CHARACTERISTICS

• It has its origins along the east Mediterranean coast, in particular, Rome

• It is a perennial garden vegetable

• Asparagus are officinalies

• It is from Lily family

• Cultivated from antiquity, now grown all over the world

• Its green stems function as leaves, while its true leaves are reduced to scales

HISTORICAL FACTS

When someone wants to get quick results, there is a saying that is often used;

a phrase that has been in use since the days of the Romans:

“Do it in the time it takes to cook the asparagus.”

This itself is a surefire indication of how quickly asparagus gets cooked!

SELECTION CRITERIA

• Choose firm spears with closed and compact tips

• Size doesn’t matter: skinny or fat, as long as •the tips are closed, the spears will be equally tender

STORAGE METHODS

• Do not wash it when you want to store it.

• Always refrigerate it in a poly pack to retain the moisture in it.

• Never store the asparagus for more than three days.

COOKING METHODS

• Boiling: Cook uncovered with the spears lying in a single layer only for 3 to 5 minutes till it is tender.

• Microwaving : 6 to 8 min by turning it once during cooking.

• Stir-Frying : cooked in high heat for less time until crisp and tender

• Q:Should Asparagus be eaten with fingers, or knife and fork?

A:It depends on whether the asparagus has been cooked and whether it’s served with a sauce. If the stalks are firm and the sauce covers only the tips, it’s okay to use your fingers. If the asparagus is limp or covered with sauce, use a knife and fork, and cut the stalks into bite-size pieces. If you are in doubt over what to do, or attending a formal dinner, go for the knife and fork.

VARIRITIES OF ASPARAGUS

•Wild Asparagus: Thin, spindly and packed with flavour.

•Green Asparagus: Most common variety from pencil thin-inch thick spears

•White Asparagus: it is deliberately kept in the dark;for the chloroform not to develop in spears,it is slightly more delicate than regular asparagus.

•Purple Asparagus: green or white varying towards purple at the tip. In terms of flavour it resembles regular ones.

NUTRITION FACTSFOR 5 SPEARS

(95-100 GMS)

• CALORIES - 20%• FAT - 0%• CHOLESTRAL - 0%• SODIUM - 0 %• VITAMIN A - 10%• VITAMIN C - 10%• DIETRY FIBERS - 71%• IRON - 2 %

DITETIC BENIFITS

• Rich in vitamin A & C

• Very rich in iron, useful in treating anemia

• Rich in fiber and easy in digestion

THE END

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