The asparagus season ends on June 24th because this vegetable needs a whole year to recover. Asparagus is extremely popular and is mostly enjoyed cooked. Very few people know that it can also be eaten raw and that it is very tasty. It is also very healthy, regardless of whether it is white or green asparagus.
What makes raw asparagus so healthy?
- Asparagus is healthy with a dehydrating and detoxifying effect
- it hardly contains any calories
- keeps you full for a long time and is easy to digest
- this vegetable is almost fat-free
- consists of over 90 percent water
- is full of vitamins, especially vitamin C.
- Dietary fiber in asparagus stimulates digestion
- both in the prepared and raw state
- Asparagus not poisonous even when raw
- should be particularly tasty uncooked
When consumed raw, all valuable vitamins and minerals are completely preserved, with green asparagus containing around a third more vitamin C and significantly more B vitamins and folic acid. In contrast to white asparagus, which ripens in the ground, greener grows above ground. So it can produce chlorophyll and carotenoids.
Which asparagus to eat raw?
Asparagus (Asparagus) should always be freshly harvested, especially if you want to eat it raw. The strong asparagus spears are often considered to be of particularly high quality, and the price is accordingly. However, if you want to eat asparagus raw, you should rather use the thin asparagus stalks, because they are not as tart as the thicker ones, much milder and more tender.
The outer skin of asparagus is woody. Therefore, it should always be peeled before consumption, even if this is a little more time-consuming with thin sticks than with thicker ones. The best way to do this is to use a peeler. Green asparagus, and only the thin sticks, usually do not have to be peeled, because the valuable ingredients are directly underneath. This applies to both raw consumption and before cooking.
Taste of raw asparagus
Anyone who tries raw asparagus (Asparagus) for the first time should be prepared for the fact that the taste differs significantly from cooked asparagus. This is because it only gets its typical asparagus aroma through boiling, steaming or frying, that is, through the action of heat. However, that doesn’t mean that raw asparagus doesn’t taste good, it just tastes different. Freshly harvested, raw asparagus, especially the thin sticks, are very juicy and have a slightly nutty and pleasantly sweet note that is reminiscent of artichokes, carrots or pea pods. The stronger the sticks, the tart and bitter their taste.
Recognize good asparagus
- Commercial grade does not play a role in the freshness of asparagus
- has no effect on freshness or taste
- the most important thing is freshness
- Always pay attention to freshly harvested asparagus when buying
- Condition and freshness can be seen at the lower end of the bars
- Bleed should never be hollow
- with light pressure, moisture should escape
- if the escaping juice smells fresh, the asparagus is fresh
- squeaking noise when rubbing together, another sign of freshness
- fresh asparagus spears break easily
- better not to try it in business
- The tips or heads of white and pale asparagus must be closed
- shouldn’t have blossomed yet
- the tips of green asparagus can be slightly open
- is due to exposure to sunlight or delayed harvest
- their heads usually a little more solid
- Consume fresh asparagus within one to three days
Ideally, these vegetables are based on regional products or organic asparagus. Germany is the largest producer of asparagus. Around 80 percent come from domestic growing areas, for example in Lower Saxony and North Rhine-Westphalia. It is usually freshest when you buy it directly from the producer.
Conclusion
Asparagus is generally very healthy and a culinary highlight for most, both raw and cooked. Even if raw asparagus does not have the typical asparagus aroma, it is very tasty and significantly richer. Anyone who has never eaten raw asparagus should definitely give it a try.
