Asparagus The Vegetable of choice
The Hub mobs cooking competition continues. I continue to salivate until I have a dry mouth at the variety of food presented in the articles posted in this competition. Today we were presented with choosing fruits and vegetables. I must say at the outset early on in my life the thought of eating Asparagus was awful. Today my tastes have changed and I eat it on a regular if not weekly basis. As I said earlier I hated the taste it seemed tough and horribly stringy. Now though many years later I love Asparagus that is on condition it is cooked correctly. In my view Asparagus should be cooked so they are still firm but not hard or stringy. Ideally they should still be intact and not mushy. They taste really good with Hollandaise sauce and in the dish Eggs Benedict. Tinned variety tend to bush mushy and that loss of texture to me is serious enough not to enjoy Asparagus to the fullest.
A 5.3 ounce serving provides 60% of the recommended
daily allowance for folacin which is necessary for blood cell formation,
growth, and prevention of liver disease. Folacin has been shown to play
a significant role in the prevention of neural tube defects, such as
spina bifida, that cause paralysis and death in 2,500 babies each year.
Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.
Asparagus, low in calories, low in sodium. Asparagus is also a good source of Vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C,
vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,
copper, manganese and selenium. The term 'amino acid' & 'arpargine' gets their name from Asparagus. The Asparagus plant being rich in this compound.
The shoots are best 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 the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips mayonnaise staying out of the water. 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.
Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as "marinated."
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