GREEN ASPARAGUS
Green asparagus belongs to the Asparagaceae family. The edible part is the bud of the plant. Its green color is due to photosynthesis caused by sunlight. Its flavor is stronger and more bitter than white asparagus.
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Recipes
Culture
Origin
Nutritional Value
Recipes
Recipes
It is recommended to discard the lower parts, since they are more fibrous and have a different flavor. Green asparagus can be eaten raw in salads, used as an ingredient in stir-fries, steamed, boiled, baked and fried. It is a great addition to foods such as cheese, bacon, sausages, eggs, butter, onion, rice, quinoa, and cooked with herbs such as thyme, basil and chervil.
Culture
Culture
The National Asparagus Festival has been held for over 40 years in Oceana County (Michigan). This region is one of the main areas where asparagus is cultivated in the country.Origin
Origin
Its origin is associated with ancient Mesopotamia from where it spread to the Mediterranean and Asia Minor. From its beginning, green asparagus was used for its medicinal and therapeutic qualities.Nutritional Value
Nutritional Value
21 calories per 100 grams. The plant is an excellent source of fiber, vitamin K and folic acid, which helps improve skin elasticity. Besides having antioxidant effects, it is a great natural diuretic.Related Products
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