Asparagus (Asparagus officinalis)

OriginThe royal vegetable

The Romans dried asparagus so they could boil it briefly out of season - one of the oldest recipes is recorded by Apicius.

Wild asparagus grows on the coasts of the Mediterranean and in Western Asia. The Greeks and Romans used it as a vegetable and as a remedy – especially for kidney and bladder ailments. In Germany, asparagus was cultivated in princely gardens from the 16th century onwards and remained a luxury reserved for the nobility for a long time.

White asparagus is a German passion: The shoots grow in mounds of earth in the dark, thus remaining pale and tender. Green asparagus grows in the light and develops chlorophyll. The harvest ends on June 24th, St. John's Day, so that the plant can gather enough strength for the following year. An old saying goes: "When the cherries are red, the asparagus is dead."„

To useWhat asparagus does for you

100g of asparagus contains only about 20 kcal and provides about 2g of protein. Dietary fiber, approximately 50 µg Folate, Vitamin C, vitamin E, and potassium. Green asparagus also contains plenty of vitamin C, vitamin E, and potassium. Vitamin K (around 40 µg) and carotenoids; white asparagus contains significantly less of these. A 500g serving already covers a large part of the daily folate requirement.

Asparagus has been considered since antiquity diuretic. The abundantly contained [substance] is involved. Aspartic acid and the amino acid derivative asparagine, as well as potassium and saponins. Commission E has given a positive assessment of asparagus root for flushing out the urinary tract in cases of inflammatory diseases and for preventing kidney stones – however, the evidence is based on anecdotal evidence, not on large-scale studies. Such an effect has hardly been investigated for the asparagus spears eaten on a plate.

Asparagus also contains fructans such as inulin, which are known as Prebiotics They feed the intestinal flora, as well as glutathione and flavonoids like rutin, especially found in green asparagus. The odor in urine occurs when the body... Asparagusic acid It breaks down into volatile sulfur compounds - not everyone produces it, and by no means everyone can smell it.

IngredientsThis is what's in asparagus

Asparagus contains water, asparagine and aspartic acid, asparagusic acid (containing sulfur), saponins (protodioscin, in the bitter ends), fructans, folate, vitamin C, vitamin E, B vitamins, potassium, phosphorus, glutathione, and in green asparagus, vitamin K, carotenoids, chlorophyll and flavonoids such as rutin.

The bitter saponins are found primarily in the lower ends and the peel. Asparagus with a purple tinge has also developed anthocyanins – it has a slightly stronger flavor.

Enhanced combinationsWhat makes asparagus stronger

Asparagus likes it simple: fresh, briefly cooked and with a little fat.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• Asparagus with potatoesWith brown butter.
• Asparagus soupMade from shells and ends.
• Green asparagus from the panseared.
• Asparagus saladWarm with vinaigrette.
• Asparagus risottoWith lemon zest.
• Oven-roasted asparagusIn a packet with butter.
• Asparagus with scrambled eggsSimple spring food.
• Asparagus and strawberry saladGreen, raw, with arugula.
• Asparagus quicheWith wild garlic.
• Grilled asparagusGreen, with olive oil.

As a home remedyAsparagus stock for rinsing

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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