Asparagus or asparagus is a perennial plant that belongs to the Asparagus family and is the closest relative of onions and garlic. The bush produces long, juicy and dense shoots that have small needle-shaped leaves of various shades - from whitish to purple. These shoots contain many vitamins and minerals, therefore, they are used both in cooking and in medicine.
Varieties of Asparagus
There are several varieties of asparagus:
- Green. The most popular type of asparagus, as the crop is harvested year-round. So, a vegetable is always available not only in frozen but also in fresh form. Green asparagus - young shoots of a bushy plant growing outdoors. After cooking, it remains juicy and crispy. The green variety of vegetables contains more vitamins and minerals than its counterparts.
- White. Ripens from March to June and is a seasonal delicacy. When growing, the shrub is fully subject to earthing up with well-fertilized loose soil. Such garden manipulation allows you to protect the plant from sunlight, due to which the shoots are white in color. The cost of such asparagus is high because it is difficult to cultivate. Unlike green asparagus, it has a more delicate taste.
- Purple. It is the rarest and rather unusual variety, which has a slightly bitter taste. Grown in the dark with short sessions of sunlight. During heat treatment, purple asparagus becomes green.
- Soya (bean). This is a product that is obtained after heat treatment of soybeans. Often used in diet food.
Soy asparagus is also known as Korean. This is not a variation of the Asparagus family, but a foam that is removed from boiling soy milk during the preparation of crushed soybeans, and then processed using the appropriate technology.
Composition and calorie content
Asparagus of any variety is rich in valuable vitamins and minerals, as can be seen from the following table:
Substance | Concentration per 100 g |
Vitamins | |
A | 82.8 mcg |
B1 (thiamine) | 0.1 mg |
B2 (riboflavin) | 0.1 mg |
B3 (nicotinic acid, vitamin PP) | 1.1 mcg (40% of the daily intake of vitamin) |
B9 (folic acid) | 262 m |
C | 20.2 mg |
E | 1.9 mg |
Beta Carotene (provitamin A) | 0.6 mg |
Macro and microelements | |
Iron | 1 mg |
Potassium | 195.8 mg |
Calcium | 21 mg |
Magnesium | 20.2 mg |
Sodium | 2 mg |
Phosphorus | 62.1 mg |
Chemical composition | |
Water | 93 g |
Carbohydrates | 3 g |
Disaccharides and Monosaccharides | 2.2 g |
Squirrels | 2 g |
Alimentary fiber | 1.5 g |
Starch | 1 g |
Ash | 0.5 g |
Organic acids | 0.1 g |
Fats | 0.1 g |
Calorie content | 21 kcal |
It should be noted that the exact composition of asparagus is slightly different depending on the specific variety:
- soy asparagus is rich in vitamins B, D and E, lecithin (participates in the processes of cell regeneration, helps normalize the functioning of the nervous system and brain) and choline (increases the resistance of cells to harmful factors);
- white asparagus is rich in vitamins A, B1, C and E, calcium, potassium and phosphorus;
- green asparagus has the richest formulations - it contains vitamins A, B1, B2, B4, B9, E, C, K, micro and macro elements indicated in the table, as well as manganese, copper, selenium and niacin.
Beneficial features
Due to the content of the mass of useful elements, asparagus is especially useful for the body, is easily absorbed and can be a constant component of dietary nutrition. What exactly is the benefit of the vegetable, we find out further.
General benefit
The use of asparagus in food is especially useful for the body, since the vegetable has the following properties:
- Gives energy. Despite the low calorie content, asparagus contains carbohydrates, which give the necessary energy and energy boost for daily work.
- Cleanses the body. Asparagus activates the kidneys due to the content of potassium salts and asparagus acid, thereby facilitating the output of decay products. In addition, it includes ballast substances that contribute to the removal of toxins and toxins.
- Has a diuretic effect. This is due to the presence of potassium in the vegetable. Thanks to this effect, asparagus can be consumed for problems with urination, prostatitis, edema and diabetes.
- Improves digestion. Asparagus contains coarse insoluble fibers that positively affect the intestinal microflora, reduce gas formation and increase the tone of intestinal muscles.
- Stimulates diuresis. Asparagus helps increase urine output, which can be explained by the presence of aspartic acid in its composition.
- Supports the work of the cardiovascular system. Asparagus contains coumarins - substances that strengthen the walls of blood vessels, regulate blood coagulation and prevent blood clots. In addition, it contains asparagine, which dilates blood vessels and lowers blood pressure, removes ammonia from the body and stimulates the work of the heart muscle, so asparagus is recommended for people who have had a heart attack. Favorably on the heart and blood vessels also affect magnesium, potassium and iron.
- Normalizes cholesterol. Asparagus contains saponins that can restore lipid metabolism and lower cholesterol.
- Removes phlegm. Saponins irritate the gastric mucosa and provoke increased secretion of all glands. As a result, liquefaction of sputum occurs, so the bronchi can be cleared of mucus that has formed on the bronchial tree.
- Improves vision. Due to its beta-carotene content, asparagus helps improve vision. In addition, carotenes prevent the development of cancer and improve skin condition.
- Supports bone tissue. Asparagus contains a large amount of minerals, including calcium and phosphorus. They help strengthen tissues (bone, building).
- Speeds up regeneration processes. Zinc in asparagus helps to heal wounds and strengthen connective tissue.
- It has a calming effect.. Asparagus helps to normalize the state of the nervous system by providing a calming effect, because it contains magnesium.
- Prevents various diseases. Niacin or vitamin PP prevents and treats pellagra (a type of vitamin deficiency), hepatitis, cirrhosis, atherosclerosis. In addition, the vitamin helps to relax the blood vessels, reduce blood pressure and improve blood circulation. Asparagus also contains folic acid, which supports cell health and prevents liver disease.
- Improves skin condition. Asparagus juice due to the content of a large number of antioxidants is used for cosmetic purposes. This product produces an exfoliating, cleansing and softening effect. In addition, asparagus prevents premature skin aging.
Asparagus has a positive effect on the nervous system, heart, blood vessels, blood circulation, organs of the gastrointestinal tract and respiratory system. In addition, the product supports the health of the genitourinary system.
The beneficial properties of asparagus are described in the program “On the most important thing”:
What is beneficial for women?
Asparagus is extremely beneficial for the female body. It contributes to the formation of sex hormones, and during menstruation reduces bloating and pain, soothes, improves mood and relieves chronic fatigue syndrome. In addition, the composition of the vegetable includes iodine, which is useful to all women.
Special attention should be paid to the benefits of asparagus during pregnancy. Due to the content of folic acid, it supports the development of the fetus in the womb, combats congenital malformations and other heart problems.
Women who plan to have a baby, several months before conception should regularly take folic acid in order to reduce the risk of developing various defects in a child by 5 times.
What is useful for men?
Asparagus is of particular importance for men, as it stimulates their sex drive and helps increase potency.
Men can also use asparagus as a cure for a hangover. According to research by scientists at a Korean institute, vegetable juice consists of elements and amino acids that accelerate the breakdown of alcohol decay products, and therefore help eliminate the symptoms of a hangover.
Contraindications and harm
Despite all the benefits, asparagus when consumed in large quantities can be harmful:
- enhances the work of the kidneys and, as a result, gives the urine an unpleasant odor, since it is 94% water;
- causes the development of diabetes.
In addition, there are indications in which it is worth abandoning the use of asparagus. These include:
- individual intolerance to the substances contained in this plant;
- increased tendency to allergies (in some people with this problem, even a simple contact with asparagus can cause hives);
- gastric and duodenal ulcer;
- acute gastrointestinal diseases, because asparagus irritates the gastric mucosa;
- predisposition to urolithiasis, since the use of asparagus can lead to an excess of oxalic acid salts and provoke the development of the disease;
- acute cystitis, prostatitis;
- articular rheumatism.
If there are no contraindications, then asparagus can be confidently used not only in cooking, but also in cosmetology, and in medicine.
How to choose and store?
When buying asparagus in a store, you should pay attention to its freshness, as evidenced by such signs:
- asparagus stalks are smooth, delicate, elastic and have a light shiny tint;
- shoots are solid and have closed heads;
- if you rub the shoots against each other, a creak should be issued like freshly washed glass;
- places of slices are dry and fresh, do not look dried out.
If asparagus is grown in the garden, then for consumption young shoots need to be cooked in the spring, while some differences should be taken into account depending on the variety of the plant:
- harvest white asparagus shoots when they are in the ground so that they can maintain their tenderness and softness (the lower part of the stems must be cleaned using a knife for peeling potatoes);
- harvest green asparagus shoots when they grow to 20 cm, acquire a coarser structure, become green, elastic and smooth (you need to cut the stiff part of the petiole 2-3 cm long).
Fresh product should be stored in the lower compartment of the refrigerator for 3-4 days. If you update the slices and immerse the sprouts in water, they can be stored for about 5-7 days. If the asparagus is overexposed, then it will lose its useful qualities. For long-term storage, asparagus can be frozen, but it must first be boiled.
Rhizomes, grass and asparagus fruits are used for medicinal purposes, so attention should be paid to their harvesting:
- Harvest the roots in early spring or autumn, when the aerial part wilts. They need to be dug, cleaned of soil, washed under running water and cut into pieces. Dry them in the open air under a canopy, spreading a thin layer on paper or fabric. The roots can also be dried in the oven, which must be preheated to 45 degrees. Dried raw materials can be stored for up to 2 years.
- Harvest young shoots during flowering - in spring or early summer. Cut the tops about 30 cm long, dry in the open in the shade or in a room with good ventilation. The grass needs to be spread out in a thin layer on paper or fabric.
- Harvest fruits after full ripening - from August to September. You need to act on the same principle as when harvesting shoots.
Store blanks in paper or canvas bags, as well as in wooden containers.
The use of asparagus in medicine
In folk medicine, asparagus has been widely used. A specific tool based on it is selected depending on which ailment has to be treated.
Infusion of rhizomes is used as a diuretic for such ailments:
- dropsy;
- kidney stone disease;
- inflammation of the bladder;
- particularly difficult urination;
- pain in the vessels;
- arthritis;
- rheumatism.
An infusion of roots is also used for tachycardia and epilepsy, but already as a sedative.
A decoction with a sedative effect is also prepared on the basis of the roots, which is used for problems such as:
- neurosis;
- hysteria;
- diabetes mellitus (a decoction lowers blood sugar);
- pyelonephritis;
- cystitis;
- urolithiasis disease;
- prostate adenoma.
The infusion of the underground part and young stems can be treated for diseases of the stomach, but the infusion of the aboveground part is useful for diseases of the kidneys, bladder and heart.
A decoction of the fruit is especially indicated for pathologies such as:
- diarrhea;
- dysentery;
- impotence.
In addition, asparagus seeds can be used as a diuretic. Based on them, an infusion will also be prepared that helps against impotence and helps to cleanse the body of toxins and toxins.
Here are some asparagus based recipes:
- Grind root, grass and young shoots. Mix and take 1 tbsp. l mix, throw in a thermos and pour 200 ml of boiling water. Insist the composition for a couple of hours, and then use every 2-3 hours for 1 tbsp. Such an infusion can be applied externally, making compresses from skin rashes on their basis.
- Grind 60 g of roots and pour 1 liter of boiling water. Cool and take 1 tbsp. thrice a day. Such an infusion is effective for arthritis and rheumatism.
- Grind the shoots, take 3 hours of raw materials and brew 1 cup of boiling water. Drink 1-2 tbsp. The course of treatment is 3-4 weeks. The tool helps against diseases of the musculoskeletal system.
- Chew a piece of fresh root to relieve toothache, as it has an analgesic effect.
- Regularly use boiled or canned shoots to prevent heart attack and stroke.
It should be noted that in the pharmacy you can buy products containing asparagus, which help to normalize blood pressure, slow down the heart rate, strengthen diuresis and expand peripheral vessels. Such drugs are often prescribed for diseases of the cardiovascular system, dropsy and edema of the lower extremities.
In many countries, asparagus extract is prescribed intravenously for high blood pressure and arrhythmias.
Application in dermatology and cosmetology
In dermatology, asparagus is used in the complex treatment of vesicular dermatitis, since it has an anti-inflammatory effect. In addition, the rhizome and young shoots are useful for problems such as:
- allergic dermatoses;
- pyoderma;
- Vitiligo
- lichen planus;
- psoriasis.
In addition, the rhizome of the plant is used as a blood purifier for skin pathologies like eczema and exudative diathesis.
Asparagus is also used in cosmetology to act on aging skin cells, as it prevents their aging and supports youth. For this purpose, masks for the skin and neck are prepared in the spa salons based on young asparagus shoots. In addition, such skin care products help fight skin problems, contribute to its deep cleansing, softening and nourishing with beneficial elements.
With the regular use of asparagus masks and eating the product, the skin will look young, toned and supple.
Of course, you can cook masks based on asparagus at home. In this case, you can use various varieties of plants - from green to Korean. Here are the best recipes for face masks:
- With honey. Grind young shoots, take 1 tbsp. and mix with 3 tbsp. honey and 3 drops of lemon essential oil. Apply the resulting mixture to the face, which is previously washed and cleaned with tonic. After half an hour, wash off the mask with cool water, dry your face with a towel and apply thermal water.
- With cucumber. Mix 1 tbsp. chopped asparagus and 3 tbsp.cucumber pulp. Grind the mixture with a blender to a homogeneous consistency, add 3 drops of rosemary essential oil and mix thoroughly. Wash your face with warm water and clean with tonic, and then apply a mask and leave for 30 minutes. Wash it off with cool water, dry your face with a towel and apply thermal water.
- With butter. Grate fresh asparagus sprouts, put on cheesecloth and squeeze the juice, which is mixed with the same amount of olive, peach or almond oil. In the resulting composition, moisten cotton pads, which are carefully applied to the eyes. After 20-30 minutes, remove the discs and rinse off the rest of the mixture. To effectively fight wrinkles around the eyes, make such an asparagus-oil compress every day for 2-3 weeks.
Any mask based on asparagus should be used immediately after preparation.
The use of asparagus in cooking
Asparagus is ideal for a healthy and dietary diet, as it has a low calorie content and contributes to the burning of fat, including visceral fat. The product has a beneficial effect on digestion, as it removes food “garbage” from the intestines, harmful salts and excess fluid. In addition, asparagus has an antioxidant effect and significantly reduces blood sugar, therefore it is recommended for diabetics.
Asparagus goes well with various sauces; it can be consumed hot or cold. In any case, it should be prepared for several days after cleaning from the garden, as it is a perishable product and gradually loses its strength.
You can read more about recipes for asparagus-based dishes that you can safely cook even on a diet.
Boiled asparagus
Boiled asparagus can be served as a side dish to the main dish or used as an ingredient for salad. In any case, it is prepared as follows:
- Peel green asparagus from the middle of the stem to the very bottom, and white asparagus only under the apex. For cleaning, it is better to use a potato peeler.
- Cut a piece of 2 cm long from the end of the stem, and then make all the shoots about the same length.
- Stalks are tied in a bunch, which is laid out in a pan with the bottom part down, since it is more rigid. In addition, a small weight should be attached to the end of the beam so that it can stay at the bottom.
- Pour water into the pan so that the tops of the stems rise above its level by about 5 cm. The remaining tips are cooked under the influence of hot steam. If the asparagus begins to fade, 1 tbsp can be added to the boiling water. sugar and lemon juice.
- Cook green asparagus under a closed lid for 3-4 minutes, and white - 10-15 minutes. It is impossible to digest it, otherwise it will not be tender and will lose its qualities. You can check the preparedness of the vegetable with the help of a knife blade - it should easily cut asparagus. For these purposes, you can also use punctures with a fork.
In order for green asparagus to retain its bright color after heat treatment, immediately after cooking it must be doused with cold water and only then used for its intended purpose.
Asparagus can not only be boiled, but also stewed after pre-processing. Find out how to do this correctly from the video below:
Milk cream soup
Ingredients:
- asparagus - 500 g;
- small onion - 1 pc.;
- chicken stock - 0.5 l;
- milk - 250 ml (glass);
- sour cream with a fat content of 21% - 1/2 cup;
- butter - 2 tbsp. l .;
- flour - 2 tbsp. l .;
- salt, black pepper - to taste.
Cooking:
- Peel the onion and chop finely.
- Put asparagus and onions in a saucepan, add the broth and simmer for 15 minutes. The mixture is salt and pepper, grind with a blender to a homogeneous consistency.
- Melt the butter in a pan and add flour, simmer for 2-3 minutes, stirring constantly. Add this mixture to the crushed asparagus, add milk and bring to a boil, remove from heat after a couple of minutes.
- Add sour cream to the soup, mix and put on the stove again, but do not bring to a boil.
Casserole with Cheddar Cheese
Ingredients:
- asparagus - 1 kg;
- eggs - 5 pcs.;
- chopped cheddar cheese - 1 cup;
- chopped salted crackers - 1 cup;
- butter - 3 tbsp. l .;
- flour - 3 tbsp. l .;
- milk - 2 glasses;
- salt, pepper - to taste.
Cooking:
- Boil the asparagus and put in a colander.
- Boil hard boiled eggs, peel and cut into slices.
- Melt the butter in a pan, add flour and stew, stirring constantly. Pour in milk and mix well. Add salt and pepper. The sauce is ready.
- Put half asparagus, eggs, cheese and sauce in layers in a baking dish, and then repeat. Sprinkle the dish with crackers.
- Place the pan in a hot oven and bake for 30 minutes or until tender.
Quiche with Asparagus and Ham
Ingredients:
- asparagus - 1 kg;
- ham - 300 g;
- eggs - 3 pcs.;
- crushed hard cheese - 1.5 cups;
- shallots - 2 pcs. medium size;
- milk - 1/2 cup;
- sour cream - 1/2 cup;
- olive oil - 2 tbsp. l .;
- salt, black pepper - to taste.
Cooking:
- Peel and chop the onion, cut the ham into cubes.
- In a separate bowl, combine milk, sour cream and eggs. Mix the salt and pepper. The sauce is ready.
- Heat olive oil in a pan and fry the onion until a pleasant golden color. Add asparagus and simmer for 10 minutes until half cooked.
- Take a rounded shape with the edges for baking, put half the cheese, all asparagus and ham. Pour over the sauce, salt and pepper, sprinkle with the remaining cheese. Bake in a warm oven for 30 minutes or until tender.
Pasta casserole with asparagus
Ingredients:
- asparagus - 500 g;
- Ziti or Penne pasta - 400 g;
- ham - 200 g;
- mozzarella - 200 g;
- olive oil - 3 tbsp. l .;
- garlic - 3 cloves;
- salt, black pepper, basil - to taste.
Cooking:
- Boil the pasta in salt water until half cooked and drop in a colander.
- Boil asparagus until half cooked, and also discard into a colander.
- Heat olive oil in a pan and fry chopped garlic. Add pasta and asparagus, stew. If necessary, you can pour a little water into the pan in which pasta was cooked.
- Cut the ham into cubes or strips, and the mozzarella into slices. Add to pasta, salt, pepper and mix well. To taste, sprinkle with basil.
- Remove from heat when ready to pasta, cool slightly and serve.
White Asparagus with Salmon
Ingredients:
- white asparagus - 2 bundles (about 24 pieces);
- smoked salmon - 8 thin slices;
- grated emmental cheese - 120 g;
- milk - 0.5 l;
- flour - 40 g;
- oil - 30 g;
- nutmeg, salt, pepper - to taste.
Cooking:
- Boil the asparagus in salt water and put in a colander.
- Melt the butter in a small saucepan, add flour and mix with a whisk. Add milk and chopped nutmeg without interrupting stirring. Salt and pepper. After boiling, the sauce thickens. At this point, you need to remove it from the heat and add the grated cheese.
- Wrap in salmon slices 3 asparagus shoots and put in a baking dish. Pour sauce and bake in the oven in grill mode until golden brown. If there is no grill mode, you need to set the thermostat to maximum and turn on only the upper heating.
- Serve on plates with boiled young potatoes and parsley. Perfectly complement the dish with a glass of white wine of muscat variety.
In this recipe, salmon can be replaced with raw smoked ham, and white asparagus with green.
Asparagus Sauces
Boiled in the usual way asparagus can be served as an independent dish, if supplemented with sauce. It could be:
- Hollandaise sauce. It is a classic accompaniment of asparagus. To prepare it, you need to heat 2 tbsp. lemon juice and melt 100 g butter. Put the saucepan in a low heat or water bath, pour 3 egg yolks and beat with a whisk until the mass begins to thicken, and then gradually pour 4 tbsp. hot boiling water, not ceasing to mix. Then pour the lemon juice, remove the sauce from the heat and continue to beat, adding a little melted butter. Add salt and pepper to the mixture, add a pinch of cayenne pepper (chili) and mix again. The asparagus sauce is ready.
- Flemish sauce. A simpler sauce, for the preparation of which you need to finely chop 4 boiled eggs, mix with 75 g of melted butter and one bunch of chopped parsley. Salt the sauce, pepper and can be served.
Asparagus is a low-calorie product that is rich in vitamins and minerals, which is why it is recommended for daily use. On the basis of this vegetable, you can cook quick breakfasts and original dinners. In addition, asparagus can be used for medicinal and cosmetic purposes, but you should first consult with a specialist, since the possibility of individual intolerance to the product should not be ruled out.