cuisine

2. CHARACTERISTICS
• It has its origins along the east Mediterranean
coast, in particular, Rome
• It is a perennial garden vegetable
• Asparagus are officinalies
• It is from Lily family
• Cultivated from antiquity, now grown all over the world
• Its green stems function as leaves, while its true leaves
are reduced to scales

3. HISTORICAL FACTS
When someone wants to get quick results,
there is a saying that is often used;
a phrase that has been in use since the days of the Romans:
“Do it in the time it takes to cook the asparagus.”
This itself is a surefire indication of how quickly
asparagus gets cooked!

4. SELECTION CRITERIA
• Choose firm spears with closed and compact tips
• Size doesn’t matter: skinny or fat, as long as
•the tips are closed, the spears will be
equally tender

5. STORAGE METHODS
• Do not wash it when you want to store it.
• Always refrigerate it in a poly pack to retain the
moisture in it.
• Never store the asparagus for more than three days.

6. COOKING METHODS
• Boiling: Cook uncovered with the spears lying in a
single layer only for 3 to 5 minutes till it is tender.
• Microwaving : 6 to 8 min by turning it once during
cooking.
• Stir-Frying : cooked in high heat for less time until
crisp and tender

7. • Q:Should Asparagus be eaten with fingers, or knife and fork?
A:It depends on whether the asparagus has been cooked and whether
it’s served with a sauce. If the stalks are firm and the sauce covers
only the tips, it’s okay to use your fingers. If the asparagus is limp or
covered with sauce, use a knife and fork, and cut the stalks into
bite-size pieces. If you are in doubt over what to do, or attending a
formal dinner, go for the knife and fork.

8. VARIRITIES OF ASPARAGUS
•Wild Asparagus: Thin, spindly and packed with
flavour.
•Green Asparagus: Most common variety from pencil
thin-inch thick spears
•White Asparagus: it is deliberately kept in the dark;
for the chloroform not to develop in spears,it is slightly
more delicate than regular asparagus.
•Purple Asparagus: green or white varying
towards purple at the tip. In terms of flavour
it resembles regular ones.

9. NUTRITION FACTS
FOR 5 SPEARS
(95-100 GMS)
• CALORIES - 20%
• FAT - 0%
• CHOLESTRAL - 0%
• SODIUM - 0 %
• VITAMIN A - 10%
• VITAMIN C - 10%
• DIETRY FIBERS - 71%
• IRON - 2 %

10. DITETIC BENIFITS
• Rich in vitamin A & C
• Very rich in iron,
useful in treating
anemia
• Rich in fiber and easy
in digestion

11. THE END
THANK YOU