Asparagus

Food
Asparagus

Has asparagus made its appearance on the shelves? Do not be mistaken, spring is fast approaching or is it already here? A prime spring vegetable, young asparagus appears in March and its development reaches maturity in May and June.

Nutritional facts

It is a very light vegetable, rich in fibre and whose diuretic properties perfectly adhere to the "detox" concerns of the spring by stimulating the elimination of toxins in the kidneys. It is rich in minerals (potassium, calcium, magnesium, iron) and vitamins (C, E, B and provitamin A). Of a low calorie intake, the endive is cooked in steam without losing too many essential nutriments.

Asparagus has long been reserved for the elite of society due to its price. Today it is a vegetable whose consumption has been popularised. There are three main varieties available in France from March to the end of June. Purple Asparagus is very tasty and fruity. Less tasty than its counterparts, white asparagus is harvested en primeur (March). Its size is quite large and its flesh is tender and creamy. Lastly, green asparagus with the most authentic flavour is available at a later date.

How to cook asparagus ?

In cuisine, the more pronounced in taste the asparagus is, the less it needs to be improved upon. Traditionally, white asparagus is cooked in steam and accompanied by hot or cold sauces (bechamel, hollandaise sauce, mayonnaise, etc.) or cooked in tarts, in cream or pan-fried with other vegetables. Green asparagus cooked al dente whole or cut into tagliatelle strips are perfect as an accompaniment, in salads and as appetizers. You must come up with innovative new ways in order to modernise and streamline its traditional uses.

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