Table of Contents
Protagonists of the spring tables, and in particular of Easter, are the asparagus not only are they suitable for many preparations in the kitchen by lovers of good food, but they are rich in beneficial properties for health thanks to their strong diuretic action which can prove useful for fighting cellulite as well water retention, if there are no contraindications.
Their origins they are lost in the mists of time, probably in ancient Mesopotamia or in the sandy steppes of the Middle East. Starting with the ancient Egyptians, their fame spread rapidly, finding passionate supporters in illustrious characters such as Cato, Apicius and Pliny the Elder. In the following centuries, this plant was always considered a food-medicine and therefore an object of mass consumption.
The health benefits
The whole plant contains asparagine, a substance – as we will see below – responsible for the characteristic alteration in urine odor, and antioxidants such as flavonoids (including rutin, quercetin and campferol) and carotenoids. There are also folic acid, tannic and bitter substances, a saponin, traces of essential oil, sugars, vitamins A, B, C and PP, potassium, calcium, iron, manganese and traces of fluorine. Being rich in vitamins and minerals, they are particularly suitable for convalescents, the sick or those who follow weight loss diets.
Due to their specific diuretic action they are useful for stimulating renal function, eliminating waste and compensating water retention (thanks to the presence of purines).
What the characteristic odor depends on
It seems that the presence of asparagine (aspartic acid) and the processes related to its degradation (with production of methyl-mercaptan) are responsible for the characteristic odor strong and penetrating urine following the ingestion of asparagus. Six kidneys work efficiently, this curious phenomenon occurs already after 15-20 minutes of ingesting even small quantities of asparagus, even if not all people show an alteration in the smell of urine.
The varieties
White, green, violet, wild. Among those cultivated, the varieties are very numerous and differ in color, thickness and fleshiness of the shoots and each of them boasts a Protected Designation of Origin.
Between whites, the best known are those of Verona, Conche, Zambana, Cantello and Bassano del Grappa. Between pink, those of Mezzago. Between Violet, those of Albenga and Cilavegna. The quality is also very famous green of Altedo and Manbrotta. From the food point of view, the wild asparagus has nothing to envy to the cultivated one: its pleasant flavor is an unparalleled touch of culinary refinement.
How they prepare
The edible parts of asparagus are represented by the young shoots or “shoots”, collected in spring when they reach a length of 20-30 cm. To clean them correctly, just hold them with a soft-tipped hand and remove the outermost part using a potato peeler, towards the root part, which is generally more leathery. Once peeled, a clean cut is made at the base, excluding the hardest and most fibrous part.
To better enjoy their culinary potential it is good practice to eat them without the aid of cutlery: just bring them to your mouth by squeezing them gently between your index finger and thumb.
Recipes
They are the main protagonists of numerous recipes: they are eaten alone (seasoned with oil and lemon), sautéed in a pan (with butter and Parmesan), or combined with other vegetables or used in the preparation of omelettes, risotto, sauces, sauces, soups, soups, fillings for savory pies and ravioli.
Contraindications
Due to their strong diuretic action and the combined presence of purines and oxalic acid, they are not recommended for people suffering from gout and suffering from kidney problems (cystitis, nephritis and kidney stones), especially if the asparagus is not cooked in water (otherwise most of these substances are dispersed by boiling).
Read also
