Superfoods - Asparagus

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Asparagus is a matted shrub that grows in dry, sunny soils. Asparagus is the new shoot of this shrub and is born from its root. As a vegetable it has been used since ancient times due to its delicate flavor and as a medicine it has many qualities, one of the best known is its diuretic power, although its high mineral content should be noted and that it is one of the plants with the highest amount of folic acid , very important before and during pregnancy and to compensate for states of anemia. Green and white asparagus are totally different varieties, the white one grows underground, it is the root, while the green one is the sprout that receives sunlight and therefore performs the function of chlorophyll, which gives it other properties. It is also called wild asparagus, whose wild variety is more expensive and highly appreciated. Recipes: - Asparagus salad - Sautéed asparagus with orange dressing.

The asparagus is a shrub that grows along the roads

It can go totally unnoticed, it is tangled and not too pretty

But it hides a great treasure The delicious asparagus Asparagus has been used since ancient times as a vegetable for its rich and delicate flavor

But it is also attributed with medicinal properties, it was already cultivated by Greeks and Egyptians

But it is believed that it was the Romans who spread it throughout Europe in fact it is mentioned in the most famous cookbook in Europe

oldest in the world And it is attributed aphrodisiac properties due to its phallic shape

It grows in sunny and dry lands It is the offshoot of this bush of this plant And it's also one of nature's greatest sources of essential folic acid

Before and during pregnancy and also to balance states of anemia

It is harvested between February and April which is the time where we can take it fresh and where it is going to have a taste Much more intense But what a difference The white asparagus, from green to wild asparagus, you know it, you will discover it in this course

Did you know that in ancient times asparagus was already was considered a delicacy of the gods and worthy of food of pharaohs by the Egyptians and the Greeks

appreciated its exquisite culinary qualities, but it was especially the Romans who praised it so much for its Therapeutic and gastronomic qualities did you know that to keep the asparagus in the refrigerator well You should wrap it in a damp cloth so it can last up to 2 weeks without losing turgidity and texture

Did you know that the phrase go fry asparagus dates from the nineteenth century was used with the same intention as today Knowing that the asparagus is cooked in the first boiling the expression refers to the intention of wanting to To keep someone busy as long as possible and to avoid his annoying company, he was sent to fry asparagus

Did you know that in China asparagus was used in ancient times to fight respiratory diseases? such as bronchitis or tuberculosis We are in a nursery and Carmen who is responsible for this beautiful place is going to talk to us today about the asparagus of the asparagus nursery This is the seedling let's say of the green asparagus of the Triguero in many occasions we can find it wild especially in our zone

And from here is where we could start planting As you can see it's already prepared everything that is the The root of the rhizome plant What are the little leaves of what is the asparagus that would already start to grow and at what time of the year is it planted, now in winter is the best time, especially for the plant to begin to develop, they need Temperature more or less cold It is not quite a tuber but it is from the own family then What develops from the plant is Let's say the whole root part If we leave it in its normal growth the asparagus is going to grow upwards

And it will form a thick and fat stalk

In fact each one of these florets will be an asparagus in the future then they will grow enough points many people separate it for the growth to be straight and perfect so if you leave them together well they will grow both upwards and downwards In general would tend to grow a little bit upwards so we would have to cover them a little bit

And the white variety and the green variety is an asparagus variety

of course much fatter asparagus And in white color because because they are covering it so that the sun No discoloration to the halo which is the plant, which is the fruit

And we would let it pull upwards if we want it to stay green

and the sun would give the asparagus that greenish coloration And the wheat asparagus is the same as the green asparagus or not it is indeed the same what happens that we know it in two ways different ways, it's that then within each family of asparagus there are a billion, I mean I thought that Wild asparagus was called wild asparagus

No, I mean the wild asparagus is obviously going to be a wild asparagus because it's green and it's growing freely but It's not just the wild variety that's called wheat, not just the wild variety, you can call other varieties like this one for example

it is very necessary to talk to people like her Because it clarifies, it clarifies a lot of things, little doubts, even if you are looking for information sometimes it's confusing and it's, if it's hard to find information about these types of plants, about because there's a lot of nutritional information

but little information about the cultivation, very little, so precisely this course that We are giving to learn more About it it's a good source of fiber and folic acid contains vitamins A, C, D and K Helps in the prevention of cancer Contains high doses of antioxidants It has a high content of beta-carotene It is rich in minerals such as potassium and zinc

Wild asparagus This wonderful magic vegetable that we've been talking about during this episode I show you Also his little brother the white asparagus, the truth is that the difference is quite striking and it is not surprising that the Romans thought that had properties aphrodisiac properties or it was associated with the phallic symbol because it is actually Pretty flashy but what we're going to go with is our green asparagus

Full of properties quite nutritious and very very medicinal

How to introduce this in the kitchen We've all eaten grilled green asparagus is almost the most common way but there is a Lots of other ways to enjoy it in an original way

Salad what I have done initially is to put steamed green asparagus a good amount For the recipes that come next steamed only 5 minutes so it keeps almost all of them intact

Its properties we are going to select As a base for the salad we are going to use spinach, fresh spinach and it's better to make it On a plate or in a large bowl, not in a bowl, because this salad is very visual

We not only eat through the mouth but also the beauty of food It nourishes us And this salad is really a beautiful color creation, here we go

Large plate To spread A thin bed of spinach we left the bowl over there and we move aside to leave room for the asparagus A little handful generous handful we're going to cut them in half It's a shame to cut them but they are so good but if we don't drop them on the plate a bit And we are adding them A bit random How do you like to drop them there's the grace of chaos a wonderful order that sometimes hides in chaos and let's go Covering The bed with asparagus we leave a few for the end Next carrots I cut the carrots into thin but long strips

And we are also dropping them on top, we dropped one over here Black olives the olive what is a product Fabulous this gives a touch of color Very nice the green the orange the black They contrast a lot Because not only children eat through their eyes eh We adults also do it and the more beautiful a dish is like that You'd better not fall And we fill it up, this is almost like Making a cake Once we have everything we add asparagus in the center again The last green ingredient mint Mint leaves just strip them off We also put them on top the smell of mint reminds me of when I was a little girl My grandmother had Little plants and I would always escape to the rooftop to pick them up and smear them on my hands and they were delicious Food is also something super evocative of taste

And smell are intimately connected They are both That it has the ability to transport us Farther and in the most sudden way true And now we are going to season With what with a delicious orange and sesame vinaigrette The final touch Extra virgin olive oil You have to see the color of this eh because it is quite spectacular And the apple-like smell it has We load well with oil, to add Orange juice Seasonal Salt to taste one teaspoon I think it's perfect we mix and I add a fistful of sesame seeds The sesame which also has a lot of properties

Here we have to add ingredient after ingredient that should provide us with And we have we're going to go dressing this wonder Aromatic And here it is this salad What do you get To love I show it to you because it is like a painting Green I love you green Asparagus green avocado green avocado green cabbage green our second salad let's go to the cabbage A food that is also very important, very good for the brain and fundamental in the development of all Europe here I'm giving you information mainly because it's all about learning to eat consciously because eating With consciousness It's not just knowing what properties the foods have but also knowing them more deeply Finding out details anecdotes understanding How they have accompanied us over time and continue to be on our plates today

Let's go with the salad Cabbage bed Cabbage what is a vegetable That I love, I'm a little bit like a bunny rabbit we make a good bed Again the salad better on a plate because it is super visual plus the green color How it gives energy are very very present in nature we leave it here because we have to Prepare the hazelnuts because then we have to assemble The hazelnuts we are going to chop them a little bit some people like them better toasted More raw And you cut it with a big knife being careful that they don't all fly out

let's see little one and that they don't jump Just peck a little bit, do not make it very small, but cut it in half

With this It may be enough for us and we move aside again With our green square in the center You know we are going to put the asparagus whole Side by side You can do it leaving some space so that the green of the cabbage can be seen Which is clearer Yes it makes a very nice contrast And then as if it were a cake we are going to cross them and we are mounting asparagus on asparagus Another and another the last avocado Avocado what is a fruit Anyway, avocado can do it for me and we are placing it through the little holes That remain in the middle and I call this salad green salad green salad it's super green that sometimes I am very entertained and maybe I feel like I'm losing my rhythm

But I don't Of avocado which is very good Like the green asparagus has potassium "Expression" And finally we add our hazelnuts Which add a super crunchy touch to this salad What could be a dish for one person because it nourishes a lot or how to start a meal, first course also for dinner is perfect for dinner you have everything you need But you are not going to stay heavy What do we season with With an extra virgin olive oil vinaigrette and soy sauce Lemon touch Pepper Who likes and that's it, here we go my fingers are a little stained we are going well with oil Splash of japanese soy sauce japanese important soy sauce No China Chinese soy sauce has monosodium glutamate which is a preservative

which sounds terrible and it is very bad for your health So the Japanese what is much simpler soy salt Seaweed combo, that's it and a splash in fact if you ever get a chance to pick one and one and smell them

You will realize that they have nothing to do with each other

lemon drizzle That we are going to squeeze by hand you can break the fiber With a wooden stick Always made of wood better to avoid metal knife and squeeze hard we don't drop the pipe Let's stir to mix well because otherwise the soy sauce separates from the oil very easily

It looks very nice bicolor but Not the effect we are looking for we already added being a dark sauce It will also give a touch to the salad and it's almost ready As I said before The pepper according to taste I'm Mrs

Pepper, so I give you this that I catch God, it's so tasty and we have another completely different salad of green asparagus green, green And to close We are going to make a paste Mediterranean Very very very simple Spaghetti can be any other pasta Asparagus this time sautéed With raw garlic Garlic and asparagus a combination Amazing that besides being super tasty is Very very medicinal I put oil Let's raise the temperature More or less at 7 is perfect As it warms up We cut the asparagus In three or four small pieces Whatever you prefer the base of the asparagus is the hardest and it's already starting to get like white we discard outside To use only The most tender stems and we add The pasta is already cooked but if you were cooking, the logical thing to do would be to boil the water, make the pasta while you are preparing the rest

Which right now is Super super easy and fast I take wooden spoon and start sautéing Some people prefer to steam the asparagus a little bit or even cook it first So that it sautés faster For me personally what I like is What happens directly from crude oil to skip that I keep a little point Crunchy when you bite it In the meantime You are skipping What you can do is to go chopping the garlic I've already chopped it and it's a little bit small and small How we do it first in slices in this you have to have patience and be careful not to cut ourselves and then band-aids thinner, let's stir Cutting you're separating the strips and depending a little bit if this is a plate Just for you or you're going to cook for the rest of the family or for friends, you add more or less garlic

If you really like the touch of garlic, one garlic per person is perfect for And they think it's a little bit strong, medium but in that case raw, and don't be put off by the fact that it's raw

it is very good you have to try it, maybe it surprises you and it is not as strong as you think once

you have the band-aids already tiny tiny tiny tiny tiny tiny it's a job I'm a little bit patient but with a little bit of patience You have it and you're entertained while it's being done, tiny, tiny tiny, tiny, tiny, very tiny, and you insist, you take off and you keep cutting I've almost got it and this is going super well When we know what the asparagus is, when you see it start to turn brown there are also people who love it as well as a little churruscadito, the idea is a matter of taste smells awesome When it's almost there What you do is add the pasta, which we're also going to sauté a little bit

I show it to you, it has a super intense color

it's very fresh, it preserves the texture but if you prick it It's already tender it sticks perfectly, so, it's noticeable

that indicates that I can already put the money Pasta for one for me For a feast For mixing and sautéing a little bit and add to it now Salt to this dish could be very A dash of soy sauce but I like it better with simple salt

Because the flavor of natural asparagus mixed with the touch of garlic is really spectacular

So sea salt of all life which provides us with iodine We put out the fire and it is now when the dish is practically ready that I add the garlic the final touch because as I said, it has to be raw

And I'm an outsider, so I'm going to give it to him with joy

I love that it itches that it has that touch mediterranean revuelves and we are going to put it All on the plate So hungry for God's sake you can't cook so much and that One can't get an appetite spaghetti is not easy a clandestine asparagus around here Mediterranean pasta with green asparagus And with these three recipes we close the chapter on asparagus You see that taking something that is so medicinal and so good for health Besides, it can be a real pleasure Let's review them The first one A fabulous and beautiful salad Green, orange a salad Salad box let's call it the second thing we have done It's another salad the green salad, green salad, green salad a little bit more nutritious perfect for A dish for one person at any time of the day, it looks good

And finally a light but a bit more filling dish with pasta, a Mediterranean pasta with green asparagus And raw garlic You are already running to the supermarket to your greengrocer to buy green asparagus To strengthen your immune system and live a little longer and a little bit better

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