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Asparagus

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Sanjay Patil
Sanjay Patil

Asparagus is a perennial vegetable that originated along the Mediterranean coast. It is a member of the lily family with green stems that function as leaves and reduced true leaves. Historically, Romans used the phrase "do it in the time it takes to cook asparagus" to refer to something being done quickly, as asparagus cooks very fast. Asparagus should be selected based on firm spears with closed tips and stored refrigerated for no more than three days. It can be boiled, microwaved, or stir-fried and is nutritious, containing vitamins A and C as well as fiber and iron.

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Asparagus
CHARACTERISTICS • It has its origins along the east Mediterranean coast, in particular, Rome • It is a perennial garden vegetable • Asparagus are officinalies • It is from Lily family • Cultivated from antiquity, now grown all over the world • Its green stems function as leaves, while its true leaves are reduced to scales
HISTORICAL FACTS When someone wants to get quick results, there is a saying that is often used; a phrase that has been in use since the days of the Romans: “Do it in the time it takes to cook the asparagus.” This itself is a surefire indication of how quickly asparagus gets cooked!
SELECTION CRITERIA • Choose firm spears with closed and compact tips • Size doesn’t matter: skinny or fat, as long as •the tips are closed, the spears will be equally tender
STORAGE METHODS • Do not wash it when you want to store it. • Always refrigerate it in a poly pack to retain the moisture in it. • Never store the asparagus for more than three days.
COOKING METHODS • Boiling: Cook uncovered with the spears lying in a single layer only for 3 to 5 minutes till it is tender. • Microwaving : 6 to 8 min by turning it once during cooking. • Stir-Frying : cooked in high heat for less time until crisp and tender
• Q:Should Asparagus be eaten with fingers, or knife and fork? A:It depends on whether the asparagus has been cooked and whether it’s served with a sauce. If the stalks are firm and the sauce covers only the tips, it’s okay to use your fingers. If the asparagus is limp or covered with sauce, use a knife and fork, and cut the stalks into bite-size pieces. If you are in doubt over what to do, or attending a formal dinner, go for the knife and fork.
VARIRITIES OF ASPARAGUS •Wild Asparagus: Thin, spindly and packed with flavour. •Green Asparagus: Most common variety from pencil thin-inch thick spears •White Asparagus: it is deliberately kept in the dark; for the chloroform not to develop in spears,it is slightly more delicate than regular asparagus. •Purple Asparagus: green or white varying towards purple at the tip. In terms of flavour it resembles regular ones.
NUTRITION FACTS FOR 5 SPEARS (95-100 GMS) • CALORIES - 20% • FAT - 0% • CHOLESTRAL - 0% • SODIUM - 0 % • VITAMIN A - 10% • VITAMIN C - 10% • DIETRY FIBERS - 71% • IRON - 2 %
DITETIC BENIFITS • Rich in vitamin A & C • Very rich in iron, useful in treating anemia • Rich in fiber and easy in digestion
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Asparagus

  • 2. CHARACTERISTICS • It has its origins along the east Mediterranean coast, in particular, Rome • It is a perennial garden vegetable • Asparagus are officinalies • It is from Lily family • Cultivated from antiquity, now grown all over the world • Its green stems function as leaves, while its true leaves are reduced to scales
  • 3. HISTORICAL FACTS When someone wants to get quick results, there is a saying that is often used; a phrase that has been in use since the days of the Romans: “Do it in the time it takes to cook the asparagus.” This itself is a surefire indication of how quickly asparagus gets cooked!
  • 4. SELECTION CRITERIA • Choose firm spears with closed and compact tips • Size doesn’t matter: skinny or fat, as long as •the tips are closed, the spears will be equally tender
  • 5. STORAGE METHODS • Do not wash it when you want to store it. • Always refrigerate it in a poly pack to retain the moisture in it. • Never store the asparagus for more than three days.
  • 6. COOKING METHODS • Boiling: Cook uncovered with the spears lying in a single layer only for 3 to 5 minutes till it is tender. • Microwaving : 6 to 8 min by turning it once during cooking. • Stir-Frying : cooked in high heat for less time until crisp and tender
  • 7. • Q:Should Asparagus be eaten with fingers, or knife and fork? A:It depends on whether the asparagus has been cooked and whether it’s served with a sauce. If the stalks are firm and the sauce covers only the tips, it’s okay to use your fingers. If the asparagus is limp or covered with sauce, use a knife and fork, and cut the stalks into bite-size pieces. If you are in doubt over what to do, or attending a formal dinner, go for the knife and fork.
  • 8. VARIRITIES OF ASPARAGUS •Wild Asparagus: Thin, spindly and packed with flavour. •Green Asparagus: Most common variety from pencil thin-inch thick spears •White Asparagus: it is deliberately kept in the dark; for the chloroform not to develop in spears,it is slightly more delicate than regular asparagus. •Purple Asparagus: green or white varying towards purple at the tip. In terms of flavour it resembles regular ones.
  • 9. NUTRITION FACTS FOR 5 SPEARS (95-100 GMS) • CALORIES - 20% • FAT - 0% • CHOLESTRAL - 0% • SODIUM - 0 % • VITAMIN A - 10% • VITAMIN C - 10% • DIETRY FIBERS - 71% • IRON - 2 %
  • 10. DITETIC BENIFITS • Rich in vitamin A & C • Very rich in iron, useful in treating anemia • Rich in fiber and easy in digestion