April 25, 2020

Asparagus

It is the season of asparagus. Yes, asparagus is a spring vegetable even if we might consume it in other periods of the year. Usually, the biggest part of the asparagus production is sold to restaurants in France. Since restaurants are still closed, we can take advantage of very fresh asparagus which we can buy in shops.

As usual, we prefer organic local asparagus, because:

– We support the farmers who are growing their vegetables with respect to our health and to the nature.

– We support the local farmers since less carbon impact and the asparagus is so fresh.

I was talking with my friends and for many of us the extra kg are becoming a concern. So, be aware that asparagus is low in calories and in addition it is rich in potassium, magnesium, and vitamins.

Did you know asparagus is called “intestines broom”? It contains fibres that are stimulating and regulating the intestinal tract.

Let’s move to the pleasant part. We prefer green asparagus because it is easy to prepare: no need to peel it. The white asparagus white takes quite a lot of effort to peel. However, I think it is about affinity.

Did you know that white asparagus grows only underground, hidden from the sun rays? It is harvested when it has not yet emerged from the ground.

When asparagus emerges and starts seeing the sun, we harvest purple asparagus. Then the sun keeps caressing asparagus and it transforms into green (chlorophyll). Green asparagus contains the power of Earth and energy of Sun. Most probably that is why I intuitively prefer it.

It has the taste of nature, it is fresh and crunchy. Moreover, it takes several minutes to cook it, similar recipe to Kale I shared before: