Asparagus recipes are made with asparagus, which is a spring vegetable. Asparagus belongs to the lily family and is a perennial plant. It is typically grown as temperate crop, but it also has the potential to be cultivated as a tropical plant. It is a similar to thorny plants creeper and is available in three colors, which are white, green and purple. Due to its diuretic properties and delicate flavour, asparagus recipes have been used for culinary and medicinal thousands of years purposes. Asparagus is grown in the world as a culture of vegetables and is originally from places in most of Europe, Western Asia and North Africa.
However, the origin of this vegetable is unknown, it is believed that he may come from some place in the Eastern Mediterranean region. Its revenues are found in cookbooks more surviving veterans such as Apicius of the third A.D which is a collection of Roman recipes. Ancient Egyptians, Greeks and Romans ate fresh asparagus when it was in the season and it dried for winter use.
Asparagus tour strongly flavoured and woody stems when buds begin opening, so they are eaten when they are young. This vegetable is cooked in a variety of ways in kitchens around the world. Asparagus is served as a dish of vegetables or as aperitif. Green asparagus are popular around the world, while the white asparagus is widely cultivated in Belgium, France, Netherlands and Germany. Purple asparagus, which was originally produced in Italy, is still grown in countries such as the New Zealand and the United States. It is cooked in different ways such as stir frying or grilling. In the French style of cooking, asparagus is prepared by boiling or steam and is served with mayonnaise, cheese Parmesan, hollandaise sauce or melted butter. In Asian cuisine, it is stir fried and served with chicken, beef, shrimp, or is wrapped in bacon and served. Asparagus is also served raw as a salad. It can also be stored as pickle and is called marinated asparagus.
Asparagus is low in calories and an option in good health. It is rich in vitamin B6, magnesium, calcium and zinc. It is also a good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, niacin, folic acid, rutin, iron, phosphorus, potassium, copper, manganese and selenium. Pharmaceutical companies also use asparagus to the prepared drugs which are used to treat diseases such as diarrhea, cough, herpes, dysentery and stomach ulcers.
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