Discover in this article all about the asparagus, a vegetable of two varieties (White and green) with important benefits. Harvesting starts in April and can last until June, depending on the area. However, it is a product that is marketed all year round through its preserve and thanks to the greenhouses. Those that predominate for its cultivation in France, Italy or Germany, the most producing countries. Native to Mediterranean coast, this food is used in many recipes as a complement to other dishes.
Asparagus history and characteristics
Of the family asparagaceae, asparagus is a perennial herbaceous plant with highly branched foliage and feathery appearance, which is born from the asparagus like a young and tender stem. Its origin occurred in the vicinity of the Tigris and Euphrates rivers (At Western asia), although the Egyptians and Greeks already consumed it. Furthermore, it was an offering to the gods. It was not until Roman times that this product became popular for its great therapeutic and healthy properties. It was precisely Roma who introduced this vegetable in our country.
Its characteristics are very recognizable: it has an elongated shape that can reach up to 40 centimeters, with small leaves that follow one another like scales in fish. They may be white or green, although varieties have also been found violet and even pink. They are classified by that color, by their caliber (thin, medium, thick or extra thick) and by its category (extra, first or second). This last point, depending on what has resulted in other parameters. In any case, your taste is mild with a slight bitter touch.
El white asparagus It grows underground and therefore does not 'color', since it does not receive sunlight to develop chlorophyll. On the other hand the Verde (also called black or triguero) itself is born in contact with the sun, so it adopts the typical color of vegetables. It has a better flavor prestige than the first.
Pick up with your presence in Spain
Throughout the year, the asparagus is available in the markets thanks to its greenhouse cultivation well taken care of. Both green and white, although the latter is sold more packed in glass jars, something that allows it to last longer until it is consumed. Of course, there are strong times where it is the protagonist, such as the current one, among the months of April and June, when it is collected. To who Spain its production predominates in the area of the Countryside of Guadalajara, specifically in Torre de Burgo, Heras and Yunquera de Henares. It is also present in Navarre, Granada, Malaga or Seville.
Of course, we refer to green asparagus, which enjoys the splendid conditions of those Castilian lands very fertile to grow in optimal condition. It must be collected on these spring dates because later the heat will kill it. Nail 500 or 700 tons they collect each of the three main companies in charge of it. Then, they export 70% of the product outside our borders.
Benefits and use in recipes
The asparagus they are good for the heart, keep bones strong and act as natural laxatives. They are low in calories, aid digestion and have antioxidant, anti-inflammatory properties and even against aging. In addition, they are useful to fight against some types of cancer and prevent possible birth defects.
In balanced diets they are highly recommended, also because they can be used in recipes of all kinds, from omelets to desserts. As he white asparagus such as green can be used as contents of lasagna, risottos, puff pastry or quiche However, they can accompany other dishes of potatoes, ham or even prepare stuffed with salmon.
With all this and in short, you already know more about this healthy vegetable that you should include in your meals.
