Can be frozen after boiling! Nutrition and methods of preserving asparagus

Asparagus was cultivated as an ornamental during the Edo period

Asparagus is native to southern Europe and southern Russia. Asparagus is roughly divided into green asparagus and white asparagus, but color changes depending on the growing method. If planted in soft white, it will be white, and if grown in the sun, it will be green.

It is popular in Europe as a spring herald and is cultivated since BC. It first arrived in Japan in the mid Edo period when it was brought to Nagasaki by the Dutch. At that time, it was popularly known as “Dutch Udo” and grown as an ornamental, but it was not until the seed was imported from the United States and France that it became popular as an edible product. after the Meiji era. Later, large-scale cultivation was established in Hokkaido in 1922, and it is said that canned production began in 1924.

How to distinguish delicious and fresh asparagus

Delicious asparagus is lush, thick and straight, dark, shiny. Choose one with a cut that’s fresh and not hard. The pointy one is the new one. In addition, it is often said that thick asparagus has a sweet, soft, and delicious taste.

Nutrition asparagus

The asparaginic acid present in asparagus is an amino acid, involved in various metabolic processes in the body, and is believed to be effective in reducing fatigue. It also contains a lot of rutin, which lowers blood pressure, so it can be expected to have a positive effect on people worried about blood pressure.

How to preserve asparagus

It’s important to cook asparagus on the day you buy it, as its freshness has a significant effect on its taste. Even if it is stored at 0 ° C, it is limited to 3 to 4 days. If you want to keep it at home, wrap it in plastic wrap and place it in the refrigerator’s vegetable drawer so you can use it until the next day. Asparagus is a perishable vegetable, so it should not be stored for long, but should be bought and cooked right away.

If you cannot eat immediately, it should be boiled and frozen will take longer than in the vegetable room.

Season and time of asparagus

The season of asparagus is spring through summer, but it is marketed annually in Japan, and there is no seasonal difference between green asparagus and white asparagus.

Use asparagus wisely

It is said that thick asparagus will be sweeter and softer and taste better. When boiling, if you boil it after cutting it, the taste will flow from the cutting head, so remember to cook it without cutting it.

Prepare asparagus

Because the hard tubers are difficult to get through, you can cut off about 2 cm below and peel about 3 cm using a peeler to cook soft. If you want to improve the taste, you can use a kitchen knife to remove the triangle from the stem.

One point to make asparagus delicious

I want to finish the pure white asparagus

White asparagus is one of the attractions of its whiteness. If you want to boil in pure white, add lemon juice to the boil for a beautiful white color. By the way, white asparagus is a vegetable that is popular in Europe and the United States as a herb that heralds spring.

Imported asparagus roots are reddish-brown in color.

The discoloration of imported asparagus roots is believed to be due to low temperatures during the growing season. Since it is a reddish-brown polyphenol, there are no quality issues.

Types of asparagus

White asparagus

It is grown with a soft white color without exposure to light, and is characterized by a bitter note.

Purple asparagus

The skin is rich in anthocyanins. Compared to green asparagus, it has a higher sugar content and is softer.

Long asparagus

It is a variety that can be planted for a long time because the tops do not open easily even when it is planted up to 50 cm. It is sold as “Sanuki no Mezame”.

Small Aspara

It is about 10 cm long and harvested young, and many types are imported from Thailand and other countries.

Asparagus has few habits, is chewy and has a strong salty taste like bacon, and is also great with dairy products like butter and milk. If you put the non-green asparagus on the table, you can create a splendid atmosphere like a shop right away, so why not try it?