All about asparagus

From March to May, we can find fresh, delicious asparagus. Asparagus have high nutritional value, having a low-calorie (20 calories only about 5), no fat and cholesterol and they have much potassium, folic acid, thiamine and vitamin B6, A and C.
They have dietary and particularly diuretic actions and many vitamins and minerals, but watch out because it is not recommended for people with rheumatism, arthritis, gout, kidney stones and bladder infections because it contains oxalic acid.
During cooking, the loss of vitamins varies from 27-40%.

Asparagus can be green or white, depending on whether grown on or above the earth.In Greece, asparagus is grown in Macedonia and Thrace. If there is an uncultivated area near you, river or stream or olive trees, you may be lucky and find wild asparagus.

The Asparagus should be tight, fresh, tender, have bright color and closed ends and preferably with the same diameter, in order to be cooked evenly. But it should not be soft. To make sure you are tender, break the stem near the base. If break clean, with crisp audio without threads, it is fresh and tender.
Keep them in the refrigerator, washed and dry, wrapped in paper in a plastic bag for 2-3 days.
You can put them in the freezer. You should wash them well and just cut the stalk. You can leave them whole or cut them into large pieces. Then, they are blanched in boiling water, diped in cold water and let them drain. You put them in bags and close well, leaving all the air out. Left in the freezer for about eight months. No need to defrost cooked.

Before cooking dirty. Cut little of the asparagus and peel with a special tool, starting just below the top and downwards. but they want a little attention to not break our asparagus.

We can cook in so many ways:

Boiling:
Put them in boiling salted water. You can add a little lemon juice.

Steamed:
They want about 5-8 minutes again, but if asparagus is very large it may take up to 20 better as they retain their nutrients and flavor.

In both these ways, you can tie in bunches and put upright. It takes about 5-8 minutes, but if it is very large it may take up to 20 minutes to make. To see if dip is ready, put a knife on the stem.

Chinese-style:
Cut diagonally into small pieces (about 1 cm.), leaving the tips whole. Fry with a little oil in a wok, for 3-5 minutes.

On the grill:
Sprinkle them with olive oil and cook on the grill for 3-5 minutes. Serve with salt, pepper and lemon

In the oven:
Put them in the pan, pour salt and oil and bake at 200 ° for 10-12 minutes.

In the microwave:
If you put the asparagus whole, place them in a bowl with the tips toward the center. Add 1/4 cups of water and cover it well. Put the oven on stronger and leave for 4-7 minutes (or 3-5 if you cut them). Halfway through cooking, stir or turn them over.

Asparagus can eat alone with mayonnaise or lemon, are nice omelet, gkratinarontai baked with cheese of, pans, made puree, soup cooked with meat or pasta. Within the site you can find different recipes with asparagus. Let’s look at a few:

Asparagus with potatoes in the oven

Risotto with asparagus

Omelette with asparagus

Pork with asparagus

Pasta with asparagus and mushrooms

Tart with asparagus and cheese

Asparagus Soup Velours

Asparagus meatballs

Asparagus rolls

Source : https://www.sintagespareas.gr/simboules/afieromata/33-ola-gia-ta-sparaggia