Asparagus white

Asparagus is a favorite of spring, and fortunately more and more people know and prepare various delicacies from it. Its season lasts from the end of April to June, it is worth trying in all forms, because in addition to being very tasty, it has almost no calories, but all the more vitamins.

The color of white asparagus is white because it is not exposed to light, as it grows in earthworks. The color of the asparagus depends on the amount of light the plant receives and the stage of growth at which it is harvested. What grows under the surface of the earth will be white, but as soon as it grows out and is exposed to light, it turns green.

Asparagus cream soup is definitely the real thing made from white asparagus!

*The picture is an illustration.

Interesting fact

Asparagus is not only delicious, but also has many good properties. It is low in energy and carbohydrates - there are only 17 calories in 100 grams, which is practically nothing - but it contains all the more nutrients, fiber, vitamins and minerals. It contains the highest proportion of vitamin C and E. It also has a significant amount of vitamin A and B, and of the minerals, zinc is the most significant. According to popular experience, asparagus is also an aphrodisiac. Asparagus contains an extraordinary amount of folic acid: 1 microgram in 1 gram, which means that consuming 100 grams already covers the daily requirement. In addition, it is a rich source of potassium, phosphorus, calcium, magnesium, and even iron in large quantities, while its sodium content is low.

Use

White asparagus can only be consumed cooked. The taste of white asparagus is milder, with a milder flavor than that of green asparagus, but its preparation is more complicated, because it must always be peeled. The most delicious part of the plant is its tip. Cut this off with a knife just below the tip, by a maximum of one centimeter, and set aside. Grasp both ends of the remaining stem and bend it gently. It will break based on which part is fresher and which part is harder: the side closer to the tip is more tender, the other half is more woody. This latter part must be peeled thoroughly, but towards the end of the season it can no longer be used, it is so woody. The rest of the parts only need to be peeled thinly.

Storage

Store in a dry, cool place between 0-4 °C.

Distributor

Kifli.hu Shop Kft.
1106 Budapest Jászberényi út 45

Product information

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