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Asparagus
we exoprt Asparagus and fresh Fruits exporter and Vegetables from Morocco
We
are wholesale suppliers and exporters of Asparagus ( Asperge
, Spargel , espárrago , asparago )
Asparagus is
a type of vegetable obtained from one species within the genus
Asparagus, specifically the young shoots of Asparagus officinalis.
It has been used from very early times as a culinary vegetable,
owing to its delicate flavour and diuretic properties. There
is a recipe for cooking asparagus in the oldest surviving
book of recipes, Apicius's 3rd century CE De re coquinaria,
Book III.
The English word "asparagus"
derives from classical Latin, but the plant was once known
in English as sperage, from the Medieval Latin sparagus. This
term itself derives from the Greek aspharagos or asparagos,
and the Greek term originates from the Persian asparag, meaning
"sprout" or "shoot." The original Latin
name has now supplanted the English word. Asparagus was also
corrupted in some places to "sparrow grass"; indeed,
John Walker stated in 1791 that "Sparrow-grass is so
general that asparagus has an air of stiffness and pedantry."
[citation needed] It is commonly known in fruit retail circles
as "Sparrows Guts", etymologically distinct from
the old term "sparrow grass" showing convergent
language evolution.
AsparagusIn their simplest form, the shoots are boiled or
steamed until tender and served with a light sauce like hollandaise
or melted butter or a drizzle of olive oil with a dusting
of Parmesan cheese. A refinement is to tie the shoots into
sheaves and stand them so that the lower part of the stalks
are boiled, while the more tender heads are steamed. Tall
cylindrical asparagus cooking pots have liners with handles
and perforated bases to make this process foolproof.
Unlike most vegetables, where
the smaller and thinner are the more tender, thick asparagus
stalks have more tender volume to the proportion of skin.
When asparagus have been too long in the market, the cut ends
will have dried and gone slightly concave. The best asparagus
are picked and washed while the water comes to the boil. Meticulous
cooks scrape asparagus stalks with a vegetable peeler, stroking
away from the head, and refresh them in ice-cold water before
steaming them; the peel is often added back to the cooking
water and removed only after the asparagus is done, this is
supposed to prevent diluting the flavor. Small or full-sized
stalks can be made into asparagus soup. Cantonese restaurants
in the United States often serve asparagus stir-fried with
chicken, shrimp, or beef. Asparagus is one of few foods which
is considered acceptable to eat with the hands in polite company,
although this is more common in Europe.
asparagus and green asparagus Some of the constituents of
asparagus are metabolised and excreted in the urine, giving
it a distinctive, mildly unpleasant odor. The smell is caused
by various sulfur-containing degradation products (e.g. thiols
and thioesters). Studies showed that about 40% of the test
subjects displayed this characteristic smell; and a similar
percentage of people are able to smell the odor once it is
produced. There does not seem to be any correlation between
peoples' production and detection of the smell.[1] The speed
of onset of urine smell is rapid, and has been estimated to
occur within 15-30 minutes from ingestion
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