Asparagus

Most people like asparagus. Julius Caesar was a great fan of them. It is thanks to the Roman emperors that we have cultivated varieties of this wonderful vegetable. They maintained so-called "asparagus fleets," special units that brought the most magnificent asparagus shoots from the outskirts of the empire. In more recent times, Princess Diana was a fan of them.

Asparagus is a perennial green plant from the lily family, considered one of the oldest cultivated vegetables in the world. Its cultivation dates back 4500 years. Asparagus grows wild in Asia Minor, Western Siberia, North Africa, and Europe. They were particularly popular in the Mediterranean region, highly esteemed by ancient Egyptians, Greeks, and Romans. They reached France around 1469, then England, Germany, Spain, Belgium, and, in the late 18th century, Poland. The significant development of asparagus cultivation dates back to the 19th century. Nowadays, it is grown in almost all countries worldwide. The largest asparagus producers are Italy, the Netherlands, Japan, Taiwan, and the United States.

In Poland, asparagus is primarily produced for export to foreign markets, especially Germany. According to official statistics, we recently export 1200-1500 tons of them annually, mainly to Germany. Additionally, there is unrecorded produce sold at border markets and stalls along roads leaving Poland westwards.

Asparagus comes in white, green, or with a hint of purple. Asparagus farms are concentrated in the western part of Poland, influenced by tradition and the proximity of Germany – our largest market. Lately, plantations have been established in other regions of the country, such as Lublin, the vicinity of Warsaw, or Krakow. To achieve good financial results in asparagus production, finding a stable buyer is crucial, especially due to the perishable nature of the edible part – the shoots (young stems). Without refrigeration, they remain fresh for no longer than a day, so they should be sold and consumed within that time.

Asparagus is unfortunately prone to spoilage, so it's best to buy them fresh and firm for immediate use. They cannot be stored for more than three days, and it should be in the refrigerator, preferably standing upright in a container filled with a small amount of water.

The cultivated part is the young, fleshy shoots called spears, about 25 cm long, characterized by a specific taste and aroma and a delicate texture. The upper parts of the spear are the most flavorful. In Poland, white asparagus is grown, while in France and Italy, they prefer green asparagus for its more intense taste. Green asparagus doesn't need peeling, which is crucial as most nutrients are under the skin, including sodium, potassium, magnesium, calcium, manganese, iron, copper, phosphorus, fluorine, chlorine, iodine, carotene, vitamins: B1, B2, B6, C; acids: nicotinic, pantothenic, folic, oxalic.

When preparing for consumption, bend the asparagus where it naturally breaks; use the ends for making asparagus soup. Always peel them, starting from the tip downwards. Boil for about 6-10 minutes, vertically, preferably tied in a bundle with string, in salted and slightly sugared water. They are often served warm, drizzled with butter and a sprinkle of breadcrumbs or with hollandaise sauce.

Asparagus, is valued for its nerve-calming and anti-rheumatic properties, it gained many fans in Western countries. It has laxative and diuretic effects, is easily digestible, and low in calories – crucial for those on a diet.

Types of Asparagus One of the main types of asparagus is green asparagus. It is the most popular variety and readily available in the market. Green asparagus has an intense flavor and is ideal for steaming, roasting, or sautéing. It has many culinary applications, from salads to main dishes.

Another type is white asparagus. It grows underground, shielded from sunlight, giving its stems a white color instead of green. White asparagus has a milder taste and texture than its green counterpart. It is often appreciated for its subtlety and is an excellent addition to gourmet dishes.

There is also a variety of purple asparagus. Purple asparagus not only has a beautiful color but also a unique taste. It is milder than green asparagus but more pronounced than white. Its extraordinary color makes it attractive both in the kitchen and on the plate.

It is also worth mentioning the health benefits of asparagus. They are a source of fiber, vitamins (especially K, C, A, and E), and minerals such as copper and iron. Asparagus has antioxidant properties, supports digestion, and helps maintain healthy skin. The most popular asparagus varieties include Mary Washington, Argenteuil, and Brunswick.

In summary, asparagus is a unique vegetable that can be enjoyed in three different varieties: green, white, and purple. Each variety has its unique flavor characteristics and culinary value. Regardless of the choice, asparagus is not only delicious but also healthy. Therefore, it's worth experimenting within the kitchen and discovering new ways to prepare them to enjoy their unique taste.