How to pan, grill and steam green asparagus, oven recipes

Knowing how to cook green asparagus will help you replenish your diet with a host of light, healthy and delicious meals for everyday use. Verified recipes will be a guide for novice housewives and cooks who have embarked on a healthy, balanced diet.

Chemical composition

Asparagus is rich in a variety of chemical elements. It contains magnesium, which has a calming effect, and potassium, which provides a diuretic effect. In addition to these elements, the vegetable contains iodine, which is necessary for the normal functioning of the body.

Also, asparagus contains nicotinic acid, which has a beneficial effect on the body in the treatment and prevention of gout, hepatitis, atherosclerosis, and cirrhosis of the liver. Nicotinic acid is very beneficial for women while feeding and carrying a baby. Also, this chemical compound relieves vascular tension, pressure, helps to normalize blood circulation processes.

Asparagus contains a huge amount of folic acid, which has a beneficial effect on the body of a pregnant woman and on the development of the fetus. Also, this chemical compound has a positive effect on the circulatory system, prevents the development of liver pathologies.

In addition to these elements, the vegetable contains sodium, phosphorus, zinc, iron, calcium, beta-carotene. This composition determines a lot of useful qualities of asparagus.

General information about the plant

Asparagus (asparagus) is a medium-sized plant that forms edible shoots. The vegetable culture fell in love in the Middle Ages, and it was only allowed to grow it to the nobles. Asparagus received such superiority not only for its unique taste, but also for its biological value:

Magnesium and potassium, which are actively involved in the metabolic processes of the peripheral nervous system.
Calcium is necessary for the full development of bone tissue, teeth and hair.
Folic and ascorbic acids - normalize metabolic processes in the body, remove toxins and toxins, contribute to the preservation of youth.
Beta Carotene and Choline - support vision.

How asparagus grows
The rich composition of asparagus returned the plant to the diet, giving it a worthy place between tomatoes, cucumbers and cabbage. Planting and growing asparagus in the garden has become popular due to the plant's rich vitamin and mineral composition.

What are the benefits of asparagus?

Asparagus is a very useful vegetable for humans, and it is recommended to use it not only for adults, but also for children. Among the main advantages of a vegetable are:

beneficial effect on appearance: improving the structure of the skin, hair;
calcium and phosphorus strengthen the human bone apparatus;
asparagine dilates blood vessels, lowers blood pressure, removes ammonia from the body;
asparagine also activates the work of the heart, which is why it is recommended to eat asparagus for people who have had a heart attack;
iron and magnesium have a positive effect on the function of hematopoiesis;
zinc strengthens connective tissues, activates the healing processes of wound surfaces;
potassium has a diuretic effect.

The high content of vitamin C helps to strengthen the immune system.

Protein content

Depending on the variety of asparagus, the amount of protein contained in the plant may vary slightly. On average, there are 2.2 grams of protein per 100 grams of a vegetable.

Vitamin content

Also, this vegetable contains a large amount of vitamins. Among them are: B1, B2, B9, C, A, PP. In addition to these vitamins, the vegetable contains provitamin A, which has a beneficial effect on eyesight, improves skin condition.

Calorie content

Asparagus is considered the optimal ingredient not only for main courses, side dishes, but also for salads. Such a widespread use of a vegetable is due not only to its taste, but also to its low calorie content. Indeed, 100 grams of asparagus contains only 20 calories. Moreover, the calorie content of the dry product sold in stores remains the same.

Asparagus varieties

Depending on the conditions under which the asparagus will be grown, varieties for open field and greenhouses can be used. There are many varieties of asparagus for food, decorative and medicinal purposes.

For greenhouses

The presence of a greenhouse helps to cultivate asparagus all year round, despite freezing temperatures, rainstorms and other unfavorable weather conditions. The most affordable and high-yielding are:

Baklim - has a white flesh on the inside and a light green shell on the outside. Differs in high yield and increased resistance to various diseases. Up to 3 kg of edible shoots can be harvested from one square meter of planting.
Gainlim - Yellow sprouts are ideal for eating raw, boiling and grilling. Stores well in the freezer. Fruiting from the first year of planting.
Waldau - light green shoots with white flesh, taste like young green peas. Shoots of approximately the same thickness (up to 25 mm) and no more than 50 cm in length.

For greenhouses, it is recommended to choose those varieties whose growing season is artificially shortened. So in a relatively short period of time, you can get a large harvest.

For open ground

Plants growing in open ground are more susceptible to various diseases, so you will have to constantly monitor so that various pests do not destroy the future crop. The most persistent and high-yielding varieties are considered:

Yielding-6 - has tall and rather thick cuttings, which are very delicate in taste and well stored in the freezer, without losing their taste.
Royal Medium - it has the same height and thickness of cuttings, which are ideal for marinating and roasting on the grill.
Nadezhda is ideal for areas with unfavorable climatic conditions and relatively cold summers. A perennial plant that does not need replanting.

Each type and variety of asparagus has its own flavor characteristics, therefore, when choosing a planting material, this should be taken into account.

Asparagus seeds

Asparagus seeds are widely used to grow the plant. It is worth considering that with simple sowing of dry material, the seeds germinate for a very long time, therefore it is recommended to soak them before sowing.

Besides direct sowing into the soil, the seeds can be used to grow seedlings. In this case, a developed plant can be obtained faster.

Asparagus leaves

Asparagus asparagus is characterized by elongated leaf blades with a slight sharpening and a pronounced central vein. The leaves are dark green and glossy.

The Sprenger variety is characterized by flattened leaf blades. At the same time, the leaves resemble Christmas trees.

The leaf plates of Asparagus crescent have a shape corresponding to its name. It is slightly corrugated on the edge. The color of the leaves is bright green.

Roots and rhizome of asparagus

In addition to the stems and fruits of asparagus, you can also eat its roots. The rhizomes of medicinal asparagus are mainly used to treat joints. This is due to the fact that they contain asparagine, steroid saponins, coumarins, carotenoids.Rhizomes are harvested in the autumn, when the aboveground part begins to fade.

Asparagus stalks

Stems of Asparagus asparagus curly or creeping. The shoots of the Sprenger variety are long, they can reach a length of 1.5 meters, the shoots can be erect or penetrating.

Asparagus

Asparagus asparagus berries are red in color, small in size. This plant blooms with small whitish bells.

After flowering of the Sprenger variety, a large number of red berries are formed. In this case, the fruits have the character of drupes.

The berries of Asparagus crescent are brown in color. They form as soon as the plant has finished blooming with white flowers.

Calorie content

The daily rate of energy consumption for each person is different and depends on his profession, additional physical activity, gender and anthropometry. For some, the norm is 2000 kcal / day, and for someone - 4000 kcal / day. The surplus turns into dormant energy of fats. The more of these fats, the worse it is for a person.

Therefore, some people are so careful about their diet. And in this regard, real asparagus is an excellent product for a healthy life, since it is very low in calories. But about fuzhu, rich in proteins and vegetable fats, this cannot be said.

Calorie content of different types of asparagus (based on 100 g of product):

soybean - 390 kcal;
white, medicinal and purple - 20 kcal;
legume - 50 kcal;
sea - 130 kcal.

Despite the high calorie content (much more than that of wheat bread), soy asparagus is very useful, because it contains many valuable substances. It is indispensable for people with allergies to gluten (wheat protein) and milk protein.

Asparagus juice

Asparagus juice is a very healthy drink, which contains a large amount of lutein. This substance actively fights against atherosclerotic plaques, and the use of the drink can completely replace drug therapy.

The juice also contains the alkaloid asparagine, which lowers blood pressure, normalizes the liver, tones the vascular system, and normalizes the heart rate. In addition to the indicated useful qualities, the product also has all the advantages of an ordinary vegetable.

How to cook

There are many recipes for making different types of asparagus. There are so many of them that you can compile a separate cookbook, so we will limit ourselves to describing the general rules for cooking. All types of asparagus are used either as a side dish to other products, or as part of some dishes.

Preparing soy fuzhu. Fuzhu (or yuba), the production technology of which was described above, is not a ready-to-eat product, but a semi-finished product that needs to be refined before being included in other culinary recipes. The preparation process is very simple: fuju is soaked for 24 hours in cold water, and after it swells, it is squeezed out, removing all moisture.

Important! Some culinary experts, citing lack of time, pour boiling water over fuzhu to soak it quickly, for 2 hours. But in this case, the product turns out to be more rigid and loses its gastronomic value.

Tips for Cooking White, Green, and Purple Asparagus.

Asparagus is eaten fresh, boiled, fried, baked and steamed.
You can peel the stems with a potato peeler, while the green one needs to be peeled from the middle of the sprout down, and for the white one - only the upper part.
Before cooking, blanch the asparagus in salted boiling water for 5 minutes.
The most common cooking method is to boil the shoots tied into a bunch, in a standing position, so that the tender tops stick out of the water and are not boiled, but steamed.
When boiled, lemon juice added to water improves the flavor of the asparagus shoots.
So that after boiling the stems are crispy and retain their color, they are immediately cooled in cold water.

Preparing the asparagus beans. The seeds of unripe bean pods contain phaseolunatin, an enzyme that can cause food poisoning with hydrocyanic acid in its composition. To prevent this from happening, the pods must always be heat treated.

The most common way to cook asparagus beans is by boiling. It is dipped in boiling water for 5 minutes. Otherwise, it will creep into fibers.

The secret to cooking sea asparagus. Due to the significant salt content in salicornia, it is prepared without adding salt and, if boiled, in a large amount of water.

Asparagus species

There are a huge number of asparagus species. Each of them has its own features and characteristics. Some of them are grown for decorative purposes, while others are cultivated for medicinal and food purposes. In cooking, the herbal type of asparagus is used, due to the fact that they are characterized by an excellent taste.

White asparagus

This type is the most delicious. Asparagus grows without light, which causes its shoots to turn white. White asparagus is rich in calcium and potassium, vitamin A, B and C.

Green

This is the most common type. In terms of its taste, it is not inferior to the white variety. This species is rich in selenium, phosphorus, potassium, vitamins A and B.

Purple

This variety is very interesting due to the fact that it grows in complete darkness. In this case, short-term light sessions are made to the plant. The purple look has a slight bitterness. During heat treatment, the vegetable changes color towards greenish.

Red

Red asparagus is not a separate vegetable. It is sometimes called the purple variety.

Soy asparagus

Soy asparagus is a processed product of soybeans. It is prepared as follows:

The bean mass is soaked.
Then it is put under a press, separated from soy milk.
The resulting mass is then boiled. As a result of this process, a film is formed on the surface, which is named after soy asparagus.

This product has a positive effect on the body during the prevention of cancer, osteoporosis.

Legume

Another name for this variety is asparagus beans. Its beans can be yellow, red. Such a product is considered an excellent component of dietary nutrition, since it contains an easily digestible protein.

Marine

This type of asparagus grows on the sea coast, salt marshes. Sea asparagus contains potassium, magnesium, calcium, iron, sea salt. This species has a salty taste with hints of iodine.

Green asparagus sauce

Having mastered the options on how to prepare sauce for green asparagus, everyone will be able to serve a valuable vegetable in a successful accompaniment and each time enjoy the new taste of the dish.

Traditional hollandaise sauce made from yolks, butter and vinegar can be added with mustard for piquancy or replaced with cream for a lower fat content.
A mixture of soy sauce, ghee and lemon juice, taken in equal proportions, is a great addition. The resulting gravy can be seasoned to taste with ground pepper mixture, spices to your taste.
An ideal light solution for serving with asparagus is a sauce made from olive oil, lemon juice, minced garlic and dill, seasoned with salt and pepper.

Varieties

There are several varieties of asparagus. Each of them has its own differences and characteristics.

Glory of Braunschweig

The flesh of the shoots of this variety is white, while it is juicy.Planting forms a huge number of shoots, which is why such a variety is considered highly productive. Mostly shoots are used for canning.

Argentel early

This variety is distinguished by large, succulent shoots with a light shade. In light, the stems turn greenish-purple.

Early yellow

This variety is characterized by greenish yellow shoots. Such a vegetable is ideal for canning.

Mary Washington

This variety is distinguished by the most beautiful shoots with a delicate texture. The shoots taste good. The shoot head is colored red-violet.

Snow head

This variety differs in that it forms sharp shoots, at the end of which there is a whitish head. The product can be consumed fresh. It is also ideal for canning.

Yielding

This variety is distinguished by the formation of a large number of large shoots. The head has a dense structure, colored pinkish. The color of the flesh can be white or yellowish.

Tsarskaya

This variety is tall. It can be up to 1.7 meters in length. The shoots are small in diameter, the flesh is tender, whitish.

Dutch green

This variety has a high yield, its shoots are painted in a greenish tint. The product has a delicate taste without bitterness.

Harvesting and storage

The crop is harvested in 3-4 years of asparagus growth. Young cuttings are cut with a sharp knife using the following technology:

The base of the bush is cleaned of mulch.
Young shoots are cut out, which barely raise the soil crust.
Cover the hole with soil for the emergence of new shoots.

Those plants that are on the surface of the soil lose their taste, become more rigid and fibrous. The most valuable and nutritious are young shoots that have barely hatched.

Asparagus keeps well fresh on the bottom shelf of the refrigerator. To preserve its taste, it is recommended to spray it with water once every 10 days. The shelf life of such storage reaches 2-3 months.

For longer storage, use a freezer. The cuttings are washed well under running water, dried, placed in a plastic bag and sent to freeze.

Asparagus can be used for pasteurization in marinade. There are a lot of recipes that allow you to preserve its taste under the lid of a jar.

Growing regions

Asparagus is a plant that is grown almost everywhere. When growing it, it is necessary to take into account the characteristics of the variety. This approach will maximize the yield.

If cultivation is carried out in central Russia, it is necessary to give preference to the following varieties:

Arzhentelsky.
Gainlim.
Harvest.
Mary Washington.

You can also pay attention to the high-yielding variety Brock Imperial.

How to choose

Choosing soybeans, legumes asparagus and salicornia is easy. But real asparagus is fraught with certain secrets. The asparagus harvest season starts at the end of March and ends at the end of June. It is believed that the early shoots are the most tender and delicious. When buying asparagus, you need to pay attention to the length of the shoots.

The most delicious specimens should not be longer than 15 cm from the top. You also need to pay attention to the shape and density of the shoots: in high-quality asparagus, they are round (not flat or ribbed), elastic and not too thin, with a uniform color (without dots and spots) and dense closed tops. Fresh stems are odorless. There should be no condensation in high-quality packaging.

Growing from seeds

Asparagus seeds germinate slowly. To speed up this process, you need to know a few rules.

In early April, the seed is soaked for 2 days in warm water. A small amount of a growth stimulant should be added to the liquid.
Then the seeds are sown into a soil mixture from garden soil, sand, manure, peat. In this case, it is necessary to take into account the proportions of 2: 1: 1: 1.
Then the seeds are sprinkled with 1 centimeter of soil. The soil is sometimes sprayed to keep it from drying out.

Seeds should be germinated at a temperature of 25 to 27 degrees Celsius. The material will begin to germinate only after 1.5 months. It is necessary to transplant the resulting seedlings into the ground from mid-June.

Reproduction by dividing the bush

The best breeding option for asparagus is to divide the bush. The bush should be divided so that there is at least 1 shoot on each part of it.

Division can be done in spring, autumn, summer. It is best to divide the bush during transplantation.

Propagation by cuttings

In the period from March to June, cuttings are cut from the shoots grown last year, which are planted in moist sand. This is necessary to start the processes of formation of the root system. From above, the landing is covered with a plastic dome.

The plantings are regularly ventilated and irrigated. Rooting takes 1 month on average.

Forcing asparagus in winter

Asparagus can be grown not only in summer but also in winter. To do this, it is necessary to plant the plant in a greenhouse structure. In winter, the vegetable is grown by forcing shoots from the roots of 5–6-year-old crops.

Necessary conditions and subtleties of caring for asparagus

The three main conditions for a good harvest: irrigation, loosening and fertilization, and good planting material. In some regions of America, asparagus grows like a weed, so no special efforts are required in its cultivation.

In the open field

To obtain a strong harvest, it is recommended to grow asparagus in seedlings. In early April, the seeds are planted in small containers with soil mixture, which is additionally covered with polyethylene and placed in a dry and warm place. After the formation of the first shoots, the seedlings are dived into pots with a large volume, which, before planting in open ground, will allow the root system to form in the required volume.

Asparagus in the open field

Landing in open ground is carried out in mid-May or early June, when the night temperature reaches 15 ° C. The garden bed is prepared as follows:

They make a trench 20 cm deep and 30 cm wide, loosen the ground well.
Mineral and organic fertilizers are introduced: superphosphate for the formation of the root system, ammonium nitrate to activate the growth of shoots, ash, humus. Mix well with earth and spill abundantly.
Asparagus seedlings are planted in a prepared bed, after which they are well watered. The distance between seedlings should be at least 10 cm.

Watering asparagus is carried out with extremely warm, settled water. The plant loves frequent watering and loosening, which help the roots to breathe fully. On hot days, asparagus is watered once every 3-4 days. On the second day after watering, you should loosen the soil around and mulch with straw to prevent excessive evaporation of moisture.

Over the entire period of asparagus cultivation, fertilization will be required at least 4 times:

After planting in open ground - for 10 liters of water, take 1 tablespoon of superphosphate and nitrate, half a glass of wood ash and 10 drops of iodine. Such feeding will rid the roots of possible pests in the soil, stimulate the growth and development of the root system and ground shoots.
During flowering - for 10 liters of water, take 2 g of boric acid (1 sachet), which are diluted in a glass of hot water, 10 drops of brilliant green and 2 tablespoons of saltpeter. Stir well until completely dissolved and watered by sprinkling.
Before harvesting - 200 g of chopped nettle shoots are taken for 10 liters of water. They are placed in a plastic transparent container and allowed to ferment for 2-3 days. Then the resulting fertilizer is diluted 1:10 l of water and watered at the root.
After the last harvest, the asparagus is cut at the very root, leaving shoots no more than 5 cm. They are covered with a small amount of wood ash and saltpeter, well mulched with compost or peat. After the snow melts, such top dressing will allow you to get the earliest harvests.

Some asparagus varieties require thinning and annual replanting, which is done in accordance with the regulations.

In the greenhouse

Asparagus maintenance in the greenhouse is minimal:

Maintaining the most comfortable temperature at 20-23 ° C.
Sprinkling with warm water.
Fertilization according to the growing season.

Asparagus in the greenhouse
Pest control is carried out as needed. In case of insufficient lighting, the plants must be fed with growth stimulants, which help to compensate for the lack of sunlight.

Landing

You need to plant an asparagus crop in a well-lit area where weeds do not grow. The soil should be sandy loam, since it is in such conditions that the plant gives the maximum yield.

Spring disembarkation

Asparagus is planted in early spring. In this case, planting must be done until the buds begin to actively grow. Before planting, humus is introduced into the ground at the rate of 10 kilograms of fertilizer per 1 square meter. Leave a gap of 0.6 meters between the rows. Plant no more than 4 plants on a 30-centimeter ridge. After planting, the plants are watered abundantly.

Autumn planting

Before planting in autumn, you need to prepare the soil. For this, the bed is dug up, fertilized. For 1 square meter of soil, you must add:

60 grams of superphosphate;
20 grams of ammonium sulfate;
30 grams of potassium sulfate.

When planting, the plant does not deepen, but a hillock forms above it, which will protect the planting from the cold.

In open ground

In open ground conditions, the plant culture is planted according to the above instructions. At the same time, all recommendations for fertilizing the soil, the distance between plants and beds must be followed.

In the greenhouse

A greenhouse is used to grow asparagus in winter.

In October, the roots are dug up, removed to the basement with a temperature of 0-2 degrees.
In early December, the roots are planted in a greenhouse structure.
Planting is carried out in small containers, 18–20 rhizomes need to be planted on 1 square meter.
The planting is sprinkled with humus, the containers are covered with black film.

For 7 days in the greenhouse, the temperature is kept at 10 degrees, and then it gradually rises to 18.

Protein content

Proteins (or polypeptides) are involved in almost all metabolic processes, as well as in the construction of intracellular structures. They act as signals transmitted between cells and participate in the creation of the extracellular matrix. The daily protein intake of an adult depends on his physique and ranges between 70 and 100 g.

Did you know? Asparagus is not only a food product. Semi-shrub species, due to their splendor, are used in gardening and floristry.

Soy is very rich in protein: 100 g contains more than 40 g of protein, that is, by eating 180-200 g of "Korean asparagus", you will cover your daily protein intake. The rest of the species are poor in polypeptides. Protein content in other types of asparagus (based on 100 g of product):

white, medicinal and purple - 2 g;
legume - 3 g;
sea - 5 g.

Care

To get a healthy plant, a rich harvest, you need to take good care of asparagus:

you need to water the plant little by little, avoiding stagnant water;
loosen the ground after each watering;
a month after planting, the plant must be watered with a mullein diluted with water in a ratio of 1: 5;
after harvesting, the crop must be fertilized with 30 grams of superphosphate, urea and potassium salt;
after harvesting, it is necessary to level the ridges of the plant;
in summer, asparagus should be fed with a 10% solution of poultry manure;
the last top dressing - in July, consists in applying a complex fertilizer.

In the fall, before frost, all stems are removed, the bottom of the plant is covered with peat or compost. The height of such a shelter should be 5 centimeters.

Ornamental varieties

Ornamental or garden asparagus is a tall and lush shrub. The plant is often used in landscape design. It is resistant to external factors and not capricious.

Popular varieties of decorative asparagus:

Pharmacy... Lush bush, up to 1 m high. It is used in the manufacture of medicines and herbal medicinal preparations. It is also grown as a garden decoration.
Multileaf... A low-growing shrub with shoots covered with blue-gray needle leaves. Great for decorating rockeries, ponds.
Thin-leaved... The leaves of this shrub resemble hairs. Lush, spreading shrubs grow up to 1.5 m.

Diseases and pests

Asparagus is a fairly disease-resistant plant. But it can be influenced by the following pathologies and pests:

fungal diseases;
leaf beetles;
asparagus flies.

In order to prevent the death of the plant, the planting should be regularly inspected for the appearance of putrefactive spots, discoloration of the stems, damage to leaves and shoots.

Contraindications

For all its nutritional value and healing benefits, asparagus has contraindications. Such cases include individual intolerance and peptic ulcer disease. Most often, an allergy manifests itself in the form of a skin rash.

Contraindication of asparagus for gastric ulcer and duodenal ulcer is due to the presence of saponin in it, which irritates the mucous membrane of the stomach and intestines. Excessive passion for fuzhu is fraught with the development of diseases of the pancreas and thyroid gland.

Healing properties

In addition to its pleasant taste, asparagus also has medicinal qualities. Interestingly, this plant has the potential to improve the health of both sexes.

For men

Asparagus is very beneficial for men.

It helps to reduce hangover syndrome, protects liver cells from toxins.
It has a beneficial effect in the treatment of prostatitis.
Provides prevention of diseases and inflammations of the urinary system.

During pregnancy

Asparagus also has a beneficial effect on the body of a pregnant woman. It protects it from vitamin deficiency, maintains the beauty and elasticity of the skin. It also contributes to the correct development of the fetus, its skeletal system, as well as saturation with the necessary microelements and vitamins.

With diabetes mellitus

Asparagus lowers blood sugar levels, which is why it is recommended for people with diabetes. With regular use of this product in food, the process of insulin production is normalized.

Vitamin content

Types of asparagus and vitamins they contain:

soybean: A, B1, B2, B5, B6, B9, B12, C and PP;
white: A, B1, B2, C, E;
green and purple: A, B1, B2, B4, B9, C, E;
legume: A, B1, B2, B4, B9, C, E;
marine: A, B1, B15, C.

The effect of vitamins on the human body:

A (retinol) affects cell regeneration. Maintains the elasticity and moisture of the skin, is responsible for its rapid recovery. Strengthens the immune system, especially in children, contributing to their normal development;
B1 (thiamine) participates in the metabolism. Improves brain function (memory, concentration, etc.) and emotional well-being. Stimulates the growth of muscle and bone tissue. Slows down aging;
B2 (riboflavin) participates in the synthesis of red blood cells. Accelerates the breakdown of iron. Strengthens the immune system. Improves skin condition, promotes rapid wound healing;
B3 or PP (nicotinic acid, or niacin) participates in the reactions of cellular respiration and other processes of biosynthesis, as well as in protein, fat, amino acid metabolism. Expands capillaries, especially of the brain. Blocks blood clotting;
B4 (choline) increases the resistance of cells to harmful influences;
B5 (pantothenic acid) participates in the most important metabolic reactions, especially fatty acids. Stimulates the synthesis of adrenal hormones. Forms antibodies, helps the absorption of other vitamins. Participates in the synthesis of neurotransmitters. It has a powerful regenerative effect on mucosal tissue. Stimulates intestinal motility. Suppresses the biosynthesis of lipids that adversely affect the liver;
B9 (folic acid) participates in the regeneration of cells and maintains them in a healthy state. Therefore, it is important in the first months of pregnancy, as well as for infants. Participates in DNA replication and red blood cell division in the bone marrow. Also takes part in the production of sperm;
C (ascorbic acid) strengthens blood vessels, preventing various bleeding. Smoothes wrinkles. Strengthens the nerves, thereby improving the emotional state and the quality of sleep. Strengthens hair roots. Improves vision and brain function, in particular, improves concentration.
E (tocopherol) - the most powerful antioxidant. Slows down the aging of cells. It has a positive effect on the circulatory system.

Culinary secrets

An important feature of asparagus is that the upper, more tender part cooks faster than the firm stems. Therefore, so that it does not boil over, the stems are tied in a bunch and boiled while standing in a narrow saucepan so as not to immerse the upper part in boiling water. For cooking, the steam that is formed during boiling will be enough.

The taste will only improve if you add a slice of lemon and a pinch of sugar to the water during cooking.

To keep the asparagus juicy, bright green and crispy, it is recommended to pour cold water over it for a short time immediately after boiling. This same trick can be used for other green vegetables like green beans and broccoli.

Try breaking the stem before removing the bottom. You need to cut off exactly where it breaks - in this part the asparagus becomes harsh.

When defrosting, frozen asparagus loses a significant part of its useful properties, so it is undesirable to defrost it when cooking.

Asparagus should not be cooked in the microwave - the stems are cooked unevenly, the taste deteriorates.

What to combine with

Asparagus is a versatile vegetable that can be used as an independent dish, or be a part of soups, salads, fillings for savory pastries, be an excellent side dish for meat or fish, and pickled asparagus is an unusual and spicy appetizer.

How to cook

There are many recipes in which asparagus is present in one form or another. Thanks to its versatility, you can not only use ready-made recipes from culinary sites, but also experiment on your own, adding asparagus to familiar dishes, inventing your own dishes and new combinations.

Asparagus for garden decoration

One female specimen can be planted. Over the years, it grows into a powerful, spectacular multi-stem bush that will look very beautiful, especially in autumn - with beads of red berries and yellow needles. If one stalk with berries is left uncut for the winter, then in the spring they will self-sow. Self-seeding grows wherever asparagus seeds come in. Sometimes it happens that the compost heap is overgrown with tender bright green fluffy asparagus.

Caring for ornamental asparagus is the same as for asparagus planted as a vegetable. It can be fed less and watered less, it will still grow and bear fruit, only the shoots will be thinner, and the bush will grow less lush. An adult bush will not be able to defeat even the most vicious weeds.

"Garden affairs" No. 8 (33), August 2009

THE STABLE PERENNIAL

Short-leaved asparagus grows in saline meadows and steppes, along the shores of salt lakes, in river valleys, as well as on steep and steep mountain slopes. In other words, she is not afraid of difficulties.The ability of this type of asparagus to grow in highly saline soils is a subject of particular interest to scientists. On its basis, they expect to develop new varieties that are unpretentious to living conditions.

Short-leaved asparagus is a perennial plant 25-30 cm high, with straight, smooth stems. Thin hair-like cladodia, 0.5-1 cm long, are collected in several dozen pieces in bunches. Short-leaved asparagus blooms in May. Its flowers are small, white, with a greenish stripe on each perianth lobe. In July, fruits are formed - spherical brown berries with a bluish bloom, with juicy pulp and black seeds.

Garden bed preparation

The place for planting asparagus on the garden plot is chosen very thoughtfully. This perennial plant forms an extremely powerful root system over time. Then it will not work to uproot it manually, with all the desire.

This plant loves sunlight and warmth, respectively, the site should be open. But at the same time, protection from gusts of cold winds is required. It is desirable that a wall, a fence, a "curtain" of tall plants, a hedge, and so on, should be located a meter or a half from the asparagus planting. It will not shade the garden bed, but will cover it from sharp drafts.

Asparagus loves warmth and sunlight, this must be taken into account when choosing a place for it.

A fertile, but heavy substrate is not the best option for Arzhentelskaya. Asparagus loves soil that is nutritious, but at the same time with good aeration and water permeability. In clay, silty, peat soil, black soil, it will not give good yields.

For planting crops in the fall, they dig a trench approximately in the bayonet of a shovel. It is filled in half with humus or rotted compost, mixed with approximately the same volume of peat chips and half that of coarse sand. At the bottom, a drainage layer with a thickness of at least 3-5 cm is required. Crushed stone of fine fractions, pebbles, clay shards, expanded clay are suitable for this.

The asparagus bed must be prepared in advance.

With regard to acidity, the substrate should be neutral or slightly alkaline (pH 6.5–7.5). Dolomite flour, slaked lime, the shell of raw eggs crushed to a powder state, are added to the acidic soil, fresh sawdust of coniferous trees or peat in alkaline soil.

Dolomite flour is a natural soil deoxidizer, if you follow the dosage recommended by the manufacturer, it has no side effects

The following spring, the nutrient mixture at the bottom of the trench is loosened well and in the process mineral fertilizers are applied, embedding them in the soil. There should be at least a month before planting seedlings. You can use complex preparations containing nitrogen, potassium and phosphorus (Diammofoska, Azofoska) or add these macronutrients separately. In the first case, you will need about 100 g / m², in the second - 50 g of simple superphosphate, 40 g of potassium nitrate and 20 g of carbamide. From natural fertilizers, wood ash can be used (0.5 l / m²). Fertile soil mixed with humus is poured on top, forming a ridge with a height of 7-10 cm.

Humus is an effective tool to improve soil fertility indicators

Drainage and a raised bed will help avoid stagnant water at the roots. Asparagus Arzhentelskaya, like its other "relatives", categorically does not tolerate waterlogged substrate. In this case, the roots quickly rot, the plant dies. The same happens if the groundwater approaches the surface closer than a meter.

When planting several Arzhentelskaya asparagus bushes at once, it should be borne in mind that each of them requires about 0.25 m² of area for food. The interval between them is at least 60 cm, the distance between the rows is 120–150 cm. Thus, no more than 3-4 plants can be placed on 1 m².

When planting asparagus in the garden, it is imperative to observe the spacing between plants.

The holes for them are made large enough, 30–35 cm deep and about the same diameter.Landings are quite rare, the area of asparagus is large, and the yield is poor. To save space on your personal plot, you can plant greens, onions, garlic, radishes, cherry tomatoes, vegetable beans in the aisles and between plants.

Many gardeners refuse to plant asparagus also because they do not have enough space on the site - the crop occupies a large area, and the yield does not differ

What does asparagus look like (appearance)

The plant, often called asparagus, at a young age looks like plump shoots topped with heads. In the future, it blooms, turning into a tall "fluffy" bush, reminiscent of conifers due to its unusual foliage.

Asparagus appeared in the Mediterranean, from where it gradually spread to European, African countries and China. There are over 200 varieties of asparagus, including ornamental species and those that are mistaken for it, such as green asparagus.

There are three types of edible asparagus:

white,
green,
purple.

In order not to confuse them with soy or ornamental asparagus, it is necessary to study its varieties.

Is it possible to grow asparagus at home

Growing asparagus at home exactly as a vegetable plant is a thankless task. And the question is not even about special care. It's just that the asparagus rhizome needs too much space for normal development, both in depth and in width. It is unlikely that it will be possible to provide the plant with sufficient soil volumes in the conditions of small balconies. But to keep asparagus as an ornamental plant - please. Indoor asparagus (this is how asparagus is called in Latin) will decorate any corner of the apartment with fresh greenery.

At home, asparagus can only delight you with an abundance of greenery.

Asparagus fly

Another problem faced by asparagus growers is the asparagus fly. This pest is a brown-colored insect with yellow limbs that feeds on plant shoots and makes holes in the stem. As a result, the plant begins to bend, wither and eventually die off.

Advice. Preventive spraying of plants with Bordeaux mixture or any other fungicide will help protect the asparagus from diseases and harvest a good harvest at the end of the season. Malofos will help fight insects. In addition, it is strongly recommended that you carefully inspect all the beds and, if any clutches of eggs are found on them, destroy them.

Collection and storage of asparagus

Having figured out what asparagus is, how to grow this crop in the country, it remains only to figure out how to collect the plant and its subsequent storage. You can collect shoots already starting from the third year of crop cultivation. It will take the first two years for the root system to get strong enough. Edible shoots are subject to cutting. This should be done in May, until the heads open. From them you need to rake off the earth in the place where a crack has formed in the soil. Hemp should be left 1 or 2 cm high. It is not recommended to urgently remove more than five shoots from one bush in the very first year of asparagus cultivation. This approach can significantly weaken the plant. When the culture becomes more mature, at least thirty shoots can be removed from the bush every year.

Harvesting

Store homemade asparagus in the refrigerator, wrapped in a slightly damp cloth. Depending on the variety, the plant will live quietly from two weeks to a month. In no case should you store foods with a pungent smell next to asparagus. The plant will absorb it. You need to lay the shoots vertically. Otherwise, they will deform.

To date, the business of growing asparagus in our country is still underdeveloped, if the culture is planted, it is only for personal use.But there is every reason to believe that the situation may change in the foreseeable future.

Healing properties

The healing properties of asparagus have long been known in folk medicine. Thanks to asparagine, it is used to treat dropsy and gout, cystitis and kidney stones. From its shoots and rhizomes, infusions, special syrups are made. It has been found that the consumption of asparagus helps to lower blood pressure, normalizes heart function, dilates peripheral vessels, and improves liver function. Diet meals are prepared from asparagus, which are especially useful for diseases of the kidneys, liver, gout, diabetes and others. The constant consumption of asparagus in food increases vitality.

A seedless way to grow asparagus

For gardeners who do not have a lot of time, the most "lazy" - the natural way of planting this vegetable is suitable. It turns out that if in the fall you collect and bury asparagus fruits in a selected and prepared area in advance, they will sprout perfectly on their own. At the same time, the summer resident will be concerned about the usual weeding, loosening the soil and watering.

Asparagus planted in this way gives a harvest in the second year, if the region is southern. Additional fertilization is desirable, especially if the soil is poor or depleted. The natural method, as shown by the example of some summer residents, allows each autumn to collect asparagus and sow new areas with them. Considering that this vegetable is not only useful, but also expensive, it is beneficial to do it both for the sake of profit and for your own consumption and savings.

THOUSAND YEARS OF EXPERIENCE

Asparagus has been known as a medicinal plant for more than one century. In China, it has been used for more than 5000 years in the treatment of pulmonary diseases, diseases of the bladder, trophic ulcers. According to the surviving written sources, in ancient Egypt, the medicinal properties of asparagus were already known 4500 years ago. Mentions of this plant as a diuretic, choleretic and laxative can be found in the medical treatises of Hippocrates and Dioscorides. Asparagus sprouts contain many useful substances: proteins, carbohydrates, B vitamins, vitamins C and E, phosphorus compounds and trace elements.

Green asparagus in a pan

Another easy and interesting recipe for asparagus lovers.

Pre-clean the shoots, wash and dry.

Sprinkle a preheated pan with olive oil, melt a little butter in it. Add salt.

Put asparagus in a thin layer in well-heated oil and fry over high heat for 3-5 minutes. Stir regularly.

When the stems are soft and golden crispy, they are done. Place the fried stems on a paper towel and let sit for a few minutes. When the excess fat is absorbed, you can serve it to the table. If desired, sprinkle with sesame seeds for a new flavor. This dish will perfectly complement meat or fish.

Permaculture system

In the 21st century, a new direction has appeared in the farming system - permoculture, which is based on "communities" of plants grown in a single space. At the same time, preference is not given to any one culture, as is usually the case, but there is a combination of garden, vegetable and meadow plants throughout the entire plot.

The main conditions for conducting such agriculture are a large area of land, no less than a hectare, and climate change within it. So, in the southern regions, it should be made more humid, for which a stepped system of artificial ponds is created. Water evaporation provides the required level of moisture, and these reservoirs are also used for irrigation and fish breeding.

To prevent the banks of the ponds from being washed away, a mixture of cereals and legumes is planted on them. At some distance from them, fruit trees and shrubs can be planted, which protect the site from the winds and create additional shade.

In the northern regions, it is necessary to raise the air temperature, for which stones of different sizes are placed around the perimeter and along the site itself. They protect plants from cold winds, and heated by the sun, give them their warmth.

Sowing on prepared land is carried out in April, for which seed plants are planted in a strip on the ridges - beans, corn, peas, pumpkin, sunflower, watermelon, asparagus. Growing from seeds (permaculture involves staggered planting) goes on one tier, on the other you can plant potatoes, carrots, tomatoes and other vegetables.

Such a multi-tiered planting allows you to collect large harvests in your own time on each of the ridges. This innovation is especially interesting for those who prefer to spend their time on a variety of crops - from medicinal herbs and vegetables to cereals, berries and fruits.

When to plant asparagus and how to care for it

Seedlings of the culture are grown from seeds planted in seedling pots or sown in open ground. Care for future seedlings is based on timely watering, removing weeds and loosening the soil.

Note: Proper care of seedlings makes it possible to get fully formed plants by autumn, which will have strong rhizomes and several shoots (3-5) about 25-40 cm high.

Before the onset of frost, it is necessary to cut off the above-ground shoots at a level of 10 cm from the soil surface and leave the plants in this form for the winter. With the onset of spring, the seedlings need to be dug up and planted in a permanent place. When choosing a suitable place, a site near a wall or along a fence is best, due to the longevity of the plant.

Figure 4. Technology of planting and cultivation

The allotted area in the fall is cleared of weeds and organic fertilizers (15-20 kg per sq. M.) Are evenly distributed on the surface of the soil, after which the soil is dug deeply. In the spring, seedlings are planted in beds, on which the rows are placed at a distance of 70 cm from each other. The seedlings are placed in dug holes 30 cm deep and 40 cm in diameter, at the bottom of which they make a mound of humus. Seedlings are planted in it, and the height of the mound should be equal to the edges of the hole.

Note: If in the autumn period a sufficient amount of organic fertilizer was introduced into the soil, then humus can not be poured into the holes and replaced with loose soil.

Before planting seedlings, the roots are shortened and made 3-4 cm long. In the hole, the roots are distributed evenly over a poured mound and sprinkled with a layer of soil 5-7 cm thick, after which they are compacted and watered. Upon completion of water absorption, soil mulching should be done. Throughout the summer, you can do several fertilizing with nitrogen fertilizer (25 g / m2). With the onset of the autumn period, the aisles must be dug up and cut off the dried stems 10 cm above ground level. Caring for biennial plants is the same as in the first. Row spacings can be sown with watercress, radishes, or vegetable beans.

From the video you will learn how to properly plant asparagus in the fall.

How to grow asparagus in the country

Only proper care of asparagus will allow you to get a rich harvest.

Asparagus begins to bear fruit after the third year.

During these 3 years, it is important to properly care for the seedlings.

The first year of growing asparagus

At this stage, it is necessary to constantly get rid of weeds.

They grow very quickly, since young shoots practically do not form a shade.

In addition to weeding, plants need feeding. Their term is June-July.

Seedlings will need nitrogen fertilizers to accelerate growth and development.

Water the asparagus so that the soil layer up to 40-50 cm thick is moist. In dry weather, watering is increased.

The last type of work in the first year is cutting the stems. They are removed from the very surface of the soil.

Second year of cultivation

In the second year, the care of green asparagus is the same. Weeds are regularly removed, watered, fertilized and cut off the stems.

To increase the amount of nutrients in the earth, manure is introduced. Furrows are dug between the rows, manure is laid.

Developed seedlings form about 10-12 stems, the height of which reaches about 150 cm.

Third year

As in the previous two years, the vegetable needs to be looked after:

watering;
loosen the soil;
apply fertilizers;
remove stems.

Sometimes, due to uneven fertilization, plants do not develop uniformly. Additional manure application will help to correct the situation.

Soil analysis will help determine the exact amount of fertilization needed. If it is impossible to make an analysis, the manure is applied in the same amount as before.

Growing conditions

Asparagus is generally an unpretentious plant, however, in order to get delicate tasty shoots, it needs to create certain conditions.

1. Sunny or slightly shaded areas.

2. Loose sandy loam soil, rich in nutrients. On poor soils, shoots become fibrous and tough. Asparagus grows poorly on heavy clay and cold soils. Asparagus does not like acidic and even slightly acidic soils.

3. Soils should be sufficiently moist, but without close standing of groundwater. With a lack of moisture, the shoots turn out to be tough and bitter, with an excess of moisture, the roots rot.

White and green

There are two methods of growing asparagus - green and white asparagus. The first is much less demanding, the cultivation of white asparagus requires much more agronomic procedures. It is necessary to build earthen embankments over the rows of plants no later than the first shoots appear. Regardless of the type of cultivation in the fall, prior to planting rhizomes, the soil is fertilized with manure and dug deeply. Furrows must be prepared for planting. For this purpose, trenches 40 cm wide and 25 cm deep are dug.The distance between the ditches is 150 cm.Pour the earth on both sides of the ditch, pour the earth mounds at the bottom with an interval of 35 cm.Place the rhizomes in the embankment - hillocks, by 10-15 cm below the surface of the earth. At the end, cover the mounds of asparagus with soil, level and water.

ASPARAGUS AND ASPARAGIN

Asparagus was isolated from asparagus in 1827. It is one of the 20 amino acids that make up the proteins of plants and animals, and at the same time it is a key molecule in many biochemical reactions that take place in our body. One of the compounds of this acid, asparagine, plays an important role in the development and functioning of brain neurons. In addition, it is involved in the metabolism of ammonia.

It was noticed many centuries ago that after a person has eaten asparagus, his urine acquires a specific smell. It can appear within 15-30 minutes after a meal. It is known, for example, that in 1781 Benjamin Franklin even wrote a letter to the Royal Academy of Brussels asking them to investigate this issue. In the 18th century, this phenomenon remained a mystery.

Modern science can shed light on the reasons for its occurrence: when aspartic acid is broken down in the body, odorous sulfur compounds are formed. Moreover, as scientists have found, only 22% of people feel this smell. Recent studies have shown that there are differences in genes encoding olfactory receptor proteins that are responsible for this difference in perception.

Genetic engineers started thinking about getting “odorless” varieties.

LEAVES-DECEPTIONS

Asparagus does not have real leaves. What we usually mistake for them are green needle-shaped twigs, or cladodia. In asparagus, they perform all the functions of leaves associated with photosynthesis. These branches can be flat, cylindrical, or triangular. They are often collected in bunches.

Asparagus leaves themselves are transformed into the so-called phylloclades - filmy scales.Many species have strong thorns at their base. Thorns, in particular, have acquired plants that live in the dry Mediterranean climate.So, among the African asparagus, which have received the common nickname "cat's claw", there are many vines with powerful sharp hooked thorns. This property is reflected in the scientific Latin name of the plant: the word asparagus is derived from the Greek asparasso, which means "to tear."

Harvesting asparagus

In the third year after planting, if the plants are strong and bushy enough, they start harvesting. If the plants are weak, the harvest is postponed until the next year and the asparagus is looked after in the same way as in the second year of growing.

Harvesting of asparagus shoots begins from the 3rd year. However, before harvesting, in early spring, the aisles are deeply loosened, and the plants are sprinkled high with soil and humus. In the II-III decade of April, shoots appear above the soil. When they reach technical ripeness (5-7 cm in height and 0.7-1.0 cm in diameter), the soil is carefully raked off and the asparagus shoots are cut off at the surface of the soil, then they are re-hilled.

Shoots are cut as they form every 3 days for 20-25 days. In the 3rd year of life, up to 5 shoots are removed from one plant. In subsequent years, you can harvest up to 15 shoots within 30-40 days. After the end of harvesting, each plant should have at least 3-5 shoots, which, developing, form powerful stems with branches of the 2-5th order, covered with cladodes, due to which the plants accumulate plastic substances.

In the fourth year and thereafter, asparagus care is the same as in the third year.

Care for asparagus plants in the post-harvest period should be especially careful, since it is at this time that the foundation for the future harvest is laid. It is recommended to sprinkle humus, wood ash or fertilizer mixture into the aisles, seal them 5-7 cm into the soil, then water. The soil must be loosened after each watering or rain. In winter, asparagus can be harvested by forcing. For a family of three, it is enough to have 15-20 asparagus bushes on the garden plot.

Landing in open ground

When the plant gets stronger, it should be planted in the garden. We will discuss how to prepare the soil for planting asparagus in the following chapters. And now we note that the most fertile territories should be selected for growing asparagus, since the plant is very sensitive to soil.

During all its time in the garden, asparagus undergoes several transplants as it develops

Until the plant has time to grow, it can be placed in holes located fifteen centimeters from each other. As the asparagus develops, the distance between the rows and between the holes should be increased by replanting young plants. When the seedlings are placed in a permanent place, the distance between them should be at least forty centimeters.

Preparing for winter

Since the first winter is the most difficult for asparagus, you should prepare well for it:

In the fall, fertilize the soil with humus or manure;
Due to the fact that by the fall asparagus grows up to forty centimeters, your tasks will include shortening its ground part by a quarter so that the plant can survive the winter;

To cope with the cold winter asparagus, it must be shortened in advance.

Cover the asparagus rhizome with soil, creating a five centimeter mound. This action prevents the roots from freezing.

Important! Despite the fact that asparagus copes well with frost, it is advisable to cover it with a layer of peat during the first wintering to avoid the risks of hypothermia of the asparagus.

Asparagus: recipes

Was there asparagus among the products? How to cook this plant so that it is tasty, nutritious, so that all household members can enjoy its taste and useful properties? How to cook dry asparagus?

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We suggest using recipes approved by most housewives. They are distinguished by their budget and speed of execution.We recommend preparing two basic dishes (in versions for natural and soy asparagus), which you can serve both to the everyday table and prepare for the holiday:

Korean asparagus with carrots

Korean asparagus is a delicious and unusual appetizer. The sight of the savory food, as well as its aroma, whet the appetite. You can prepare this dish with both natural green asparagus and soy (dry) asparagus. The procedure is somewhat different, so please refer to the original descriptions.

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Fresh asparagus salad

To make such a Korean-style salad from fresh products, you will need 500 g of carrots and green asparagus each. For the marinade you need:

vinegar - 2 tbsp. l .;
vegetable oil - 50 ml;
salt - ½ tsp;
sugar - 1 tbsp. l.

Spice:

garlic - 1 head;
ground black and red pepper - 2 tbsp. l .;
paprika and ground coriander - 4 tbsp each l.

Prepare them this way:

Peel and grate the carrots on a special shredder to make long fragments.
Peel and boil the asparagus following the tips above.
Place in a food container.
Prepare the marinade by mixing all the ingredients (pass the garlic through a press) and add the mixture to the base products.
Stir and leave in the refrigerator for 2-3 hours with the lid tightly closed.

The appetizer perfectly stimulates the appetite and complements the main course dishes.

Photo: YouTube

Korean Soy Asparagus Salad

The main product - dry asparagus - is available in packaged form in markets and supermarkets. For a salad designed for a family of 4-6 people, you will need:

soy asparagus - 200 g;
carrots - 350 g;
garlic - 7 cloves.

For the marinade for this amount of ingredients, take:

soy sauce - 3 tbsp. l .;
vinegar - 2 tbsp. l .;
sugar - 1 tbsp. l .;
salt - 1 tsp

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To add a specific piquant taste, use the Korean carrot seasoning or the following set of spices:

ground red and black pepper - 1 tsp each;
ground coriander or grains - 1.5 tbsp. l.

Prepare the salad this way:

Soak soy asparagus in warm boiled water for 8 hours. Change the water every 2 hours, after the time has passed, discard the soy product in a colander and rinse with running water.
Cut the asparagus into thin strips up to 5 cm long.
Grate the peeled carrots on a special shredder or grater, place with the asparagus.
Squeeze the garlic through a press and season the resulting mixture of base ingredients.
Mix all the ingredients of the marinade, pour it into the bowl where the carrots and asparagus are. Stir everything and marinate for 2 hours.

Place the savory snack on a plate and serve. If you want to diversify the taste of the salad, then cut a bunch of fresh cilantro or parsley. These herbs will complement the aroma and flavor of the dish.

Asparagus in sour cream: recipe

This dish will decorate any feast. Try to make such a side dish for meat dishes. Sour cream refines and organically complements the taste of the main component. This dish can be prepared both from a natural product and from fuju.

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