Asparagus is eagerly awaited in spring because of its delicate flavour and short harvesting season. Locally grown asparagus is available from mid-April to the end of June. As the old saying goes, 'red cherries, dead asparagus', the asparagus season is coming to an end. Fresh asparagus has an aromatic fragrance and firm, shiny spears. Wrapped in a damp cloth, it will keep crisper in the fridge for longer.
Good for your health!
Asparagus is high in water, so it's low in calories and high in nutrients. Asparagus is particularly rich in vitamins C and E, B9 (folic acid) and potassium. Folic acid is particularly important during pregnancy as it promotes cell division and the formation of red blood cells. Thanks to its high fibre and phytochemical content, asparagus helps to regulate intestinal transit, while the plant pigments and carotenoids support the immune system and have an antioxidant effect on the body. What's more, once cooked, asparagus is easy to digest, even for those with sensitive stomachs. Aspartic acid has a diuretic effect, making it easier to eliminate toxins from the body.
What gives asparagus its typical taste and smell?
Aspartic acid is responsible for the typical taste and smell of asparagus. Asparagus also influences the smell of urine. The breakdown of this characteristic acid releases substances that are excreted in the urine, giving it its characteristic smell. Drinking plenty of water will help to counteract this unpleasant odour.
Tip
Eat local asparagus when it's in season: it hasn't travelled far and has a more intense flavour!