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Asparagus - a gourmet vegetable

Six weeks to Johanna (24 June) you should eat asparagus. This is the local season for the coveted white or green sticks of fine vegetables. Within a few hours you will land fresh on the gourmet's plate. Green asparagus is on the rise. In contrast to the bleached white bars, it grows above and not in hills under the ground. A higher nutritional content characterize it and it tastes more bitter.

Whether you cook or steam the slim sticks, roast, grill and bake them in a modern way is a matter of taste. Connoisseurs only buy asparagus when the stems squeak as they rub against each other. You can recognize fresh produce by juicy, soft stem ends. If you must store the bars, it is best to wrap them in a damp cloth in the vegetable compartment of the refrigerator.

Rich in minerals (potassium, zinc, iron) and vitamins (B-vitamins, folic acid, vitamin C) and low in calories, asparagus is a springtime treatment for dehydration and weight loss. Because of the diuretic effect, asparagus was a medicinal product in all pharmacies in the penultimate century. Take care if you have a tendency to gout. Excessive consumption of asparagus can cause an attack of gout because of the purines it contains.

Whether the aphrodisiac effect of asparagus is more due to spring and its feelings or to its specific ingredients - this remains its very own secret.


When you eat potatoes and asparagus, you taste the sand of the fields and the root blessing, the sky's heat and the cool rain, cool water and the warm crap. Carl Zuckmayer.

It never bothered me I if someone compared me to an asparagus because the most important thing about asparagus is the head. Charles de Gaulle.

Written by Brigitte Neumann

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