Asparagus
Asparagus (from the greek aspharagos and asparagus from Persian, meaning sprout) may designate either the entire plant the seeds of the plant Asparagus officinalis; it has particular diuretic properties, is appreciated by gourmets and has a history thousands of years. It is a dioecious species, ie with a distinction between male and female plants, only the females bear fruit and small red berries containing seeds blacks.
The fleshy roots of this plant, called rhizomes, grow underground, forming a grid star and they branch off the shoots, the edible part of the plant from which radiate rods of varying length 1 m to 1.5 m, and these stems should be collected even when they have not reached a hard consistency. The leaves of this plant are small and branched. Unlike many vegetables, where the buds are also smaller and more tender purposes, the larger of the asparagus stalks have more flesh than the thickness of the skin, thus being more tender.


The main types of asparagus are:

    * White Asparagus Cimadolmo I.G.P.
    * Asparagus Green Altedo I.G.P.
    * White Asparagus Badoere
    * White Asparagus Nobile di Verona
    * White asparagus of Bassano del Grappa
    * White Asparagus Cantello
    * Asparagus Rose Mezzago
    * D'Argenteuil
    * Grosso Erfurt
    * Mary Washington

They differ mainly in appearance, flavor and type of cultivation, chemical composition, however, is much the same. The white asparagus, for example, is grown in the absence of light during its growth. Many other plants can be called "asparagus", or otherwise used in cooking in place, in reality they are distantly related plants with Asparagus officinalis: An example is the Ornithogalum pyrenaicum, which can also be called the asparagus of Prussia.

The kitchen

The flavor of the asparagus evokes the flavor of the artichoke, and when it has a fresh scent of ripe ear of corn, in particular stand out:

* The white asparagus, sprouting entirely underground (and thus in the absence of light) has a delicate flavor.

* The Violet, very fruity taste, is actually a white asparagus that is able to escape from his site and seeing the light, the tip becomes lilac. Has a slightly bitter taste.

* The green asparagus that grows in the open carrying through its natural process of photosynthesis, it has a pronounced flavor and its offshoot has a sweet taste. Is the only asparagus that does not need to be peeled.

Questo articolo è rilasciato sotto i termini della GNU Free Documentation License. Esso utilizza materiale tratto dalla voce di Wikipedia: "Asparago".