How to cook wild or white asparagus

  • With these simple tricks you will prevent the ends from spoiling and you will get all the flavor of this healthy vegetable

Spring is approaching and with it the golden season of a food so characteristic of the Mediterranean diet, such as the asparagus. This delicious vegetable offers endless possibilities in the kitchen. Its flavor can be combined with many other foods and prepare creative and spectacular dishes. They can also be used as a healthy snack starter.

Asparagus is a nutritious vegetable that provides us significant amounts of fiber. Having almost no calories, this vegetable is usually widely used in hypocaloric diets, to lose weight or purifying. In addition, they are advisable if you retain liquids or if you suffer from constipation.

But, not only that, asparagus also contributes vitamins C, A, E and group B, like folic acid. Its diuretic and laxative effects are also remarkable. They are also good antioxidants and help strengthen the bones, hair, nails and improve the skin.

Differences between the types of asparagus

If we go to the supermarket to buy asparagus, we will probably find three well-differentiated varieties: greenthe whites and, less common, purples. The white asparagus it is the stem that has grown within the earth and has not yet sprouted outwards. The greenInstead, it is an asparagus that has already come to the surface and after being exposed to the sun and undergoing photosynthesis, it has acquired that color. As for purple, we can say that they are actually white asparagus, which, when exposed to light, take on a pink color.

Another difference between these varieties is that greens have more nutrients than whites. Except for some exceptions such as sugars and proteins, greens have a greater amount of vitamins and have a more intense flavor.

How to choose and preserve asparagus

When choosing asparagus we must bear in mind that these vegetables start to get bitter as soon as harvestedTherefore, as far as possible, it is best to buy the ones near you. In Spain, those that have the Designation of Origin of Navarra have great prestige.

Once purchased, to keep them fresh until eating time, we must put them in the fridge submerging the base in water, so that the tips are on top. With a knife we ​​cut the hardest part and we introduce them in a tall glass or in a vase with water. So that the ends do not dry out, we owe them cover with a plastic bagthus preventing them from being in contact with the air.

Tips for cooking asparagus

The kid of the matter, both when it comes to cleaning them and cooking them, lies in the fact that we must be aware at all times of the tips, which are very delicate. To clean them, we submerge them in cold water and then dry them on a cloth. We will cut the final whitish part of each stem, which measures approximately 2 or 3 centimeters.

Once we have them clean, it is time to cook them. Asparagus is a delicacy in different ways: steamed, pan-fried or grilled. If the asparagus we have is thick, it will be necessary to boil it first in salted water to prevent it from becoming too hard. The tips, on the other hand, should be cooked for much less time than the stems or left directly out of the water.

If we want to cook the asparagus whole, we can tie several with thread to cook making a kind of mallet and place them in a long narrow pot. Thus, we will place the hardest part of the stems at the bottom and the tips will remain on the surface, without touching the water. The tips, being weaker, will only cook with the steam of the water.

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On the contrary, if we want to cook them cut, we must separate the ends and start cooking the stems cut into 2 or 3 centimeter pieces. When there are two minutes left to cook, we will add the tips.

The time the asparagus will need, It will vary depending on its thickness. The thicker, the longer. But the range is usually about 5 to 15 minutes. To know if they are already cooked or if they have a little more left, we can prick them with a fork and, if they are tender, but compact, they will be already cooked. If later we are going to put them in the oven, together with the rest of the ingredients of the recipe or in boiling water, it is advisable to leave them a little hard.

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