Definition: asparagus

Probably originating in the Mediterranean basin, asparagus was already consumed by the Egyptians and Greeks, who called it "Aspharagus". Asparagus spread to our region with the Romans, for whom it was "a plant for pleasure and love". In the Middle Ages, convents discovered its healing properties and delicacy. As a luxury product, asparagus was appreciated by kings and princes. Louis XIV demanded it on his table in all seasons: to satisfy his desire, Jean de La Quintinie, the agronomist in charge of the royal gardens, developed a system of greenhouse cultivation that allowed it to be harvested practically all year round. Until the early 19th century, only wealthy connoisseurs could afford this refined and very expensive vegetable. Asparagus began to become more widely available at this time, becoming a "spring delicacy" for all gourmets.

Nowadays, it is mainly white asparagus that is consumed. However, gourmets prefer green asparagus for its more pronounced, aromatic taste and higher nutrient content.

White asparagus and green asparagus:

Physiologically, green and white asparagus are the same plant. The difference lies in how they are grown: white asparagus grows underground and therefore remains white, while green asparagus grows above ground and therefore turns green. In Switzerland, green asparagus is mainly grown because it requires less demanding soil and climate conditions. Valais remains the exception, with white asparagus as its speciality. All information relating to this crop and recipes can be found on the website:

http://www.swissasparagus.ch/site/Main.php?Lng=FR

Composed of 92% water and providing only 25 kcal/100 g, asparagus is the best ally for spring diets, provided, of course, that you don't overdo it with the accompanying sauce!

Nutritional values per 100 g: Protein 2.2 g - Carbohydrates 3.5 g - Fat 0.2 g - Calories 25 kcal. Asparagus effectively contributes to the body's elimination functions: its fibre aids intestinal function and its diuretic compounds facilitate kidney function. Asparagus is rich in minerals and trace elements. In addition to potassium, which, as in most vegetables, is the most abundant mineral (270 mg/100 g), asparagus has significant levels of calcium (20 mg), magnesium (12 mg) and iron (1.1 mg). Furthermore, its particularly low sodium content makes it the ideal vegetable for combating high blood pressure. Asparagus is also a good source of vitamins. It provides 31 mg/100 g of vitamin C (16 mg/100 g when cooked), which is a significant amount, comparable to that found in raw tomatoes. It provides an average of 0.6 mg/100 g of provitamin A, a value comparable to that of cabbage or tomatoes, which are rich in this vitamin. Asparagus is also one of the fresh vegetables with the highest content of B vitamins. Vitamin B2, found in the tips, is essential for cell function. Finally, vitamin E, which reaches a significant level for a fresh vegetable (0.8 mg/100 g), helps to slow down cell ageing. Asparagus thus helps to balance the overall diet, with substances that have beneficial effects in preventing many diseases. It should be noted that steaming preserves all its nutritional potential.

There are three categories of asparagus (extra, I and II) depending on the length and appearance of the shoot and bud. Choose fresh asparagus: straight, with a tightly closed bud, a slightly shiny heel and an undamaged, non-brittle stem. Store raw asparagus for no more than 3 days, wrapped in damp newspaper or cloth, in the crisper drawer of the refrigerator. It cannot be stored once cooked. Regardless of how it is used, asparagus is always cooked first, either boiled or steamed. There are many ways to eat it: plain with a hot or cold sauce (melted butter, vinaigrette, mayonnaise); chopped in a salad, purée or omelette; hot in a tart or gratin. Allow 300 g per person for a starter, 400 to 500 g for a main course.

To prepare asparagus:

Cut off the ends and peel them with a vegetable peeler from the tip to the base.

Wash them thoroughly without soaking them, drain them and tie them into bunches.

- Place the bundles in boiling salted water and cook for 20 to 30 minutes.

Drain them in a dish on kitchen paper or a wire rack.

To freeze them: clean and blanch them for 2 to 4 minutes, drain, leave to cool, then place them in freezer bags or boxes. Be careful, as their tips break easily. To use them, simply immerse them while still frozen in boiling water and leave them to finish cooking for 12 to 16 minutes.

To preserve them: blanch them, place them upright in jars with salted water (20 g of salt per litre), then cook for one hour at 100°C.

Note: etiquette dictates that the buds should be eaten with a fork and the rest with your hands (this is allowed), or even all with your hands, but in this case, don't forget the finger bowls!

A perennial vegetable plant, asparagus is grown for its shoots or spears, which grow from an underground stem and end in a bud.

Known to the Egyptians (as evidenced by ancient frescoes) and appreciated by the Romans, it was somewhat forgotten in the Middle Ages. It was not until^{the 17th century}that asparagus began to be cultivated in France. Louis XIV was very fond of this vegetable, which the agronomist Jean de la Quintinie supplied him with from December onwards.

Until the early^19th century, only the wealthiest could afford this refined and expensive vegetable. Its cultivation then spread to the Paris region, then to the Loire Valley in the 1870s. Finally, it conquered the south of France. From early March to late June, there are three varieties of asparagus: White asparagus is harvested as soon as it emerges from the ground. It is grown in Alsace and Belgium and imported from North Africa. It is thick and tender, but does not have much flavour. Purple asparagus: harvested when it has emerged a few centimetres, it comes from Aquitaine, Charentes, Loire, but also Italy; it is delicious and very fruity. Green asparagus: picked when it is about fifteen centimetres long, it comes from the Rhône (Lauris); it is the most flavourful of all. There is also wild asparagus, which is thin and green, slightly bitter but very good. Some 250,000 tonnes of asparagus are produced each year in Europe, including 23,000 in France. Asparagus from the Sables des Landes, the earliest variety, is the only one to benefit from a PGI (protected geographical indication).