Asparagus is a pretty popular vegetable and it is also rich in Vitamin A, C, K and folic acid. Initially labeled as a member of the lily family, asparagus and garden asparagus are now in the family Amaryllidaceae and Aparagaceae.
The benefits of asparagus
Most asparagus vegetables are green, white or purple. The typical season in Europe is from April until June, or until the end of the summer solstice. This yummy vegetable is packed with vitamin C: it strengthens our capillaries and it is involved in collagen formation, vitamin A: helps protect our eyes, skin and immune system, vitamin K: used in bone formation and blood clotting. The folic acid is also very beneficial for making blood cells and during pregnancy for fetal development. 150 g of asparagus ensures the total recommended daily intake of folic acid for adults.
It also has diuretic properties, cleaning our kidneys and helping towards preventing kidney stones. It is also believed that it relieves inflammatory conditions.
Other less known health benefits
Some evidence shows that asparagus eases symptoms of hangovers thanks to its vegetable fiber and flavonoid content. It is also believed that it will reduce liver damage caused by alcohol.
Researchers also discovered that cooked asparagus is useful in gastrointestinal conditions such as ulcerative colitis. Asparagus acts as a prebiotic and it boosts the good bacteria.
Asparagus can be baked, grilled, roasted, steamed, boiled and even blanched.
Bacon Asparagus Dippers: cut the asparagus endings and roll the vegetable into bacon. Bake them for 20 minutes and then just enjoy.
Pasta Primavera: use vegetables cut in Julienne and add them to the already boiled pasta. Add the asparagus, parmesan cheese, seasoning and enjoy the explosion of taste in your mouth.
Grilled Asparagus: wash the medium size asparagus, wait for it to dry out and then throw it on the grill. Add olive oil, oregano and then enjoy.