Tender and with an unmistakable flavor, asparagus is a precious gift of our land. Italy is, in fact, one of the major European producers of this precious vegetable: bringing it to the table means choosing a local and seasonal food, as well as very rich in beneficial properties.
Asparagus are an important source of vitamins (A, C, B), folic acid and mineral salts (calcium, phosphorus and potassium). Antioxidants and protective, they are among the most effective plants to combat biological aging.
Furthermore, they contain the so -called asparagina natural diuretic that allows our body to eliminate excess sodium. Chrome, on the other hand, improves the activity of insulin that transports glucose from blood to cells. That’s why asparagus are also suitable for preventing type 2 diabetes. But how many varieties exist in
trade?
First of all, we distinguish between cultivated asparagus (Asparagus officinalis) And wild asparagus (Asparagus acutifolius), with a more intense and bitter flavor. Its decisive taste mobilizes thousands of fans every year, ready to find it in the open countryside or in the most impervious woods. The Roman emperors sent ships of ships to his research and even the ancient Egyptians went hunting to use it as a curative plant.
In Italy we also find other shades of asparagus, with a more delicate, but equally tasty flavor. The white asparagus of Bassano, Cimadolmo, Padua or the Rosa Rosa Asparago of Mezzago, Lombardy, whose cultivation has been resumed in the last twenty years. Now that we have seen all the colors, let’s find out 5 tricks and 5 mistakes to avoid to cook this delicious vegetable!
5 errors to avoid to cook asparagus
Cook them still fresh
If you have purchased fresh asparagus, don’t wait too much to cook them: they would risk becoming very hard. Alternatively: Wash, dry and frozen!
Do not use too much water for cooking
If you use too much water during cooking, asparagus risk losing consistency and nutrients.
Do not cook them together with the risotto
If you intend to prepare an asparagus risotto, remember not to immediately put them in the pot or pan with rice. In fact, little and in a non -uniform way would be cooked. Better to boil them aside and add them to the rice halfway through cooking.
Do not keep them without seasoning
If you do not consume them immediately after cooking, put them in the fridge with a drizzle of oil to prevent them from moistening and take a bad taste
Don’t throw your waste
Even the hardest part is edible. Just cook it well, blend it and use it as a velvety to enrich risotto or croutons.
5 tricks to better cook asparagus
Choose the right asparagus
For the most demanding preparations, you will need good quality asparagus. Choose vegetables that are very firm, with a bright green color. Remember that the bigger the stem, the better the performance will be the yield.
The secret to cleaning them correctly
The success of the recipe also depends on a good initial preparation. It is therefore essential to wash and clean the asparagus correctly. You have to cut the base for 5/6 centimeters and peel the vegetable. It is preferable to keep
the asparagus upside down and with the knife blade peel it in the lower part.
Tie the asparagus with a string and leave the tips out of the water
The best way to boil the asparagus is to tie them together with a string and boil them in salted water, putting them vertically in a high pot. Take care to leave the tips out of the water (the stems need longer cooking). When cooked, cut them into small pieces, keeping the tips that you can blanch together with other ingredients aside.
Raw asparagus perfect for salads
Try them raw! Clean them and soak them with water and baking soda, make curls with the pelapate and add them to cold salads. A drizzle of oil, a drop of lemon and the dish is ready!
Steam cooking to preserve all properties
Steam cooking is a great way to preserve the beneficial properties of the asparagus and all its flavor. If you plan to continue cooking in the pan, remove them a few minutes before they are completely cooked.
