About asparagus[edit | edit source]
Asparagus are the vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.
Unlike most vegetables, where the smaller and thinner are the more tender, thick asparagus stalks have more tender volume to the proportion of skin. When asparagus have been too long in the market, the cut ends will have dried and gone slightly concave. The best asparagus are picked and washed while the water comes to the boil. Fastidious cooks scrape asparagus stalks with a vegetable peeler, stroking away from the head, and refresh them in ice-cold water before steaming them; the peel is often added back to the cooking water and removed only after the asparagus is done, this is supposed to prevent diluting the flavor.
Asparagus appears in markets as early as February, but the peak of this crop's season is in April and May. Asparagus can be found in green and white varieties. Green asparagus is the most common in the United States, while the white is more popular in Europe. White asparagus is grown under the soil. This does not allow the sun's rays to penetrate the plant, and therefore it does not produce the chlorophyll necessary to produce the green color. When eaten raw, white asparagus has a sweet, nutty taste.
Asparagus is favorite vegetable to be created as soups. Besides for consuming its delicious style, this vegetable is additionally typically used as a weapon against [].
White asparagus[edit | edit source]
White asparagus is cultivated by denying the plants light while they are being grown.
Selection[edit | edit source]
Choose firm yet tender stalks. For the green variety, choose stalks with deep green or purplish tips that are closed and compact. Avoid excessively sandy spears. Stalks with a narrow diameter are more tender than thick ones.
Storage[edit | edit source]
Store stalks, with bottoms wrapped in a damp paper towel, in the crisper section of the refrigerator; if you don't have a crisper, put them in plastic bags and place them in the coldest part of the refrigerator. It is best to eat asparagus the day it is purchased, because the flavor lessens with each passing day.
Preparation and Cooking[edit | edit source]
Wash asparagus in cool running water. Snap off tough ends at their natural breaking point. Before cooking white asparagus, it first must be peeled so that no skin remains. This can be done using a potato peeler. White asparagus needs to be cooked until completely tender, while the green variety can be stir-fried, lightly steamed or cooked in the microwave.