We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Shelf life: Store asparagus in damp towels in the fridge
It will soon be time again: the asparagus season in Germany starts at the end of March. Thanks to heated floors and a small film tunnel, some of the popular bars can already be found in supermarkets. Asparagus (asparagus) is not only very tasty, but also extremely healthy. Experts have some tips for asparagus lovers.
Asparagus: delicious and very healthy
The asparagus season is just around the corner. In northern regions, the asparagus harvest starts around the end of April, but in the south fresh asparagus can be purchased at the end of March. Noble vegetables are extremely popular with German citizens. It is not only tasty, but also healthy. The white and green asparagus spears provide our body with lots of vitamins and fiber. They are also low in calories and stimulate the metabolism.
Good for digestion
Asparagus is attributed, among other things, a positive effect on the nervous system, cell growth (skin, hair) and digestion. The vegetable also contains a large number of valuable vitamins (A, C, B1, B2 and E) as well as minerals and trace elements (iron, calcium, potassium, copper, magnesium, phosphorus and zinc).
For example, health experts recommend the delicious vegetables for constipation, biliary and liver problems, diabetes or problems with the bladder. One disadvantage: eating asparagus leads to malodorous urine.
The German Vegetarian Association (Vebu) has some tips for asparagus lovers in a message from the dpa news agency.
Store asparagus in damp towels in the refrigerator
Customers can see fresh asparagus at the interface when shopping. If it is brown and dry, the vegetables have probably been in the display for a while, said Wiebke Unger from Vebu in Berlin.
If the asparagus is not eaten immediately after purchase, it is best to wipe it with a damp cloth and put it in the fridge. "Then it lasts longer," says Unger. However, you should not wait longer than a few days before consuming it.
Vebu also has preparation tips on its website: "Peel the white asparagus generously - preferably too much rather than too little - because: if you overlook a piece of peel, the asparagus is difficult to chew later and tastes fibrous," write the experts.
And: “Peel the end a little more thoroughly. Also cut off a little bit of the asparagus end when it is dry. "
Green asparagus, on the other hand, has a softer skin and is therefore somewhat easier to process: To prepare green asparagus, all you have to do is cut off the woody end and peel the remaining third.
Organic goods from local cultivation
A classic in Germany is bite-proof asparagus with melted butter. Parsley potatoes and hollandaise sauce are usually added to the plate. But there are many more delicious asparagus recipes on the Internet.
Asparagus is also imported to Germany from Peru or Greece, but for ecological reasons Vebu recommends buying the stalks from local cultivation.
Unger also recommends organic asparagus. Because according to the expert, conventional vegetables are often contaminated with weed control agents. (ad)