Historical Moment From time immemorial asparagus(it is asparagus) conquers the hearts and stomachs of humanity. The ancient Greeks, Romans and even Egyptians were familiar with this vegetable firsthand. The latter honored her so much that they immortalized the image of asparagus on the sarcophagi of the pharaohs. Unfortunately, with the collapse of the great empires, the popularity of asparagus has faded away. But in the XV century its triumphal return to the world gastronomic scene took place. The success was deafening: rewarding the title of "royal vegetable" and the gentle affection of the powerful. In Germany, there was a decree prohibiting farmers from selling asparagus on the market. The whole crop went to the royal court. The loving Louis XIV, who called her his main favorite, could not resist the charms of asparagus.
Cooking asparagus On taste and color Varietyhints of asparagus can confuse the novice gourmet. In fact, everything is very simple. White - these are young shoots that were hiding from the sunlight. That is why they are so delicate in taste. Green twigs have already become acquainted with the sun and have acquired a light zesty bitterness. And the most exotic - purple asparagus - a kind of veteran. As maturity grows, green asparagus turns purple. And here the main thing - do not miss the moment: green shoots with a purple head retain their juiciness and acquire a very rich taste, with many nuances. A completely purple asparagus is suitable only for decorating bouquets of flowers, but not for food, as it becomes very hard and fibrous. How symbolic! I wonder if fate depends on appearance? In the case of asparagus - yes! The sheer similarity with the male reproductive organ cemented her fame as a powerful aphrodisiac. The ancient Greeks even made asparagus one of the attributes of the cult of the goddess of love Aphrodite and decorated the bed of the newlyweds with sprouts. The point is not only in the juicy appearance of the vegetable, but also in its nutritional qualities. More precisely, in the high content of asparagine - a substance that stimulates the work of the ureters and improves blood flow. As a result, it leads to a feeling of mild sexual arousal. Medic-gourmet A medical career preceded the asparagus gastronomic career. At first, people perceived it as a medicinal plant. The Romans used asparagus as an antidepressant, the Chinese treated it for cough, the Egyptians - the liver, and the Greeks - the kidneys. Modern doctors recommend asparagus as a diuretic, as well as a dietary-gourmet dish for those who follow the slim figure. But not the shoots of asparagus, but its roots have a real healing effect. A decoction of them eliminates skin problems, normalizes blood pressure, removes toxins from the body and facilitates the work of the kidneys and liver. In general, asparagus is the perfect embodiment of the balance between tasty and healthy.
