays, a number of drugs for potency are produced based on asparagus.

Due to its high zinc content, the vegetable is included in the diet for any problems in the genitourinary system:

urinary disturbance;
decreased sexual desire;
inflammation of the prostate gland.

Asparagus is an aphrodisiac that stimulates the production of male hormones and sperm, and is a natural alternative to Viagra.

Asparagus during pregnancy

Vegetable sprouts are a storehouse of folic acid, which is so necessary for pregnant women. A valuable vitamin received by a woman in sufficient quantities ensures the normal development of the fetus without pathologies of the nervous system and brain. All microelements from this product are absorbed 100%.

In addition to folic acid, asparagus is important during pregnancy because:

superior to other vegetables in terms of vitamins and minerals;
due to its diuretic properties it reduces swelling;
magnesium stabilizes blood pressure and mood, relieves fatigue;
fiber ensures good digestion.

If there is no individual intolerance to the vegetable, then it must be included in the diet during pregnancy.

Asparagus white and green

At different stages of development, the plant has different colors. White are those shoots that have not yet broken through from under the earthen clod. They develop without sunlight, and therefore do not have a bright color. The shoots begin to turn green only when they rise above the surface of the earth. White asparagus is the most useful and at the same time the most expensive, since it is more difficult to grow: the shoots must be constantly hilled.

Useful properties of white asparagus:

has low calorie content;
easy to digest;
reduces the amount of sugar in the blood;
slows down the aging process in the body;
strengthens teeth and bones;
returns healthy appearance to hair and nails.

White and green asparagus also differ in taste. The light vegetable has a neutral, delicate aftertaste, with a subtle nutty undertone. Green asparagus has a richer flavor. This variety remains crispy even after cooking. It tastes similar to young pods.

Benefits of pickled asparagus

Asparagus is a seasonal vegetable, so it is prepared for future use in various ways. Canned asparagus can easily be found in the supermarket. When pickled, asparagus retains its minerals (sodium, phosphorus, calcium, magnesium). This method of processing does not reduce the amount of vitamins B and PP. Its calorie content does not exceed 15 kcal per 100g.

Pickled asparagus is an excellent ingredient for salads. It is recommended for use by hypertensive patients and those on a diet to improve the functioning of the cardiovascular system.
Despite all the beneficial properties, asparagus also has contraindications. People with diseases of the gastrointestinal tract and rheumatism should use this product with caution.

Asparagus in cooking

Most people prefer to cook the shoots, not knowing whether green asparagus can be eaten raw. In fact, the plant has virtually no contraindications. It is in its fresh form that it is the best option for treating various diseases.

In order for asparagus to bring maximum benefits, it should not be stored for more than two days from the date of purchase.

It should also be noted that raw asparagus is often added to smoothies or freshly squeezed fruit juices. The shoots can be chopped with other fruits or used to decorate a finished dish.

Young stems are prepared in a variety of ways. The simplest option is to boil it after preliminary cleaning. The shoots are covered with a hard skin; it must be carefully removed.
The boiled version is consumed as a side dish, an independent dish with vegetable oil or with mayonnaise-based sauces. Asparagus is a great addition to fish, meat, omelet, and seafood.
It goes well with all vegetables. Gourmets add it to fruit salads based on strawberries and grapefruit.

Basic methods of cooking asparagus:

steaming;
frying in a pan or on the grill;
baking in the oven, possibly under a cheese coat;
stewing with other vegetables (stew, sauté);
in the form of regular soups or cream soup;
as one of the ingredients of an omelet.

There are many culinary recipes with asparagus. The main rule: do not overheat it. Also, you should not add a lot of pepper, salt or other spices during cooking, so as not to interrupt your own taste and negate all its benefits.

As can be seen from the article, asparagus brings more benefits to the human body than harm. This is a plant that, when taken correctly, can improve health in the shortest possible time and saturate the body with all the necessary substances.

What are the benefits of asparagus - video

Asparagus is a delicious vegetable that is either at the peak of popularity or in oblivion. At this time, asparagus is becoming again in demand both as a tasty and healthy product, and as a medicinal plant. This vegetable began to spread in Russia only about 3 centuries ago, and its cultivation in our country is still not extensive enough, despite the ease of cultivation and the high benefits of this product.

What it is?

Asparagus is a perennial plant belonging to the Asparagus family. Another name for this plant is asparagus. It can grow successfully in one area for up to 20-25 years without transplantation, a real garden long-liver! The culture is frost-resistant; growing it in central Russia does not bring any trouble. Asparagus can also be found in the natural environment; the distribution areas of its wild plantations are the Crimea, Europe, the Caucasus and Western Siberia. Wild asparagus is considered healthier and tastier than garden-grown asparagus.

In garden conditions, asparagus is a spreading, highly branched plant up to 2 meters high. Its leaves are very small and underdeveloped, reminiscent of spruce needles. By this sign, many will be able to identify a plant that is often found in gardens and vegetable gardens and is used to decorate autumn bouquets; this is asparagus. As a rule, this variety of asparagus is a medicinal variety of this plant.

But what does this branchy “herringbone” have in common with edible short shoots? It's simple, asparagus sprouts are harvested in the spring when they reach a length of about 15-20 centimeters. At this stage of growth, branches and leaves have not yet formed on the shoots, so the sprouts are tender and juicy in taste, and there are practically no fibers in them.

Asparagus has 3 varieties - white, green and lilac (purple). The color of the shoots does not depend in any way on the variety of asparagus; it is determined by the method of cultivation. Green shoots are grown in the classical way; the sprouts are collected very carefully, because they are quite tender and fragile. The soil at the bottom of the sprout is dug up a little, the place where the shoot is attached to the root is located, it is cut off with a sharp knife, leaving a stump of about 2 centimeters.

Green asparagus is the most common, and its taste usually satisfies consumers.

Purple asparagus was invented by the French and has a more piquant, bitter taste than green asparagus. Purple asparagus sprouts are harvested at the moment when they have just recently appeared above the soil level and have not yet turned green.

The white variety of this vegetable is a delicacy; until some time ago it was served only in expensive restaurants along with truffles and black caviar. This exquisite type of asparagus will be discussed further.

How is it different from green?

To obtain white asparagus, an artificial mound of soil is made over the asparagus bush. Thus, young shoots grow without the presence of sunlight. They are collected as soon as the sprouts begin to break through the soil, at which point it cracks. The sprouts remain milky white in color because photosynthesis does not occur in them. Gourmets appreciate white asparagus for its milder taste and delicate texture compared to green and purple varieties of shoots.

The white variety of asparagus is the most expensive and noble, because the process of growing it is quite labor-intensive, and from one adult asparagus bush you can get only about 250 grams of shoots. This determines the high cost and value of this product.

Benefits and harms

Asparagus has a very extensive and rich vitamin and mineral composition.

It contains:

vitamin A, B vitamins, niacin (PP), ascorbic acid (vitamin C), vitamin E, biotin;
folic acid, which is extremely necessary during pregnancy and lactation;
potassium, magnesium, sodium and calcium, which regulate the functioning of the heart and blood vessels;
iron, phosphorus and zinc, which have a positive effect on hematopoietic processes, the functioning of the nervous system, helping to prevent osteoporosis, and the body’s ability to recover;
a large amount of asparagine - a substance that dilates blood vessels and has a protective effect on the heart;
fiber, which has a positive effect on the gastrointestinal tract.

Asparagus is considered literally a healing vegetable; it has a mild diuretic and choleretic effect, helps with joint diseases, such as various types of rheumatism and gout. Asparagus sprouts have antifungal properties and, due to their high vitamin C content, have a powerful antioxidant effect.

In addition to its beneficial properties, asparagus also has contraindications. You should refrain from eating asparagus shoots:

with peptic ulcer;
with a tendency to urolithiasis, since asparagus promotes the accumulation of oxalates in the body;
during an exacerbation of cystitis;
with prostatitis;
in case of individual intolerance to the product (sometimes causes allergic reactions).

The first step in preparing any asparagus dishes is its heat treatment.

How to prepare the stems?

First, you need to thoroughly wash the asparagus shoots; the scales on the head are often clogged with sand, since white asparagus is completely covered with soil during cultivation. Therefore, if it is impossible to wash the stem from sand, the scales are removed.
Next, the asparagus is peeled from the top layer; it is quite rough and hard. Therefore, it is necessary to clean the shoots efficiently so that there are no areas covered with thick skin.
The lower part of the stem is cut off by about a quarter, if the asparagus is fresh - by a fifth. Fresh asparagus is elastic, bends without problems and returns to its shape; moisture should appear on the cut.
The shoots are tied in bunches and immersed in boiling water with the cuts down. The top part does not have to be covered with water; it is quite tender and can be cooked using steam.
Cook the asparagus for about 10-15 minutes; you can add salt and oil to the water to taste. It is important not to overcook the vegetable; the shoots should stand vertically in the same way as at the beginning of the process.
After cooking, immerse the cooked stems in a container of cold water.
The peelings remaining during the process are not thrown away, but are used in further cooking, for example, when preparing soup or sauce. You can also use the water remaining during the cooking process.

Best Recipes

The use of asparagus in cooking is quite versatile, because you can make soup, a side dish, bake it, fry it, and pickle it for the winter. It's easy to prepare gourmet, restaurant-quality dishes at home using fresh asparagus spears.

White asparagus soup

Ingredients:

white asparagus – 1kg;
milk – 3 glasses;
butter – 50 grams;
flour – 30 grams;
yolks – 3 pieces;
parsley;
salt, pepper - to taste.

Prepare the sprouts for cooking, boil for 20 minutes. The remaining broth should be saved. Cut off the ends of the stems and reserve for serving. Cut the remaining shoots and blend in a blender with a small amount of broth. You can additionally rub through a sieve.

Take the remaining broth, add enough milk to it to make a total of about 1 liter. Melt the butter over the fire, add the flour and stir for a couple of minutes. Next, pour in the broth with milk in a thin stream, stirring continuously, add the prepared puree. Cook until thickened.

To serve, take a soup plate, place 1 yolk on the bottom and whisk quickly with a fork, gradually pouring in the soup. Garnish with stem tips and chopped parsley.

Pickled

Ingredients:

1 kg of asparagus;
1.5 liters of water;
1 glass of honey;
peppercorns;
wine vinegar – 1 tablespoon.

Prepare the marinade - mix water, honey, vinegar, pepper, bring to a boil. The stems must be washed and cleaned well, cut to the size of the container. Place asparagus in sterilized jars and fill with marinade to the very top. Store the product in the refrigerator.

Until recently, asparagus was unfairly forgotten. And in vain. It was once called the royal vegetable. Ordinary people were forbidden to grow this plant - only the nobility could use it. Today, many summer residents and amateur gardeners grow crops on their plots.

What kind of plant is asparagus?

Asparagus (lat. Asparagus) is a vegetable crop. In total, this plant has about 200 species, in Russia there are only eight. Some of them are herbs, others are shrubs.

It is the species of the latter that bear the name “asparagus”. The plants decorate the garden with beautiful stems and are added to bouquets. Herbaceous types of asparagus have excellent taste. Therefore, delicious and healthy dishes are prepared from this plant.

Beneficial features

The benefit of the culture lies in the wealth of vitamins, macro- and microelements, of which there are many.

Sufficient amounts of the necessary substances make asparagus unique. Its 100 grams contain:

fat – 0.1 g;
proteins – 1.9 g;
carbohydrates – 3.2 g;
fiber – 1.5 g (dietary fiber);
vitamin C – 20 mg, vitamin PP – 1.4 mg, which puts it next to dates, parsley and Jerusalem artichoke, as well as prunes;
vitamin A – 8.3 mcg (for example, an orange has only 8 mcg);
There are also relatively many B vitamins: B1 and B2 – 0.1 mg each – more only in cabbage (Brussels sprouts), dried apricots and dandelion leaves;
potassium content - 195.8 mg, phosphorus - 6.2 mg.

Good to know! Magnesium, calcium, sodium and iron are present.

Effect on the body:

has a positive effect on the functioning of the cardiovascular system;
helps lower blood pressure;
often prescribed to pregnant women due to its folic acid content;
participates in the excretion of urea, as well as phosphates, which has a positive effect on the functioning of the bladder;
regulates glucose levels;
improves skin condition;
has antibacterial properties;
improves metabolism;
helps absorb calcium;
helps reduce excess weight (due to low calorie content - 21 kcal);
improves digestion, reduces gas formation;
increases potency in men.

Where does asparagus grow?

Asparagus grows in an area that is located on two continents: Eurasia and Africa. This is due to its unpretentiousness in weather conditions for growth. Asparagus can also be seen in the Moscow region. It tolerates both heat and cold (it grows at temperatures below zero).

It only does not tolerate sharp frosts. The perennial plant can grow for up to two decades in one place, which makes it tempting as a crop for summer residents and amateur gardeners.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.

Plants often lack nutrition and useful minerals

It has the following properties:

Allows increase productivity by 50% in just a few weeks of use.
You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
Absolutely safe

How does asparagus grow?

Although the plant is unpretentious, there are favorable conditions for it.

Namely:

open sunny area;
a lot of free space;
preferably south windless side;
fertile soil (sandy soil is also suitable), rich in humus, not acidic;
no weeds.

Let's celebrate! The crop grows in the form of bushes or shrubs. In the first case, there are shoots and stems, in the second, parts of the plant will form pods.

White asparagus

The uniqueness of this type of plant is in its “habitat” - underground. Asparagus can be placed on a par with delicacies: truffles and artichokes. Fans of healthy eating did not ignore the beneficial qualities.

Many vegetarians include this plant in their diet in raw and cooked form. And for good reason – it tastes very good. When caring for the plant, it is covered with soil. Growing this crop is labor-intensive. This fact determines the high cost.

Green asparagus

This type has even brighter and more pronounced taste qualities. This is achieved due to the high content of vitamins B, C, folic acid, and antioxidants. In England, culture is popular.

This fact is explained by a suitable climate and a suitable harvest, the harvest of which falls from the middle of the spring season to the beginning of July. The plants are grown by farmers. You can buy asparagus at any supermarket.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - tomatoes. The bushes grew and bloomed together, they yielded more than usual. And they did not suffer from late blight, this is the main thing.

Fertilizer really gives more intensive growth to garden plants, and they bear fruit much better. Nowadays you can’t grow a normal harvest without fertilizer, and this fertilizing increases the amount of vegetables, so I’m very pleased with the result.”

Purple asparagus

The color of the crop acquires due to the different solar irradiation that occurs in the initial stage of photosynthesis (the first rays of the sun). Purple asparagus is grown in garden beds, like all ordinary vegetables. Taste with bitterness. If it is subjected to heat treatment, it turns green.

Important information: the harvest must be harvested on time - an overexposed plant loses its taste and the stems harden. It is very important to plant the crop in soil suitable for it.

How to grow asparagus in the garden?

The method of growing asparagus is accessible to everyone because of its simplicity. It is propagated by planting and dividing the bush.

Spring planting asparagus

In early spring, you can plant vegetables in the garden. For this:

the seeds are thrown into the prepared garden soil to a depth of 3 cm. The distance between the seeds is 30 cm. This method will allow seedlings to be planted in this place later;
the holes must not be forgotten to be treated with humus and compost;
regularly weed the soil, water and feed;
Choose the sunny side of the garden when planting.

Let's celebrate! In a prepared area, the crop grows for 20 years and is resistant to low temperatures.

Autumn planting

The vegetable is also planted in the fall. The planting technology is the same as in spring. The difference is that the seedlings are buried in soil. The sprouts are hidden inside a mound of soil. The furrows are mulched with humus (or peat). The seedling planting scheme is no different.

When severe frosts are forecast, insulation is laid on top and removed in the spring. The soil is carefully loosened and watered with warm water.

Growing asparagus from seeds

To grow seeds using this method, seeds are placed in a box (in moistened sand) in the fall. Then put it in the refrigerator. At the beginning of spring, the seeds are sown in the ground. The plants are harvested no earlier than after 2 years.
Another way to grow from seeds is to obtain seedlings. Seeds are sown in small containers. Best grown in a greenhouse. The pots are placed in a place well lit by the sun. Drafts are extremely undesirable.

Good to know! The seedlings are constantly cared for: periodically watered and loosened the soil. Then in the fall you can get rhizomes. After this, the crop is prepared for winter: shoots are cut off at the roots, and the soil is also insulated.

Reproduction by dividing the bush

The best and easiest way to propagate asparagus is by dividing the bush. This propagation method can be used from spring to autumn, which is very convenient. Young plants are replanted every year, and adults - once every 10 years.

How does asparagus grow from rhizomes?

You can prepare for this method of planting in the fall. To do this, you need to dig up the rhizomes and then cut them into several parts. Each part should have a bud. Rhizomes will overwinter well in the ground, but to do this they need to be well covered.

Before planting, the soil is fertilized. After planting, a small earthen hill is formed above the bed. This method will protect against frost. In spring, rhizomes are planted in soil fertilized with compost at a distance of 40 cm, to a depth of 25 cm.

Asparagus care

After the second year after planting, the soil is fertilized with minerals, and the soil is loosened along the bed.
In extreme heat, moisten the soil. Then the plant will not taste bitter.
When the temperature drops significantly, asparagus is covered with leaves and mulch.
In autumn, feed with superphosphate.
When fertilizers are applied, the soil is loosened so that the rhizomes are not damaged.

Diseases, pests and treatment

Common diseases, pests and control methods:

Red rot. This disease is terrible for the rhizomes of the plant. After the red rot “occupies” the root system, the remaining parts of the asparagus die. Rot can infect a large area of land. To prevent this from happening, you need to try to control the healthy growth of the crop and not let the situation get worse if an infection occurs. Then you will have to get rid of all the plants and treat the entire area. Then plant the seeds again. Contaminated soil is usually treated with Fundazol.
Asparagus leaf beetle– a bug of black (maybe yellow) color. The larvae cause irreparable damage to the leaves - hence the name of the pest. Fights the leaf beetle with the help of Fitoverm, as well as Actellik.
In spring, asparagus flies begin to attack asparagus. Its larvae feast on shoots. Because of this, holes appear on them and growth stops. The plant becomes unsuitable for food. Chlorophos helps against asparagus fly.

How to harvest?

After three years, the shoots are removed. If the plant has grown. Otherwise, collection is made after a year;
In spring, the first shoots are carefully cut off according to the frequency of their appearance. The soil is hilled up and also loosened. All actions are performed several times;
at the end of harvesting, up to 5 shoots are left in the soil. They gradually grow into stems, thanks to which asparagus accumulates useful substances;
Also, at the end of the harvest, the crop is carefully looked after for the next successful harvest.

How to properly store asparagus?

The best temperature for storage is from 0 to +1 degrees, humidity is 90%. Under such conditions, the sprouts retain their taste and benefits.

The storage time of asparagus is affected by several conditions:

The plant is stored with the heads closed. Sprouted fruits cannot be stored or consumed.
The green type is selected according to the size of the shoots (up to 8 cm), and the white type - according to thickness (the thicker the better).
In the refrigerator, asparagus should be stored in a special container.
If a white coating or dry skin appears, the vegetable cannot be stored for long (it is already overripe).
Sometimes the sprouts are placed in the refrigerator in a container of water.
If you wrap the cut areas with a damp cloth, you can increase the storage time.
You can also sprinkle salt in a container and put it in the refrigerator.
The vegetable stores well in the freezer.

Storage throughout the year:

cut into pieces and dry. Pour bran and salt into a barrel, 7 cm of the plant on top. Continue until the container is full;
Burn asparagus sections until black. Fill the bottom of the box with coal. Place the vegetable tightly in silk paper on top and sprinkle with charcoal. Fill to the top and cover.

For those who want to grow vegetables in their own garden, the following proven varieties are suitable:

Dutch green. This variety is intended to be purchased in the form of rhizomes. The harvest is harvested after a year. The roots are immediately planted in the soil. The sprouts are most often green. Dutch is not afraid of cold and is pleasant to the taste.
Arzhentelskaya. Early ripening variety. Shoots grow in late spring. They have a light yellow hue, tender flesh and a delicate taste. Arzhentelskaya is resistant to low temperatures and feels good in winter. A prerequisite is fertile soil. The plant of this variety reproduces by seeds.
Glory to Brunswick. Ripens late. Not afraid of frost. It tastes good. Vegetables of this variety can be canned. Braunschweig's glory grows in the form of shoots that are light in color.
Snowy head. It got its name thanks to its white head. Mid-season variety. The pointed shoots can be prepared by canning, or they can be consumed raw.

How to cook asparagus?

Due to the variety of crop varieties, the characteristics of each must be taken into account during preparation. The most commonly used type in cooking is white asparagus.

Cooking rules:

The plants are peeled because it is inedible.
They are tied in a bundle so that the shape is retained during cooking.
The bunch is immersed in boiling water, pre-salted. Vegetable oil and lemon juice should already be added to the water.
Cook until done (several minutes).
The bundle is taken out and untied.
The finished vegetable is seasoned with oil, and when cooled it is added to salads.

Rules for cooking green asparagus:

Unlike white, green does not need to be cleaned. It is prepared by frying in oil with the addition of black pepper.
The ends are trimmed due to the rough taste.
It is boiled and then dipped in very cold water to preserve its green color.
Salads are made from the plant, it is fried or baked.

Let's celebrate! Asparagus is unpretentious in planting, growth and care. It gives great taste. Useful qualities help maintain health. The decorative appearance of the plant pleases the eye in a bouquet and in the garden. The culture is recommended for all summer residents and amateur gardeners.