Product of the month (May 2023)

Asparagus (asparagus officinalis) is a species of plant in the asparagus family native to Europe, western Asia and northern Africa. Asparagus is grown as a vegetable, which is either white or green in colour. White asparagus is harvested underground and harvested when the top shoot emerges. Green asparagus is harvested above the soil and harvested when it reaches the right length. There are many varieties of asparagus with different characteristics.

White and green asparagus are two different varieties. The white belongs to the hard-shelled and must always be peeled. The green belongs to the soft-shelled and most often does not peel. The white asparagus turns green in color if it comes above ground but is then classified as unfit for use. Asparagus is one of the spring vegetables and is harvested from April all the way into June.

The asparagus contains a good amount of vitamin C (especially the green one). Vitamin C is an important antioxidant that provides good protection against a number of diseases. In addition to vitamin C, asparagus contains, among other things, vitamin E, vitamin K, folic acid, potassium and zinc. In other words, asparagus is not only amazingly good, it does good for the body too!

Green asparagus does not need to be peeled, unless it is unusually coarse. The stalk of white asparagus, on the other hand, needs to be peeled. A simple trick to know how much of the asparagus needs to be cut off, is to bend the asparagus until it breaks off. Asparagus can last up to two weeks in the refrigerator.