Product Description
Introduction :
Only young asparagus shoots are commonly eaten: once the buds start to open
Only young asparagus shoots are commonly eaten: once the buds start to open
("ferning out"), the shoots quickly turn woody.
Asparagus is low in calories and is very low in sodium. It is a good
source of vitamin B6, calcium, magnesium and zinc, and a very good
source of dietary fiber, protein, vitamin A, vitamin C, vitamin E,
vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron,
phosphorus, potassium, copper, manganese and selenium, as well as chromium,
a trace mineral that enhances the ability of insulin to transport glucose
from the bloodstream into cells. The amino acid asparagine gets its name
from asparagus, as the asparagus plant is rich in this compound.
The shoots are prepared and served in a number of ways around the world,
typically as an appetizer or vegetable side dish. In Asian-style cooking,
asparagus is often stir-fried. Cantonese restaurants in the United States
often serve asparagus stir-fried with chicken, shrimp, or beef, and also
wrapped in bacon. Asparagus may also be quickly grilled over charcoal or
hardwood embers. It is also used as an ingredient in some stews and soups.
In recent years, almost as a cycle dating back to early culinary habits,
asparagus has regained its popularity eaten raw as a component of a salad.