This most ancient vegetable was loved very much by Pharaohs, the Roman emperors, the French kings and oil tycoons. An asparagus or an asparagus (Asparagus) – idle time in processing and preparation the vegetable, vitamin-rich and the microcells, fanned by legends, more recently became accessible to the usual Russian buyer. The asparagus is imported to Russia from the Mediterranean, but this temporary phenomenon. The asparagus is easily grown up and in our climate, and the occurrence moment on counters of the Russian asparagus – near future business. For now it is necessary to try by all means that asparagus which will manage to be got in shops, and to prepare it with mushrooms and the Dutch sauce, and «Culinary Edem» will tell, how it to make.
As you have already noticed, any useful product was grown up still sumerians or Egyptians. This original “quality symbol” is applicable and to an asparagus. The habit to use stalks of this plant was entered by Egyptians, in Greece the asparagus too was rather popular, the blessing it grew there much without any leaving. In Ancient Rome the asparagus has got the status aphrodisiac with which has existed till 20 century. Romans have started to cultivate an asparagus, and the great demand has risen the price for this vegetable and has made an asparagus «food of the elite». The asparagus on the Roman feasts which it is known was especially popular than came to an end. The asparagus was a favourite delicacy of the Roman emperors, and this tradition was supported later by the French kings.
With a decline of Roman empire and a Christianity establishment on coast of Mediterranean sea the asparagus has got to disgrace servants new belief for it «sinful essence». With an asparagus forbade to eat, as well as onions with garlic. Was considered that these vegetables kindle passion, and are absolutely incompatible with just, and furthermore, a monastic way of life. When Renaissance has come to Europe, the asparagus has returned again on beds from which straight went to kitchens of kings. The asparagus was loved very much by Louis XIV thanks to whom the fashion on this vegetable has reached an unknown agiotage. Its echoes have reached Russia in 18 century. In Russia an asparagus grew up on special kitchen gardens «for a lordly table», and simple people did not consider a foreign delicacy as valuable food. Much to our regret, the same self-distribution as in a case with a potato, has not occurred though the asparagus and possesses the mighty complete set of vitamins and the minerals capable quickly to correct force after long Russian winter.
Magic aphrodisiac properties of an asparagus a modern science speak simply: the high maintenance of vitamins and the microcells improving functions of all bodies. So, the asparagus contains: vitamins A, In, With, Е, K.Osobenno is interesting in this series vitamin K or fillohinon. This vitamin is a necessary link in a chain of processes on mastering of calcium, interactions with vitamin D, in a metabolism in bones and in a connecting fabric, it also is necessary for normal work of kidneys and regeneration of albuminous structures of heart and lungs that in usual language means: provides health of an internal. Remember, how old men-millionaires for 80, vigorously making jogs on park or visiting foreign sights look? They are obliged by the health to seafood, fresh natural vegetables and fruit, bread on ferment and an asparagus. All of them in the beginning of summer eat an asparagus, following the lead of Louis XIV who has lived, by the way, 72 years and remaining active person to the death that for its time the big rarity. Whether it is dream of each of us – not to be ill and be active till the old age.
Except vitamins, in an asparagus are available: folic acid, copper, manganese, potassium, nicotinic acid, iron, phosphorus, choline and selenium. Especially it is necessary to stop on last three. Phosphorus in an asparagus contains more than other elements, and phosphorus participates in processes of formation of hormones and enzymes, in an exchange of fats, fibers and carbohydrates, in warm and brain activity, warm and skeletal musculature. Phosphorus is especially important for brain work, and is necessary in a children’s food in active growth for construction of fabrics and bodies. Choline or vitamin В4 (Bp) is rare enough and contains in a soya, spinach and an asparagus. Choline it is necessary for normal work of nervous system, it is the nejromediator-transmitter of a nervous impulse influencing for memory and speed of its work. If suddenly will notice that cannot recollect a proper word it is necessary to eat an asparagus in a considerable quantity. Then the head, as they say, will cook. Selenium is natural immunopotentiator, it forms connections with vitamins C and Е, strengthening their action. The main property of selenium in preservation of nucleinic acids which play the important role in biosynthesis of fiber and transfer of hereditary signs and properties of an organism in a genetic code. Eat an asparagus, and your children will be same healthy, beautiful and strong, as parents.
One advantage of popularity at emperors and kings you will not win. An asparagus – very tasty delicacy, highly valued gourmets and the best restaurants worldwide. In a wild-growing kind exists about 100 kinds of an asparagus, it grows in a warm climate of Europe from Mediterranean to Baltic sea, in China, Thailand, Southern Africa, Mexico and even in Russia. In Northern hemisphere an asparagus season – from the end of April on the end of June, in Juzhnomfioletovaja an asparagus – from November till February. Only during these two periods it is possible to try present, so, kept useful elements, an asparagus.
In the rest of the time the vegetable, most likely, is grown up in hothouses. By the way, a seasonal asparagus in our climate too grow up in hothouses, she simply will not grow till the necessary size in a cool Russian climate. It is normal. In shops and the markets the asparagus can be two basic categories: local and brought. Last differs in the big size, the faded bases of stalks, the big high-quality variety and the price. If there is a possibility, buy fresh, grown up in Russia. The fresh asparagus is always better transferred long travel if only the foreigner did not deliver by plane in elite restaurant.
In the Russian markets and in shops it is possible to meet an asparagus of two principal views: green and white. Green grew on air, white – underground, hilled and deprived of a sunlight. Still there is a violet asparagus. It is the green version sustained on a sunlight, but in our corner of the world it the rare visitor.
The fresh asparagus of any color should have dense smooth stalks of equal color, strong not languid tips and not dried up places of cuts. The asparagus quickly fades, and it will prevent vertically tips upwards, as flowers. The asparagus does not love storage, therefore it will be more reasonable to prepare it in day of purchase. If the dish is planned later necessarily cut off the bases of stalks and put vertically in water that it covered them on some centimeters. Wrap up all design a food film and store in the refrigerator of no more week. Directly ahead of preparation again cut off the bases (a rigid part) and wash out in cold water. Sometimes at an asparagus cut off a thin layer of a peel from stalks, as a potato or carrots peel.
To prepare an asparagus it is possible in several ways.
The first: connect a thread a bunch of an asparagus with the cut off bases and place vertically or obliquely in the added some salt water so that tops stuck out over water. Cook on a moderate flame of 3-8 minutes. At such way more rigid stalks have time to prepare, and gentle tops not to soften.
The second: an asparagus clear a knife for vegetables, cut off a rigid part of stalks and boil in the added some salt water within several minutes.
The third: cut the cleared asparagus on pieces on 5-7 sm and extinguish with vegetables of 7-10 minutes.
Recipes of preparation of an asparagus actually hundreds. An asparagus bake, pound in mashed potatoes, extinguish, fry, soar, fill pies and do sweet desserts, preserve, do pies, pizzas and many other things. Traditional and correct from the point of view of flavouring properties and preservation of useful substances cooking, and short is considered. The thick white asparagus cooks about 8 minutes, green – 5, thin green or green cleared – 3 minutes. The main thing in the course of asparagus preparation – not to digest. At the first preparation it is logical to try to weld pair of stalks to understand, at what stage it is necessary to switch off fire. Probably, it is required to repeat a lesson. The asparagus is a product simple, but demanding attention and a sense of proportion. Correctly prepared asparagus should remain dense, but in any way tenderized. The term al dente most truly here will approach.
Fat sauces very well approach to an asparagus, to it it is possible to submit vegetable garnishes, meat (especially stewed), fish or seafood, a ham, an omelette or fried eggs. However, the asparagus is well combined with any dish and almost with all sauces, except the sharp. The best addition to an asparagus considers the Dutch sauce on the basis of egg yolks and a butter. It is possible instead of Dutch to use mayonnaise (not industrial) or it is simple sprinkle olive oil and at all to refuse sauces, to take pleasure in pure taste of a fine vegetable.
Сook soup from asparagus.