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10 Amazing Facts About Asparagus

Asparagus is a perennial herb from the Asparagus family. Asparagus is known by all as a delicacy product and “the queen of vegetables”. How much do you know about Asparagus?

  1. Asparagus is a perennial crop. With proper care, it can grow in one place for up to 17-20 years and maintain excellent productivity.
  2. Asparagus has a very low-calorie content. One stalk of asparagus contains 4 calories. In addition, asparagus is 91% water. It also contains vitamins A, B, C, E, potassium, zinc, and folic acid, which makes asparagus an indispensable product for your beauty and health.
  3. We all know that asparagus comes in three varieties: white, green, and purple. White asparagus is grown underground without sun exposure to prevent chlorophyll from developing. White asparagus is sweeter and more tender but contains less fiber than green asparagus. As the stems germinate above the ground, they gradually turn green under the influence of sunlight. Purple asparagus are special varieties that contain a lot of natural sugars. Also popular are asparagus hybrids without anthocyanins, natural dyes. Asparagus of these varieties has delicate juicy lime-colored stems.
  4. The quality of the asparagus on the market in the European Union is monitored by the relevant authorities. By standards, the asparagus stalk should be straight and flat, 22 cm long and 16 – 26 mm in diameter, and the asparagus flesh should be tight and taut. Asparagus is divided into four quality classes, depending on the thickness of the stem.
  5. Asparagus grows very quickly. For 1 day, the stalk of asparagus can grow up to 10 cm, under favorable conditions.
  6. Asparagus, a dioecious plant, is divided into “male” and “female”. Farmers prefer to cultivate hybrid varieties of asparagus, which are 100% male due to their higher yields.
  7. Before harvesting asparagus crops, you need to be patient. After all, 3-4 years of careful care pass between sowing seeds and removing the first stems. Buying asparagus seedlings will significantly bring you closer to the coveted harvest – the first asparagus stalks can be harvested from 2-3 years of age. However, given that the asparagus plantation remains productive for up to 20 years, we believe that “the game is worth the candle.”
  8. Asparagus is a very delicate plant. The stems are harvested exclusively by hand, avoiding the sun’s rays, early in the morning and at sunset.
  9. In growing, asparagus is unpretentious. Asparagus is frost-resistant (tolerates even severe frosts) and drought-resistant. Cold winters only stimulate the growth of asparagus. She perfectly tolerates temperature changes. Only dense clay soils and soils with high groundwater levels are unsuitable for growing asparagus.
  10. From an adult plant of 3-4 years of cultivation, 40-50 shoots about 20 cm long can be removed. The yield of asparagus is 2.1 kg / m², in particularly successful years 3.5-4 kg / m².
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Food

Hardly any Ppesticides in Asparagus Control

All asparagus fans can breathe easily. The popular seasonal vegetable was tested by the Federal Office for Consumer Protection and the results are encouraging: most asparagus samples are free of pesticides.

The royal vegetable

With spring comes the asparagus season. Since asparagus is so popular, the quality is strictly monitored in Germany and regular checks are carried out by the supervisory authorities in the federal states.

As in previous years, the results this year are again pleasing. The Federal Office for Consumer Protection and Food Safety (BVL) has published data on pollution.

The investigations showed that asparagus is one of the least contaminated vegetables and is virtually free of pesticides.

Little strain on asparagus

As early as 2016, the Federal Office for Consumer Protection found residues of pesticides in only four of the 502 asparagus samples examined (the stipulated maximum level here is 0.8 percent). In 2015 not even in any of the 350 samples.

The inspectors also found multiple residues extremely rarely. Only 3 percent of the inspected asparagus showed residues, compared to an average of around 30 percent.

In contrast to other types of fruit and vegetables, where ten or even more active substances were sometimes found in one sample, a maximum of five active substances were detectable in asparagus samples from 2010 to 2016, reports the BVL.

Strict controls

Asparagus is very often tested for pesticides and is sometimes even one of the most frequently tested vegetables. Since the German asparagus is the most commonly offered on the market, the quality controls are very regular.

The news that asparagus is hardly contaminated by pesticides is all the more gratifying. Even ahead of Germany, China is one of the largest growing countries for asparagus, followed by Peru and Mexico.

Lead levels have dropped significantly

Overall, the lead content in asparagus is very low compared to previous studies. In most samples, no or only very small amounts of lead, mercury, cadmium, arsenic, nickel, and aluminum are detected.

In the case of lead, in particular, exposure has decreased in recent years.

Hardly any perchlorate pollution

During the controls, the asparagus was also checked for perchlorate. The intake of salt inhibits iodine absorption in the body and can thus impair the metabolism of the thyroid gland. Because of this, intake of this salt should be minimized.

But the all-clear is given here too, because only two of the 294 asparagus samples showed a quantitatively determinable perchlorate content, which was clearly below the applicable European reference value, according to the BVL.

Enjoy asparagus without hesitation

The popular vegetable is therefore as good as free of any pesticides and is, therefore, one of the vegetables with the lowest levels of pollution.

Nothing stands in the way of enjoying asparagus and delicious, healthy, and low-calorie dishes can be conjured up from the white and green spears.

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Cooking Tips

Instructions and Tips for Freezing Asparagus

Freezing asparagus tips can be very useful. Because when the asparagus season is over, it will be difficult to get the delicious asparagus. Thus, freezing can be the best option to safely and long-term preserve asparagus.

Do you also love the asparagus season and are very sad when it’s over? We have tips on how to freeze fresh asparagus. So you can enjoy it long after the season is over. But before freezing, there are a few things you should consider to preserve quality.

Can you freeze asparagus?

All asparagus lovers probably ask themselves this question after the season. Because at this time a lot of asparagus is eaten. You also want to keep the fresh asparagus for later. Because canned asparagus doesn’t taste that good. Whether white or green asparagus, you can freeze both varieties. We’ll show you how you can enjoy asparagus long after the season is over. The asparagus should be frozen as fresh as possible so that it remains crisp and aromatic.

1) Step by step instructions

To give you a better overview, we have the following step-by-step instructions for freezing asparagus for you. Because freezing is a lot easier than you think. Most importantly, note that cooking and blanching the asparagus is superfluous. Also, note our instructions for freezing beans.

  1. Washing the asparagus thoroughly is the first step to freezing. It doesn’t matter whether you want to freeze green or white asparagus. Both should be properly washed with water.
  2. Then dry well and cut off the ends. Because you don’t want to eat them. That’s why they don’t need to be frozen.
  3. White asparagus should be peeled first. Since the peel is usually not eaten, it should also be removed before freezing. Because the frozen asparagus is added directly to the boiling water as soon as you want to prepare it. Meanwhile, green asparagus does not need to be peeled.
  4. Do not boil or blanch beforehand. Otherwise, the good taste of the asparagus will be lost.
  5. Then pack the asparagus airtight. This ensures you have a longer shelf life.

2) Freeze white asparagus

If you want to freeze white asparagus, wash it thoroughly beforehand. Then dry it well and cut off the woody ends. Before you freeze the white asparagus, you should peel it. But you should avoid cooking and blanching. Because the delicious aroma of the sticks is lost. Finally, you have to stow the asparagus properly. Use an airtight box or freezer bag for this. If you want to eat the asparagus right away, read our tips for cooking asparagus.

3) Freeze green asparagus

Green asparagus can also be frozen and enjoyed later. To do this, wash it off thoroughly beforehand. After that, you don’t need to peel it. All you have to do is dry it off and cut off the ends. You can then store it in an airtight Tupperware container or in a freezer bag. Again, you should avoid cooking and blanching. Also, note our tips and instructions for freezing food.

How long does asparagus keep in the freezer?

Now the asparagus is ready for the freezer. But how long does asparagus keep in the freezer? Frozen asparagus keeps for a long time. But a maximum storage time of 6 to 8 months is recommended to preserve the taste and quality. You should also note that your freezer has a temperature of minus 18 degrees.

Preparation of the frozen asparagus

Once you’ve properly frozen your asparagus, it’s time to eat them. But how do you properly prepare frozen asparagus? So that it retains its aroma and tastes delicious? We have a simple tip for this. Because you don’t have to let the frozen asparagus thaw before you cook it. You can simply add the asparagus to the boiling water and cook. This way you get the vitamins and the aroma of the asparagus. Also, note our tips for freezing and reheating mushrooms

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health

Asparagus Season Begins: Why Does Urine Smell so Bad After Eating Asparagus?

Asparagus is delicious and, thanks to valuable ingredients, also healthy. But as soon as you eat it, the delicious dish turns into a pungent smell in the toilet. Why is that?

The problem: Urine smells bad after eating asparagus

If only it weren’t for that unpleasant acrid smell when you go to the toilet, shortly after eating asparagus. However, fewer people are affected by this than is commonly thought.

The phenomenon of asparagus urine only occurs with every second person. The reasons can be very different. “Methanethiol, dimethyl sulfide and dimethyl disulphide compete in asparagus urine for the most unpleasant note,” says an article in the magazine Chemie in our time.
The foul-smelling substance trio is quite familiar to our nose: It also gives human biogases such as flatulence, mouth and athlete’s foot odor unpleasant notes.

Why does urine smell after eating asparagus?

Asparagus, whether white or green, contains asparagusic acid, which is initially odorless. However, if this is broken down, a sulphur-containing compound is formed which is excreted in the urine – with a corresponding odour.

However, this breakdown product only occurs if you have a certain enzyme – and not everyone does that. The genes decide who has this enzyme and who doesn’t. Only about 40 percent of people have such a gene that is able to produce the enzyme.

Still others can’t even smell the smell. The Apotheken Umschau writes that those affected then probably have a mutation in an odor receptor gene. But don’t worry, it’s neither bad nor dangerous.

Asparagus urine resembles skunk secretion

“The smell is harmless and not a sign of illness or poisoning,” reports Stefan Lorkowski, Professor of Nutritional Biochemistry at the University of Jena, to the Apotheken-Umschau. Stuffing when going to the toilet is still unpleasant. No wonder, since the substance is similar to the chemical compounds in the dreaded skunk secretion.

Only 15 minutes after enjoying an asparagus meal, it starts to smell. Nothing can be done about it. However, drinking plenty of water helps flush the breakdown products out of the body quickly.

Incidentally, the problem that the pee gives off a strange smell after eating asparagus is not new: reports of smelly asparagus urine have been around since the middle of the 17th century – a time when sulfur and sulfates were used as fertilizers for the first time.

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Food

Green or White: Which Asparagus is Healthier?

Asparagus is considered the most popular spring vegetable because it not only tastes delicious, but is also an absolute nutrient bomb. But what is the difference between green and white asparagus and which variety is healthier? Here are the answers.

White or green – that’s the difference between asparagus

White asparagus grows underground and is also harvested underground. Its green counterpart grows above the ground and forms chlorophyll as soon as it stretches its head out of the ground towards the sun. Hence the green color.

In addition, green asparagus does not taste quite as mild and fine as white, but has a more spicy taste.

Since white asparagus has to be pricked, which involves a lot more effort, it is usually a bit more expensive. Green asparagus only has to be cut off.

How healthy is asparagus?

Asparagus consists of 90 percent water and is therefore very low in calories and fat-free. The fat content is only about 0.3 percent. It’s 0.47 percent carbohydrate and just over 2 percent protein, which is where “most” of the calories come from.

The popular vegetable also contains many important vitamins (A, B, C, E, K) and many valuable minerals such as sodium, potassium, calcium, magnesium, phosphorus and iron.
The high potassium content and the asparagine, which stimulates kidney function, have a draining effect and there can be a strong smell of urine after consumption.

White and green asparagus: which variety is healthier?

Green asparagus is a bit healthier because it contains more vitamin C, folic acid and also more B vitamins than its white counterpart.
In addition, you don’t have to peel it, just remove the woody ends before cooking.
In the end, both varieties are very healthy, which is why only personal taste should play a role in the selection.

Asparagus and gout – when does asparagus become unhealthy?

However, according to the Federal Center for Nutrition, eating large amounts of asparagus can trigger gout attacks, which is why some people should consume the delicious vegetable with caution. It contains many purines, which are converted to uric acid in the body. If there is more uric acid than the kidneys can process and excrete, the uric acid level in the blood will be too high, which in turn can lead to deposits, especially in finger and toe joints.

This creates pain and swelling in sufferers, which are the symptoms of gout. If you have kidney problems or even kidney stones, it is better to consume asparagus in smaller amounts. In moderation this is not a problem, because the quantity makes the poison. Incidentally, the largest proportion of purines is in the asparagus head, so if you want to be particularly careful, you can remove it beforehand – but who wants to do without the best part?

Ultimately, both white and green asparagus are super healthy and should definitely be taken advantage of and enjoyed during asparagus season.

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Cooking Tips

Instructions and Tips for Cooking Asparagus

Instructions and useful tips for cooking asparagus properly. The asparagus season has begun and with it the preparation of the most delicious dishes. But who does not know that the popular delicacy is too woody after preparation or simply not tender enough? Even if the preparation of asparagus seems very easy at first glance, you should pay attention to a few things. With the right knowledge, the preparation of the delicious vegetables is very easy.

Peel asparagus like the pros

Of course, asparagus should be peeled before cooking, unless you opt for the slightly more expensive option, namely the tender asparagus tips. First of all, the asparagus is washed and placed on a dry cloth. This makes it easier to peel during further processing.

Now the asparagus is carefully peeled with a paring knife. You should make sure that the shell has been removed all around. If the asparagus is not peeled cleanly, it can taste woody very quickly.

When buying, you should make sure that the interface at the lower end of the asparagus has not dried out. Nevertheless, the lower piece is cut off about one centimeter during processing, because this is usually a bit woody.

  1. Wash the asparagus spears.
  2. peel carefully with a paring knife.
  3. Cut off the ends of the asparagus about a centimeter.

Cooking and preparation of asparagus

If you don’t have a special asparagus pot, a simple saucepan that is closed with a lid when cooking will do. To get the asparagus out of the saucepan later without any problems, you can hold the spears together with a piece of string before cooking, which can be easily removed later. This in no way affects the cooking process. Only a little water is needed for cooking so that the asparagus is just covered with it. Now add a pinch of salt. Add a little knob of butter if you like. This once again underlines the delicate taste of the asparagus.

With white asparagus, it is advisable to add some lemon juice to the vegetables. In this way, the light color of the asparagus is preserved. To bring out the flavor, even more, you can add a pinch of sugar during cooking.

  1. Bundle asparagus
  2. Cook in salted water
  3. Season with butter and a pinch of sugar

Ideal cooking time for asparagus

After about fifteen minutes, the vegetables are done. If you are not sure about this, take an asparagus spear out of the top and check if the asparagus bends. In this case, it is done or you simply taste a piece of it. Hollandaise sauce is particularly popular with asparagus dishes. Green asparagus can also be refined with a little garlic. The asparagus water can still be used, for example in aromatic vegetable soups.

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Cooking Tips

Wild Asparagus: Where it Grows and Preparation

Wild asparagus grows in the Mediterranean region and is the spicier version of green cultivated asparagus. Where it often occurs, how to prepare it and more information can be found here.

Wild asparagus, also known as forest asparagus, is a delicacy for asparagus lovers. The wild asparagus is mainly found in the Mediterranean region, for example in Croatia, southern Italy or Greece. You can collect it there between March and May. Wild asparagus looks similar to green cultivated asparagus, but tastes much more aromatic and spicier. Not everyone likes the intense, slightly bitter taste, but you should definitely try the healthy vegetable at least once.

Wild asparagus: Attention, risk of confusion!

Wild asparagus is not always “real” wild asparagus. It is often a question of other plants that are incorrectly named as such – for example wild hops or the Pyrenees milk star. As the name suggests, the latter comes from the Pyrenees and is often imported from France. Although both belong to the asparagus family, the milk star is only distantly related to the true forest asparagus.

Collect wild asparagus

On the other hand, it grows lush in parts of southern Europe, for example Apulia, and on Istria, a Croatian peninsula. The annual forest asparagus harvest takes place there from March to May: thousands of Croatians then collect the wild asparagus. But even there you need a practiced eye and patience, because the thin rungs are not always easy to spot.

So if you ever want to prick wild asparagus yourself, you could combine the whole thing with a trip. Alternatively, you can get hold of the asparagus at the weekly markets there.

Warning: there are many snakes in Croatia. If you go looking for wild asparagus, you should have a stick with you to scare them away. Also wear long clothes.

Wild asparagus: How to prepare it

If you are lucky enough to get your hands on wild asparagus, the preparation is very easy. First check if it has woody ends and cut them off if necessary. Simply blanch the rest in salted water for five minutes. You can serve it with olive oil and some lemon juice, for example.

You can also prepare wild asparagus in a frittata. Or you puree the cooked asparagus spears and add them to a risotto.

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Bimi: What is Behind the Asparagus Broccoli

Bimi looks like broccoli but has long stems like asparagus. It is therefore also known as asparagus broccoli. You can find out more information and recipe ideas here.

The asparagus broccoli is a delicately flavored green leafy vegetable that was created by crossing. Thanks to its valuable ingredients, bimi is considered the new superfood of modern cuisine. Bimi is particularly popular because there is hardly any waste when cleaning – and because of its particularly short preparation time.

This is what you should know about Bimi

Bimi originated in Japan and was created in 1993 by crossing broccoli and kai-lan, a Chinese cabbage. The first hybrid seed was given the name “Aspabroc”, which loosely translated means “asparagus broccoli”.
Its aroma is actually reminiscent of asparagus. In English-speaking countries you will find Bimi under the name “Broccolini”. Both Bimi and Broccolini are registered trademarks and therefore product names protected under commercial law. Independent breeders are therefore not allowed to breed or trade the hybrid vegetable under the name Bimi or under the name Broccolini.

Bimi contains similar healthy ingredients as broccoli. First and foremost contains the vegetables

Vitamin C,
Vitamin A,
potassium and
fiber

at only around 38 kilocalories per 100 grams. It is best to store Bimi in the refrigerator, because the vegetables have the longest shelf life if they are stored cool. So that all valuable ingredients are preserved, you should only steam Bimi for three to five minutes or fry it in a pan for around five to eight minutes. But you can also eat Bimi raw without hesitation – for example in a salad.

If you care about the environment, you should therefore only very rarely buy Bimi. Whenever possible, use local produce for cooking. Regional products have shorter transport routes and are therefore less harmful to the climate. By shopping locally, you reduce your personal carbon footprint.

A simple alternative to Bimi is young harvested broccoli. Young broccoli roses are also a very tender vegetable that you can prepare just as quickly.

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