Grass asparagus useful properties and contraindications. Asparagus - types, composition, medicinal properties, contraindications, recipes. Methods of preparation and use

Asparagus medicinal - Asparagus officinalis. Family Asparagus (Asparagaceae).

Botanical characteristic

A perennial herbaceous plant with numerous strongly branched stems up to 1.5 m high. It has a thick rhizome, from which a large number of roots extend, and vertical vegetative shoots. The leaves are very small, scaly, thread-like branches are located in their axils. Blooms in June. The flowers are greenish-white or greenish-yellow, small dicotyledonous, and also false-bisexual. Fruits - red berries of spherical shape, ripen in September.

Spreading

In the wild, they are found in the European part of the country, in Western Siberia (except for the Far North), in the Caucasus. Cultivated by amateurs as a tasty vegetable plant in gardens and orchards.

plant parts used

Rhizomes with roots and young shoots.

Asparagine and arginine (up to 0.04%), steroidal saponins, essential oil, vitamin A, carbohydrates, coumarin and chelidonic acid were found in the rhizomes and roots of asparagus.

Application and useful properties

Not used in scientific medicine. It has a strong diuretic effect, as well as hypotensive, sedative, antispastic and choleretic. Asparagus strengthens heart contractions and slows down their rhythm.

Preparations from the plant are prescribed for neurosis, hysteria, impotence, tachycardia, hypertension and atherosclerosis.

In Chinese folk medicine, asparagus is a popular plant and is recommended for diseases of the gastrointestinal tract and liver, as an anti-inflammatory and improves digestion and appetite, for lung diseases, whooping cough, diabetes, gout and rheumatism.

The main advantage of preparations from asparagus is their diuretic and anti-inflammatory effect. The plant is widely used for diseases of the kidneys, bladder, prostate gland, as well as edema due to cardiovascular and renal failure.

Externally used for various skin diseases. Asparagus gives urine a specific unpleasant odor.

Cooking

• A decoction of rhizomes and roots of asparagus officinalis: 1 st. l. dry crushed raw materials pour 0.5 liters of boiling water and boil for 10 minutes. They defend, they persevere. Take 0.5 cup 4 times a day before meals for kidney disease, liver cirrhosis, hypertension, allergies.
• Decoction of herb asparagus officinalis: 1 st. l. dry chopped grass is poured with 1 cup of boiling water, boiled for 5 minutes, filtered. Take 0.5 cup 4 times a day before meals with cardioneurosis, tachycardia, toxic goiter, hypertension.
• Infusion of fruits of asparagus officinalis: Five berries are poured with 1 cup of boiling water and insisted in a thermos for 6-8 hours. Take an infusion of 1 tbsp. l. every 4-5 hours 3-4 times a day for impotence, hemorrhoids.
• A decoction of rhizomes and roots of asparagus officinalis (external): 1 st. l. crushed dry raw materials pour 0.5 liters of boiling water and boil for 10 minutes. Insist 20 minutes, filter. Used for lotions on pustular, eczematous, psoriatic and allergic skin lesions.

Homeopathy

Finds use in homeopathy Asparagus 3 x in the treatment of cardiac patients. Characteristic symptoms: circulatory failure, accompanied by general weakness, pain radiates to the left shoulder, the pulse is small and weak. More suitable for elderly patients.

Thanks

The site provides reference information for informational purposes only. Diagnosis and treatment of diseases should be carried out under the supervision of a specialist. All drugs have contraindications. Expert advice is required!

What is asparagus?

Asparagus- a vegetable crop that belongs, in fact, to the asparagus family. In nature, there are about 200 species of this plant, but the most popular of them are not so many.

The most common types of asparagus include:

• soy;
• green;
• white;
• purple;
• legume;
• marine.

Asparagus is both monoecious (the stamens and pistils are on the same flower) and dioecious (the stamens and pistils are on different flowers).

Some species of this plant may be herbs and some may be shrubs. Shrubby species of asparagus are called "asparagus". Their beautiful and lush stems are mainly used to decorate gardens, home gardens, and flower bouquets. Herbaceous plant species have excellent taste qualities, due to which they are used to prepare various dishes.

Asparagus is a unique plant in its vitamin composition. A large number of vitamins, microelements and macroelements endow it with various medicinal properties.

The composition of asparagus includes such useful substances as:

• vitamins (A, B1, B2, C, E);
• beta carotene;
• magnesium;
• potassium;
• sodium;
• phosphorus;
• iron.

Interesting Facts

• The energy value of 1 stalk of asparagus is only 4 kcal with 0.1 percent fat.
• In one of the ancient cookbooks, the author of which is supposedly an admirer of gourmet dishes Apicius, there is a recipe for cooking asparagus.
• During World War I, asparagus seeds were used as a substitute for coffee.
• Asparagus leaves can relieve hangover syndrome, as their use helps to accelerate the breakdown of alcoholic products in the body.

Types of asparagus

soy asparagus

Soy asparagus is a by-product of soybeans. To obtain a quality product, the beans must be soaked for a long time until their size increases by 1.5 - 2 times. Then they are carefully ground until a homogeneous mass is formed, which is pressed, separating the liquid part - soy milk. When it is boiled, foams (the protein part of the liquid) are formed on the surface, which are collected and dried in a special way for 1-2 weeks. The dried product is soy asparagus.

The use of soy asparagus contributes to the prevention of osteoporosis (thinning of the walls of the bones), oncological and cardiovascular diseases. In addition to the original taste and aromatic qualities, soy asparagus boasts a large range of useful substances.

The composition of soy asparagus includes such vitamins, microelements and macroelements as:

• vitamins (B, D, E);
• iron;
• potassium;
• calcium;
• lecithin (a substance involved in cell regeneration, as well as normalizing the functioning of the nervous system and brain);
• choline (a substance that increases the resistance of cells to harmful factors).

white asparagus

White asparagus is a delicacy popular in many European countries and ripens between March and June. This type of plant is grown, completely spudding with loose and well-fertilized soil. It is the absence of light during the growing process that contributes to the production of a white product. Care and cultivation of white asparagus requires a lot of work, which is the reason for the relatively high cost of the product. According to the complexity of cultivation, this species is compared with such exotic products as artichokes and truffles.

Despite the fact that white asparagus is somewhat inferior to its other varieties in terms of taste characteristics, this deficiency is more than compensated for by the large range of useful substances contained in it.

The composition of this species includes such vitamins, trace elements and macroelements as:

• vitamins (A, B1, B2, C, E);
• potassium;
• calcium;
• phosphorus.

green asparagus

Green asparagus (officinalis) is the most common type of plant. The native habitats of this species are the coasts of the Caspian and Mediterranean seas.

For a long period of time, green asparagus was considered less preferred than white asparagus. While white asparagus was considered the food of the aristocrats, prepared in the best culinary establishments in the world, green asparagus was not distinguished by such characteristics. However, this stigma of a less significant product was rightly removed from this species over time. It turned out that green asparagus has a large amount of nutrients.

The composition of green asparagus includes such vitamins, microelements and macroelements as:

• vitamins (A, B1, B2, B4, B9, E, C, K);
• selenium;
• potassium;
• phosphorus;
• magnesium;
• niacin;
• iron;
• copper;
• manganese.

purple asparagus

Purple asparagus is a very rare species. This plant is grown in the dark with short sessions of solar irradiation. As a result of moderate interference of sunlight in the process of growing this species, pigment substances are formed - anthocyanins (vegetable glycosides that give plants red, purple and blue color).

The taste qualities of purple asparagus differ from other types of slight bitterness. During heat treatment, it changes its purple color and becomes traditionally green.

bean asparagus

Bean asparagus (asparagus beans) is a very popular product whose beans can be yellow, red and even multi-colored.

Unripe beans are used for cooking, but before consumption, heat treatment must be carried out to remove phaseolunatin (an enzyme that can cause poisoning of the body when ingested with food).

Bean asparagus is ideal for people who prefer diet food. The composition of this product includes an easily digestible protein, reminiscent of the amino acid composition of the proteins of meat and fish.

sea ​​asparagus

Sea asparagus is not an alga at all, as the name of this species may seem, but a completely land plant. The environment for the germination of this plant species are sea coasts, as well as salt marshes (a type of soil with a high salt content).

The composition of sea asparagus includes such useful substances as:

• potassium;
• magnesium;
• calcium;
• iron;

In terms of taste, sea asparagus fully justifies its belonging to the sea element. The taste of this product is salty and slightly reeks of iodine, however, during heat treatment, it is possible to get rid of excess salt. Sea asparagus can be consumed both cooked and raw.

Composition and structure of asparagus

asparagus seeds

The seeds are round, black in color and have a hard shell. They are inside the fetus. Seeds are very sensitive to cold during germination. A comfortable temperature for their germination is 10 degrees Celsius.

asparagus leaves

Asparagus leaves are small, scaly, triangular in shape. At the base of the leaf there is an elongated outgrowth in the form of a bowl, in which bundles of green needle-shaped branches are located.

Asparagus leaves play a huge role in folk medicine. They contain many vitamins that contribute to the proper functioning of the kidneys, liver, heart, brain, etc.

Korean scientists have proven that the use of the leaves of this plant helps the enzymes responsible for the breakdown of alcoholic products in the body work more efficiently. Therefore, asparagus leaves can save you from a hangover.

Roots and rhizome of asparagus

The asparagus rhizome reaches a length of 20 - 25 cm. It sprouts many thread-like cylindrical roots that grow up to 50 cm in length. In the period from April to May, 40 - 50 vegetative buds are formed on the rhizome, from which succulent shoots sprout with a diameter of 1.5 - 2 cm.

asparagus stalks

Asparagus stems are often smooth and straight. Stems grow from 30 to 150 cm, with oblique and upward directed branches. Cladodia (a modified shoot that acts as a leaf) are thin, thread-like processes that grow from 1 to 3 cm long.

Asparagus stalks contain vitamins, microelements and macronutrients such as:

• tyrosine;
• asparagine;
• vitamins (C, B1, B2, PP, A);
• succinic acid;
• calcium;
• iron;
• potassium.

In folk medicine, the stems are used to prepare a tincture for eczema (dermatological disease, expressed by a red rash). The tincture is used in the form of lotions.

The composition of the tincture for eczema includes the following components:

• asparagus stalks - 20 - 30 g;
• vodka - 100 ml.

Infuse for 10 days.

asparagus berries

From late August to October, asparagus ripens into red spherical berries, in which seeds develop. Ripe berries are harvested and dried.

Ripe berries contain about 35 percent of sugars, as well as malic and citric acids.

asparagus juice

Asparagus juice has a positive effect on the human body. It has diuretic properties. Therefore, you should not drink pure juice, as it puts a lot of stress on the kidneys. It is best to use asparagus juice as an addition to other juices.

Also, the juice of this plant has the property of accelerating the breakdown of oxalic acid in the kidneys and muscles of a person. This property justifies the use of asparagus juice in the treatment of gout attacks.

Asparagus is a source of protein

It's no secret that protein performs important functions in the body. They are involved in the construction of tissues and cells, are protective substances, respiratory pigments, and much more. The required daily intake for a person is on average 65 - 70 grams of protein.

Soy asparagus is a plant rich in protein. 100 grams of this product contains 45 grams of protein. Therefore, by eating 150 grams of soy asparagus with food, the body's daily need for protein will be provided.

As for the other types of asparagus, they are less rich in protein. 100 grams of other types contain about 2 grams of protein.

vitamins in asparagus

Asparagus contains a lot of vitamins needed by the body, and also contains a large number of microelements and macroelements useful for humans.

Vitamin composition of asparagus

The name of the vitamin or nutrient	Quantity per 100 grams of product	Effect on the body
Vitamin PP		Participates in tissue respiration, biosynthesis processes, metabolism of proteins, fats, amino acids. Dilates small blood vessels ( including the brain). It has an anticoagulant effect on the blood. The lack of this vitamin leads to duodenal and stomach ulcers, dermatitis, diarrhea, etc.
beta carotene		Beta-carotene has an antioxidant effect on the body. It also protects body cells from damage by active oxygen. Takes part in the process of renewal of epithelial tissues. Protects the skin from UV rays. Increases the resistance of epithelial tissues to infections. Increases the antitumor resistance of the body.
Vitamin A		It has a positive effect on reproductive function. With a lack of vitamin A, the skin loses its elasticity, flakes off, wounds heal harder, the mucous membranes of the biliary and urinary tract become vulnerable. Also, with a lack of this vitamin, developmental retardation in children, weight loss and decreased immunity are noticed. Promotes the regeneration of the skin. However, an excess of it leads to poor health ( drowsiness, nausea, headache, lethargy).
Vitamin B1		It performs a very important function in protein, fat and carbohydrate metabolism. Improves memory, attention and overall brain function. Improves learning ability, improves mood. It has a stimulating effect on the growth of muscles and bones. Slows down the aging process.
Vitamin B2		Takes part in the formation of red blood cells. Promotes the breakdown of iron. Strengthens immunity. Helps to eliminate acne, dermatitis, eczema. Accelerates wound healing.
Vitamin C		Vitamin C strengthens blood vessels and reduces their bleeding, smoothes wrinkles and folds, helps get rid of bleeding gums, depression, insomnia, hair loss, blurred vision, strengthens nerves, improves human attention.
Vitamin E		It is the most powerful antioxidant. Protects other vitamins from destruction by active oxygen. Slows down the aging process. Protects the body from the appearance of senile pigmentation. It has a positive effect on peripheral circulation.
Calcium		Calcium is a strengthening material for bones and teeth. It is also necessary for horny cells and hair, heart muscle. Takes part in the process of blood coagulation, muscle contraction, nervous excitation, etc.
Magnesium		Magnesium has a calming effect on the central nervous system, is involved in protein synthesis, and gives bones hardness. It takes an active part in the utilization of energy, namely in the breakdown of glucose and the removal of toxins from the body. Thanks to magnesium, the regeneration of cells of tissues and organs takes place faster.
Sodium		The function of sodium in the body is to maintain the water-salt balance in the cells. Sodium normalizes the functioning of the kidneys and the neuromuscular apparatus, preserves minerals in the blood, promotes the transfer of blood sugar to every cell of the body, and participates in the process of muscle contraction.
Potassium		Potassium is an assistant to sodium in the process of maintaining the water-salt balance in the cells of the body, takes part in the processes of conducting nerve impulses, improves brain activity, and participates in the process of contraction of skeletal muscles.
Phosphorus		Strengthens teeth and bones, participates in the process of growth and recovery of the body, helps reduce arthritis pain, gives the body strength and energy.
Iron

asparagus calories

It's no secret that there is a daily calorie intake. For each person, this figure is individual, since the rate of calorie intake per day depends on the occupation of the person, his gender, weight and age. On average, this figure ranges from 2000 to 4000 kilocalories per day. All excess calories are stored in fat. That is why many people who care about their health are so sensitive to the calorie content of their diet products.

Asparagus is one of the lowest calorie foods. The number of calories per 100 grams of this plant is 21 kcal. This is so small that asparagus can be considered an indispensable product for dieters. Despite such a low calorie content, asparagus gives the body enough strength and energy to withstand physical exertion.

The calorie content of soy asparagus is much different from the energy content of other types. Its caloric value is 320 kcal per 100 grams of product. This is many times more than the indicators of other species of this plant. However, this is not a reason to refuse to use soy asparagus, because, despite its high calorie content, this species has a lot of useful substances needed by the body. In addition, soy asparagus is free of cholesterol and lactose. This makes soy asparagus a doubly valuable product for people suffering from an allergic reaction to cow's protein (found in cow's milk).

Medicinal properties of asparagus

Asparagus has a lot of healing properties, which is why it is becoming more and more popular product. It can have a beneficial effect on the heart, kidneys, liver, intestines and other organs.

Asparagus is used for diseases such as:

• arthritis;

This plant is of great importance in the treatment of diabetes mellitus, male diseases, and also has a positive effect on the body of women during pregnancy.

Asparagus for men

Doctors of ancient Greece and Egypt advised their rulers to eat asparagus to increase potency and prevent prostate diseases. Modern medicine confirms that the amino acid present in this plant called asparagine copes well with the treatment of various prostate diseases.

In the case of a man with prostate disease, weakening of potency and impaired urination, asparagus is the best vegetable to move towards recovery.

Asparagus during pregnancy

Asparagus during pregnancy is a very useful product due to the presence of folic acid (vitamin B9) in its composition. Folic acid performs important functions in the human body and during pregnancy in particular.

Folic acid performs such functions as:

• hematopoiesis;
• DNA synthesis;
• cell division and growth;
• correct laying of the fetal nervous system;
• prevention of brain damage.

In case of neglect of this vitamin during pregnancy, problems such as:

• violations in the formation of the placenta;
• cleft lip (cleft lip);
• weakness of the cardiovascular system;
• increases the likelihood of miscarriages;
• delayed fetal development;

However, do not forget that everything has its own norm. Scientists have determined that the daily requirement of the body for folic acid is 0.2 mg. For pregnant women, this figure rises to 0.4 mg. Asparagus contains 0.262 mg of folic acid per 100 grams of product. Accordingly, 150 grams of asparagus fill the body's daily need for folic acid.

Asparagus for diabetes

Asparagus is one of the most useful foods in the treatment of diabetes. Perfectly saturating the body with useful substances, this product is also low in calories, which is very important for patients with this disease. It turned out that when it is used, blood sugar levels are normalized, as well as the work of the pancreas. With regular use of this plant, the production of insulin by the body is normalized.

Contraindications to the use of asparagus

Despite the many useful properties of asparagus, do not forget that in some cases it may be contraindicated for eating.

Cases in which the use of asparagus is prohibited include:

• complete human intolerance to the product;
• ulcer of the stomach and duodenum.

If, after eating this product, a rash began to appear on the body, then this is the first sign of intolerance to this plant. With a disease of the stomach and duodenum, asparagus is contraindicated due to the presence of saponin (vegetable glycoside) in the product. Saponin has an irritating effect on the gastric mucosa and is generally contraindicated in people suffering from diseases of the gastrointestinal tract (gastrointestinal tract).

Soy asparagus, when consumed in large quantities, can also have harmful effects on the body. In particular, with excessive use of this product, there is a risk of pancreatic disease. Soy asparagus also contains a natural substance, phytoestrogen, which, if consumed in excess, can negatively affect sexual development in children and the functioning of the thyroid gland.

Growing and harvesting asparagus

Fresh asparagus is a plant that yields only 1.5 - 2 months a year. Accordingly, this fact affects the formation of a relatively high price for the product. Apparently, this is why the cultivation of this plant has become so popular among summer residents.

Growing asparagus at home

Growing asparagus is a rather painstaking process, taking 3 years of caring for the plant to produce a edible crop.

To begin with, asparagus seeds are soaked for four days, while changing the water 2 times a day. After that, the seeds are laid out on a cloth, where the seed germinates. Asparagus sprouts are ready for planting.

To obtain a edible crop, the following conditions must be met:

• the bed intended for planting should be from one meter wide;
• the distance between the sprouts should be half a meter;
• in the summer, the garden bed must be constantly fertilized, loosened and watered;
• when frost sets in, it is necessary to cover the bed with humus or dry leaves.

The first crop should be harvested when the stems reach the ground. It is important not to miss the moment and not let the stems germinate above the ground. This moment can be easily recognized by the soil. If cracks and small bumps appear on the soil, the asparagus is ready for the first harvest. The length of the shoot cut under the root is 20 cm. Thus, a crop of white asparagus is obtained.

To harvest green asparagus, the stems must grow above the ground. It is necessary to harvest in sunny weather only in the morning and in the evening, as the harvested crop loses its juicy taste under the influence of sunlight. It is best to store in the refrigerator, after soaking the asparagus stalks for 8-10 hours in water.

Freezing asparagus for the winter

In order to be able to enjoy the asparagus all year round, it can be frozen. The white and green appearance of this plant is suitable for freezing. The stems are peeled, cut into even pieces and placed in freezer bags. Remove the air from the bags and freeze.

There is another way to freeze asparagus. The stems are peeled, cut into pieces and boiled in salt water for 5 minutes. Then they are laid out on a towel, allowed to dry and cool. After the asparagus has cooled, it is packed in a container or in a freezer bag and frozen.

Asparagus Recipes

There are so many recipes with asparagus that it is simply impossible to list them all. It is boiled, fried, stewed, added to pizza and even used as a filling in baking cakes and pies.

The most common asparagus recipes are:

• asparagus salad;
• asparagus in Korean;
• pickled asparagus;
• asparagus soup;
• meat with asparagus;
• asparagus in the oven;
• mushrooms with asparagus;
• asparagus with cream sauce;
• asparagus with potatoes;
• asparagus pie.

asparagus salad

Asparagus salad, consisting of a small number of ingredients, but with a huge amount of vitamins, will save time and enrich with useful substances.

This salad contains the following ingredients:

• soy asparagus - 250 g;
• sweet pepper - 150 g;
• parsley or cilantro - to taste;
• cucumbers - 150 g;
• spices to taste;
• olive oil - 3 tablespoons;
• rice or apple cider vinegar - 2 tablespoons;
• soy sauce - 2 tablespoons.

Cooking:

The ingredients selected for this salad bring great benefits to the body.

Soy asparagus contains a large amount of proteins, amino acids, vitamins and trace elements. This product is easily absorbed by the body, does not contain cholesterol, and has a beneficial effect on the cardiovascular system. In diseases of the stomach and pancreas, the use of soy asparagus is contraindicated.

Sweet pepper has a beneficial effect on people suffering from diabetes, memory impairment, insomnia, depression, anemia, early baldness, osteoporosis and low immunity. It also lowers blood pressure and thins the blood.

Cucumbers tone the skin and add shine and strength to the hair. Cucumbers are useful for the thyroid gland and the vascular system. It is not recommended to use with stomach and intestinal ulcers, increased acidity of the stomach and gastritis.

Cilantro and parsley increase appetite, destroy pathogenic bacteria and are generally good for digestion.

Asparagus in Korean

To cook asparagus in Korean you will need:

• soy asparagus - 500 g;
• sunflower oil - 70 g;
• carrots - 1 pc.;
• garlic - 3 cloves;
• onion - 1 piece;
• vinegar - 1 teaspoon;
• ground black pepper - 5 g.

Cooking:
Soak the asparagus in water for about 2 hours before cooking. When it has swollen and taken on the consistency of a sponge, they take out and squeeze out all the water from it. Cut the asparagus into small pieces of 5 centimeters each. Next, grate the carrots and mix with asparagus, add spices and vinegar to taste.

Then, separately, the onion is cut into half rings and fried in a pan. The fried onion is added to the asparagus.

Pickled asparagus

Ingredients for marinating asparagus include:

• citric acid - 10 g (half a tablespoon) per 1 liter of water;
• sugar - 30 g (one tablespoon) per 1 liter of water;
• salt - 30 g (one tablespoon) per 1 liter of water;
• asparagus.

Cooking:

The benefits of this product for humans lies in the composition, which consists of many vitamins and nutrients.

A negative effect on the body of this dish can be observed only in case of individual intolerance to asparagus. It is also not recommended to use pickled asparagus in case of gastrointestinal diseases.

Asparagus soup

To make Asparagus Soup, you will need the following ingredients:

• green asparagus - 10 shoots;
• 2 chicken eggs;
• garlic - 2 cloves;
• thin vermicelli - 50 g;
• salt.

Cooking:

Just like the previous recipe, the benefits and harms of this soup are based on the beneficial properties of asparagus and warnings for diseases of the gastrointestinal system.

Meat with asparagus

To prepare this dish, you will need the following ingredients:

• chicken fillet - 2 pcs;
• asparagus - 150 g;
• cream 35% - 100 ml;
• mustard - 1 tbsp.
• dried parsley - 1 tbsp.

Cooking:

The main ingredients of this dish are chicken fillet and asparagus. Since nutritionists recognize white chicken meat as the standard of dietary food, the benefits of this dish are obvious. Chicken meat does not contain a lot of cholesterol and is low in calories.

This dish is contraindicated only with individual intolerance to asparagus and diseases of the gastrointestinal system.

Asparagus in the oven
To cook asparagus in the oven, you will need the following ingredients:

• white asparagus;
• ham;
• sour cream 20 percent;
• parsley.

Cooking:

Ham is a rather high-calorie product and it is worth remembering that you can consume ham in small quantities. Ham is made from pork meat, which means it has a lot of vitamin B, zinc and iron.

Contraindications to the use of this dish are intolerance to asparagus and diseases of the gastrointestinal system. Also, do not forget about the harm to the body when eating ham in excess of the norm.

Mushrooms with asparagus and bacon under cheese crust

To prepare this dish you will need the following ingredients:

• dry bread - 3 slices;
• onion - half a medium onion;
• garlic - 1 clove;
• olive oil - 2 tablespoons;
• bacon - 100 g;
• mushrooms - 3 pcs. medium size;
• asparagus - 10 shoots;
• cheese - 50 g;
• eggs - 3 pieces;
• milk - 100 ml;
• mustard - 1 teaspoon;
• salt and pepper to taste.

Cooking:
Finely chop half the onion and garlic. Heat a frying pan with olive oil and spread finely chopped bacon. Add onion with garlic. They interfere and leave to cook on low heat for 3-4 minutes. At this time, cut the mushrooms into small pieces. Any mushroom will do. Add the chopped mushrooms to the skillet with the bacon and onion and garlic. You can salt and pepper right away. Stir and leave for another 3-4 minutes to fry.

Cut the asparagus into small pieces and add to the pan. Leave for 3-4 minutes to cook. At this time, prepare the dough. Break 3 eggs, add salt and pepper, pour 100 ml of milk, 1 teaspoon of mustard and beat until a homogeneous mass is formed. Vegetables cooked in a pan are added to the dough, mixed.

Next, pieces of dry bread are broken into small pieces and laid out in baking dishes. From above, the prepared mass of dough and vegetables with bacon is poured into molds. Rub 50 grams of cheese and sprinkle on top of the molds.

Bake in the oven at 190 degrees for 15-20 minutes.

Asparagus with cream sauce

To make Asparagus with Cream Sauce, you need the following ingredients:

• asparagus - 300 g;
• cream - 200 ml;
• leek - half;
• carrots - half;
• basil - a pinch.

Cooking:
The asparagus is washed and cleaned. Cut half an onion stick. Grate half a carrot on a fine grater. Boil the asparagus for 5 minutes so that further stewing in cream takes less time.

Onions and carrots are fried in a pan. But they are not fried to a crust, but until the moment when the onion rings begin to fall apart.

Cream is added to the onion with carrots and allowed to stew for 2 minutes. Then add asparagus and a pinch of basil. All this is extinguished for another 2-3 minutes.

Asparagus with potatoes

To prepare asparagus with potatoes, you will need the following ingredients:

• asparagus - 15 shoots;
• potatoes - 4 large tubers;
• soy sauce - 1 tablespoon;
• spices to taste;
• onion - 1 small onion;
• vegetable oil;
• greens;
• eggs - 2 pieces.

Cooking:
Clean and wash asparagus. Boiled for 20 minutes.

Peeled and chopped potatoes are laid out for frying in a heated frying pan with oil. Potatoes are brought to half-cookedness and onions, asparagus, spices to taste and soy sauce are added to it.
Approximately 5 minutes before readiness, eggs are driven into the potatoes and mixed.

Asparagus pie

To bake an asparagus pie, you need the following ingredients:

• asparagus - 500 g;
• dough - any;
• milk - 200 ml;
• cheese - 100 g;
• eggs - 3 pieces;
• smoked chicken breast - 2 pieces.

Cooking:
Put the dough in a baking dish and bring it to the oven preheated to 200 degrees until half cooked.

At this time, the asparagus is cleaned and washed, cut into small pieces. Chicken breasts are cut into small cubes, 3 eggs are broken, 200 ml of milk and spices are added to taste. When the dough is baked until half cooked, asparagus is laid out on it, beaten eggs with milk are poured and sprinkled with grated cheese. All this is sent again to the oven, heated to 180 degrees for 20 minutes.

Before use, you should consult with a specialist.

Alena stands under a green veil,
Beads picked up from red coral.

Asparagus officinalis L.

is a perennial herbaceous plant of the lily family (Liliaceae). It is found throughout the European part of Russia, in the Caucasus, in Western Siberia. Grows on grassy slopes, water meadows, among bushes. Cultivated in orchards and orchards.

In the spring, when bird cherry blossoms, on sunny sandy slopes, along the edges of forests, juicy asparagus shoots sticking out in columns, covered with membranous scales, appear - these are modified leaves, in the axils of which there are shoots in the form of needle-shaped leaves. The height of its stems is more than a meter, especially if it is grown in the garden. Its flowers are small, bell-shaped, greenish-yellow, and the fruit is a globular red berry.

Medicinal raw materials are roots and young shoots, fruits. Rhizomes and roots contain asparagine and saponin, shoots - asparagine, carotene and vitamins B, C, fatty oils and sugars are found in fruits.

The plant has diuretic, laxative, anti-inflammatory, analgesic, blood-purifying and soothing action.

Infusion and decoction of roots and shoots used for rheumatism, joint pain, skin diseases (acne, rash), dropsy, inflammation of the bladder and urinary tract, difficulty urinating, kidney disease, as a sedative - for epilepsy palpitations.

In Georgia, it is used for heart disease, liver disease, kidney stones, and scrofula. Fruits and water infusion of fruits are taken for sexual impotence.

To prepare an infusion, 3 teaspoons of roots, young shoots or herbs are infused for 2 hours in a glass of boiling water. Filter and take 1-2 tablespoons 3 times a day (Makhlayuk, 1992).

Preparations from asparagus have a vasodilating effect. It is used for high blood pressure and as a means of increasing the contraction of the heart (Florya, 1975).

Aerial green parts are used as a hemostatic agent for gynecological bleeding, neurasthenia and pulmonary tuberculosis (Kuznetsova, 1941).

Preparations from asparagus used for dropsy, nephrolithiasis, cystitis, prostatitis, gastric diseases, bladder stones (Solodukhin, 1989).

Asparagus preparations have an antiatherosclerotic effect, have a positive effect on metabolism, promote the excretion of chlorides, phosphates, uric acid and urea from the body (Pastushenkov, 1990).

Asparagus has long been used in dietary nutrition for diabetes (Nikolaichuk, 1992).

In Bulgaria, asparagus is used in the treatment of liver cirrhosis, prostate adenoma and as a lactogenic agent (Petkov, 1988).

asparagus fruit used for dysentery (Sviridonov, 1992).

Infusion made from berries and asparagus roots, used to increase vitality, with gout, diabetes, impotence, externally with eczema. The intake of asparagus lowers blood pressure, increases the contraction of the heart muscle, slows down the heart rate, expands the peripheral vessels, and the extract gives a longer decrease in blood pressure, with no side effects observed. Decoctions of asparagus are recommended for use in diseases of the kidneys and bladder, in addition, they have an anticonvulsant effect.

The plant was used as an ornamental, food (vegetable) and medicine. Its root and young shoots excite (strengthen) the excretory function of the kidneys, and have a calming effect on the work of the heart. Decoctions from the roots of asparagus are used in folk medicine for dropsy, inflammation of the bladder, difficulty urinating, as a sedative for palpitations, as well as for rheumatism, epilepsy and impotence, externally - for various rashes on the skin. Asparagus extract, compared with asparagine, causes a longer and deeper decrease in blood pressure. Without changing the filtration capacity of the renal glomeruli, asparagine and asparagus extract significantly reduce the reabsorption function of the convoluted tubules of the kidneys. In an animal experiment, it was found that when administered intravenously, they cause peripheral vasodilation and lower blood pressure, increase the strength of heart contractions, slow down the heart rate, and increase diuresis.

The aerial part of medicinal asparagus (without thick stems), according to the observations of G. N. Kovaleva (1971), has a vasodilating, reducing the excitability of the central nervous system and a diuretic property. She recommends it for heart neurosis and kidney disease.

In the past, syrups were prepared from the rhizomes and roots of asparagus, which, presumably, have medicinal value, taking into account the pharmacological properties of asparagus.

As G. N. Kovaleva notes, its rhizomes are official in France, Mexico, Portugal and Venezuela (Klan, 1948).

The main active ingredient of asparagus is asparagine, which is found in the rhizomes and roots of its various types. Asparagine is a natural amino acid that plays an important role in nitrogen metabolism, widely distributed in proteins and in the free state.

In the body, asparagine is synthesized from aspartic acid and ammonia with the participation of ATP and under the influence of the enzyme asparagine synthetase. Aspartic acid is involved in the most important metabolic reactions. It is found not only in medicinal asparagus, but also in other plants of this genus:

• Dahurian asparagus, used for gynecological bleeding and neurasthenia (M. N. Varlakov, 1931; G. E. Kurentsova, 1941);
• Shoberiform asparagus, known in folk medicine as a hemostatic and diuretic (I. I. Brekhman, 1969; G. E. Kurentsova, 1941).

Methods of preparation and use

1. The crushed raw materials (60 g) of roots and rhizomes are poured into 1 liter of boiling water, brought to a boil in a water bath for 15 minutes, cooled for 45 minutes at room temperature and filtered. Assign inside 1 tablespoon 3 times a day.

2. Three teaspoons of crushed young shoots are poured into a glass of boiling water, left to cool for 2 hours, filtered. Assign inside 1-2 tablespoons 3 times a day for 3-4 weeks.

Asparagus grows everywhere in Western Siberia. More than four millennia ago, it has already begun to be cultivated in Egypt, Greece, Rome, and in Europe it has been cultivated since the 11th century.

Unfortunately, in our country this first-class vegetable is underestimated and rarely used. Meanwhile young shoots of asparagus very tasty and healthy food. Salads, soups can be prepared from them, it can be preserved, marinated, fried. Fresh shoots should be stored in the refrigerator, where they retain their palatability for up to three months.

Asparagus casserole: chop 20-30 young shoots of asparagus, wash, boil for 3-5 minutes in salt water and cut, then roll in breadcrumbs and put in a pan, add onion and vegetable oil, pour over beaten egg, sprinkle with finely chopped dill and serve.

Asparagus soup: fry finely chopped pieces of asparagus in butter and fill them with any vegetable soup.

Asparagus with mayonnaise: boil the right amount of asparagus, put it in a colander, season with mayonnaise with finely chopped garlic and serve with half a boiled egg per serving, sprinkled with fresh parsley or crushed cumin.

Interestingly, in ancient Greece, asparagus was used as an object of worship, for example, newlyweds were crowned with asparagus wreaths. As a food product for the first time in Europe, the ancient Romans began to breed it. Entire treatises were devoted to the healing properties of asparagus and pieces of the plant were worn around the neck as an amulet.

Secret 2. Botanical reference

medicinal asparagus ( Asparagus officinalis) is a perennial dioecious herbaceous rhizome plant with an erect, branched stem, 30-150 cm high. The leaves are barely noticeable, whitish, scaly, from the axils of which 3-6 green, filiform shoots-cladodies develop, often mistaken for leaves. The flowers are small, greenish or whitish-yellowish; bloom in June-July, from the second year of life. The fruits are red, globular berries; ripen in July-August.

Secret 3. What kind of asparagus is used for food?

Varieties with thicker stems have been bred for food use.

Secret 4. Distribution of asparagus in nature

In the wild, medicinal asparagus grows in meadows, edges, among shrubs, in light forests of the middle and southern zones of the European part, in the Caucasus, in Kazakhstan, and Western Siberia.

Secret 5. Use asparagus

Asparagus officinalis is a wild-growing and cultivated delicacy vegetable, medicinal, melliferous, ornamental plant.

Young bleached or unbleached shoots with a pleasant taste and delicate aroma are used for food, collected mainly from female specimens (boiled or canned in salads, soups, as an independent dish or a side dish for meat dishes).

For therapeutic purposes, all parts of the plant are used for pyelonephritis, cystitis, urolithiasis, prostate adenoma, liver cirrhosis, cardiovascular diseases, gout, rheumatism, diabetes, impotence, as a blood purifier, sedative, lactagon agent.

Secret 6. Placement of asparagus in the country

Asparagus officinalis is a very openwork plant that gives lightness to any composition. Since young shoots will be cut for consumption within 1.5-2 months, it is better to plant them on special beds, under trees, in a mixborder in the background. It has the greatest decorative effect during the fruiting period, attracting attention with the bright color of the berries. In one place you can grow up to 15-20 years. The distance between plants is 30-50 cm (width reaches 50 cm by the age of 6), the depth of rhizomes is 25 cm. It prefers well-aerated, fertile, light sandy, sandy or loamy, non-acidic soils with low groundwater levels.

Asparagus is a cross-pollinated dioecious plant, a genus of the asparagus family. There are many types of asparagus, some of which are simply herbs, others are shrubs. The most common type of asparagus is common asparagus or medicinal asparagus. scientific name - Asparagus (Asparagus officinalis).

It is an early and expensive vegetable. The first harvest begins to be harvested already in April-May, when the lack of vitamins is especially acute. This vegetable is very popular in Europe. Asparagus is valued for its taste and health benefits. Young stems are used for food. They can be eaten raw or briefly steamed, in the oven, or grilled.

Properties of asparagus

Asparagus is valued for its many health benefits. It contains macro and microelements - such as zinc, potassium, phosphorus, calcium, magnesium, iron. As well as vitamins of groups B1, B2, B9, C, E, A, PP. Asparagus is also famous for its nutritious vegetable protein. Asparagine, which is part of it, causes vasodilation and lowers blood pressure, therefore it is useful for patients with hypertension and for people who have had a heart attack, as it stimulates the work of the heart. Asparagine also helps to remove ammonia from the body.

Magnesium, which is part of asparagus, has a beneficial effect on the nervous system, and potassium removes excess fluid from the body.

Useful properties of asparagus due to the presence of a large amount of folic acid, which is known to promote hematopoiesis. Asparagus is useful for liver diseases and for the treatment of atherosclerosis and beriberi.

Vitamin A is good for maintaining vision. Zinc is essential for strengthening bones. And calcium and phosphorus are useful for the human skeletal system. Coumarins, which are part of asparagus, are real helpers for the heart. They purify the blood well, prevent thrombosis and improve clotting.

Asparagus- An excellent source of fiber. Due to the high content of coarse dietary fiber, it promotes digestion and reduces cholesterol in the blood. Decoctions of asparagus are used for cystitis, pyelonephritis and urolithiasis. Traditional medicine recommends taking decoctions from rhizomes for cholelithiasis and gout.

In the East, it is claimed that asparagus reduces hangover symptoms, thereby protecting the liver from toxins. For women, this vegetable is useful if you want to lose weight.

Asparagus is also used for cosmetic purposes. Its juice has softening and exfoliating properties, which allows it to be added to many cosmetic masks.

Asparagus - contraindications and harm

Asparagus is contraindicated with gastritis and gastric and duodenal ulcers. Individual intolerance to this product can also serve as a contraindication.

There is one more special property of asparagus, which brings not so much harm as discomfort. This property gives the body a specific smell. In ancient times, this feature was used specifically when it was necessary to mask the natural smell of the body. Today it brings discomfort. Although in Europe the popularity of asparagus does not weaken, and European gourmets continue to use it. It is believed that this “aroma” is caused by the processes of absorption into the blood and excretion of sulfur compounds through the sweat glands.

Otherwise, asparagus continues to be an exquisite delicacy and dietary product.

Application in cooking

Two varieties of asparagus are used in cooking - white and green. Purple and pink varieties are more rare.

For a long time, white asparagus was considered the food of aristocrats. However, later it turned out that the white stems are the result of a special cultivation technology, and not some special properties of the variety. To achieve the white color of the stems, the shoots must be sprinkled with earth. The process of photosynthesis is inhibited, and the stems remain white. This process is more labor intensive, which is why white asparagus costs more.

Perhaps that is why people began to consume green asparagus more often. In addition, it was believed that green stems are rich in chlorophyll, which means they better enrich our body with oxygen.

In any case, dishes with any asparagus have a piquant and unique taste. The taste of asparagus is almost independent of color.
Due to the presence of highly nutritious vegetable protein, asparagus is added to salads and soups. It is fried, baked, salted and pickled, used as a side dish. Many restaurants prepare ahead of time for young asparagus season and try to include it on the menu.

How to cook asparagus

First, the asparagus needs to be cleaned. This can be done with an ordinary potato peeler. White asparagus is only peeled under the top. In green, the entire stem is cleaned. The lower part of the stem must be cut off - about 2 cm. And then prepare shoots of approximately the same length.

Boil asparagus by placing its lower part in salted water, since this part is the toughest. You can add some butter to the water. Shoots are collected in a bunch of 6-8 pieces. The upper part of the stem is steam cooked. During cooking, you need to ensure that the vegetable is not digested. Today, special dishes are produced for these purposes. If you do not already have such dishes, you can boil asparagus in a simple way - by placing it in salted water, not forgetting to check it for doneness.

Time cooking green asparagus usually between 3 and 8 minutes. White asparagus cooks a little longer - up to 15 minutes. If you cooked the asparagus properly, they should pierce easily with a fork and remain tender. In order to preserve the bright color of green asparagus, immediately after cooking, it is necessary to pour cold water over it.

A product that can be found in almost any market and is called " Korean asparagus", in fact, has nothing to do with this vegetable. With the help of special processing it is obtained from soy milk. Its correct name fuzhu, which is actually froth on boiled soy milk.

Real asparagus has a rich flavor. Of course, it all depends on how you cook it.

The easiest way is to boil in salted water, and then fry in breadcrumbs like cauliflower.
It is also good baked in the oven or on the barbecue. Serve this asparagus with sauce.
A light diet puree soup combined with potatoes and nutmeg is a great idea for a summer lunch.
Many restaurants serve asparagus baked with parmesan cheese. Various spices and seasonings that are part of the sauces perfectly complement the exquisite taste of this delicate vegetable.

It goes well with seafood - with shrimp, crabs and scallops. For this, asparagus is boiled and served with ginger sauce and pineapples.

Growing asparagus

In recent years growing asparagus has become a favorite and exciting hobby for many gardeners. Subject to agricultural technology, asparagus can be grown in almost any climatic zone of our country.

home of asparagus Mesopotamia is considered to be the ancient name of the Middle East. In the old days, this plant was especially valued and quickly spread throughout the world. He was loved by both French kings and Egyptian pharaohs. Even then, it was used not only for food, but also for decorating marriage beds. The name has a Greek root and translates as stem or shoot.

Asparagus- the earliest perennial vegetable. This is a rather unpretentious plant. She feels great in wild plantings in Europe, in warm Asia and even in our latitudes.

In one place, asparagus is recommended to be grown for about 10 years. Although there are also 20-year-old shrubs. Some gardeners advise not to harvest in the first three years, so that the root system of a young plant has time to gain strength.

Asparagus loves light soil and places not blown by cold winds. Heavy clay soils, which form a dense crust, are completely unacceptable for her. Also, areas with a high level of groundwater are unsuitable for this plant. This leads to root rot.

This herbaceous plant is a strongly branching stem that can reach a height of 1.5 m.

Asparagus is a dioecious plant. This means that it has male and female copies. On the female - red berries appear, on the male - pollen. Male plants give a more abundant and early harvest. Women differ in that the stems are of better quality.

The most preferable landing before winter. For this, the landing site is prepared in advance. The earth must be dug up, cleared of weeds and fertilized.

For this, 1 sq.m. enough to enter:

• 30 g potassium sulfate
• 60 g superphosphate
• 15 g ammonium sulfate

To protect against winter cold, a small mound should be formed above the bush. The approximate distance in the row between the bushes is 30 cm, between the rows - 60 cm. After planting, the planted plants must be watered abundantly. During spring planting, the rhizomes are carefully placed in dug trenches and covered with a 5 cm layer of earth. Previously, rotted manure or humus is laid in the furrows.

Growing asparagus from seeds

With this method, it is necessary to grow seedlings. This is quite troublesome, so this method is not so popular with gardeners.

Seeds pre-soaked for 2 days are planted in early April. If you use growth stimulants, it will be more effective. Asparagus seeds can germinate for a long time - up to 2 months. All this time it is necessary to provide them with a comfortable wet regime. To do this, you can use a proven method - cover it with glass, creating a kind of small greenhouse that needs to be ventilated regularly.

Seedlings that have appeared can be transplanted to a permanent place no earlier than mid-June.

Reproduction by cuttings

The best time to do this is from March to June. To do this, it is necessary to cut cuttings from last year's shoots and plant them in moistened sand. From above, you can build a kind of cap (for example, from a plastic bottle). With regular airing and spraying, the cuttings should take root in about 1-2 months. After that, they can be planted in separate pots.

You can also propagate asparagus dividing the bush when a still young plant is transplanted to a new place. When dividing a bush, each division must have at least 1 shoot.

Asparagus Care

In the first 2 years caring for asparagus consists in loosening, weeding and fertilizing with nitrogen fertilizers (approximately 20-30 g per 1 sq. M.). Watering should be carried out regularly, but not abundantly. An excess of moisture can adversely affect the root system and the taste of the plant. Loosening the soil must be carried out after each watering in order to prevent the formation of an earthen crust.

Before wintering, old shoots should be removed from the plant, and then spud. It is recommended to cover the lower part of the stem with a slide of about 5 cm. This way you will protect the bush from freezing.

Starting from the third year, you can harvest. The plant will get stronger and grow with juicy and abundant shoots. Asparagus care for all subsequent years is fundamentally no different from the previous one.

Harvesting

Harvest begins to harvest from the third year. To obtain white shoots, in the spring, asparagus must be sprinkled with a layer of earth 30-35 cm. As soon as strong shoots reach the soil surface (they begin to lift the crust), they must be removed. It is very important not to miss this moment. As a rule, the harvest takes place in April - May. Gathering asparagus daily and even 2 times a day.

Before cutting off the shoot, it must be carefully dug out with your hands so as not to damage the tops of neighboring shoots. After that, the earth should be covered in the same way as it was.

The harvest ends at the end of June, to give the plant to accumulate strength for the future wintering.

Growing green asparagus less laborious, since it does not require falling asleep with earth. Harvesting is almost the same. As soon as the shoots begin to lift the soil, they must be carefully cut at the base, being careful not to damage neighboring shoots. Cutting off all seedlings only contributes to the growth of new ones.

After harvesting asparagus, the ground around the bushes should be leveled.

Store asparagus in a dark, cool place - best on the bottom shelf of the refrigerator. Under such conditions, shoots can be stored for up to 3 months. Some experienced gardeners advise storing asparagus in a cellar in a wooden box, sprinkled with sand. Smooth, slightly shiny stems are suitable for storage. To the touch, such stems should creak slightly. For longer storage, asparagus can be frozen. However, it should not be frozen fresh, but boiled.

Asparagus is good for more than just food. It is surprisingly decorative and is able to decorate any flower arrangements. Here are the photos we found for you on the Internet:

photo of asparagus