That’s it, the asparagus season has begun: from the beginning of April (or even from the end of February in certain regions of France), white, purple or green asparagus can be found on market stalls.
Asparagus has been known since Antiquity: it was then believed to have aphrodisiac properties, and the Egyptians used to offer asparagus to their gods. Today, the health benefits of asparagus are recognized by health authorities: this spring vegetable is ultra-rich in vitamin B9, stimulates intestinal transit, has diuretic properties… In short, no reason to worry. deprive of it.
Asparagus, a concentrate of vitamins and minerals
Asparagus can be prepared in many ways: you can cook them in boiling water (allow 20 minutes for white asparagus and 15 minutes for green ones), in a pan (for about ten minutes, with butter, for example) or in the oven (en papillote, with a base of vegetable or poultry broth).
In terms of recipes, the more adventurous in the kitchen can try a green asparagus flan, breaded asparagus, wok-fried asparagus, an asparagus risotto, or even asparagus cannelloni! To make an asparagus juice, it is best to use a juice extractor: to a bunch of asparagus, you can add 1 Granny Smith apple and/or a lemon juice and/or a drizzle of olive oil. ‘olive.
Read also :
- 7 reasons to eat asparagus
- 15 superfoods to eat this spring
- 9 easy recipes to enjoy with broccoli
