• Properties of asparagus
• Pappardelle pasta with asparagus
• Baked white asparagus with Gorgonzola

The asparagus season begins around mid-April and lasts a relatively short period, just a few weeks. It's worth taking advantage of this time and trying to eat as many as possible, because they're not only a delicious delicacy but also a source of many valuable nutrients. Whether green or white, both varieties are a vitamin bomb. They're low in calories but highly nutritious. Let's take a look at the properties of this delicious and healthy vegetable and which dishes can be prepared with them.

Properties of asparagus

Asparagus is, among other things, a source of:

• Vitamins A, C, E
• Folic acid,
• Minerals such as: potassium, calcium and phosphorus, iron , sodium, magnesium,
• Beta-carotene,
• Glutathione,
• Inulin,
• Asparagine,
• Steroid saponins,
• Coumarins,
• conifers,
• Vanillin,
• Routines

White asparagus has a milder flavor than green asparagus and is slightly thicker and firmer, so it must be peeled before cooking. They grow underground, where sunlight doesn't reach them, and therefore, unlike green asparagus, they can't produce pigments. White asparagus has a beneficial effect on our bodies thanks to the nutrients it contains:

• improve intestinal peristalsis and support the work of the digestive system
• support the liver's work in cleansing the body of toxins
• prevent capillary breakage,
• increase blood clotting,
• help strengthen immunity
• improve the condition of hair, skin and nails,
• have a diuretic effect.

Green asparagus has a stronger flavor than white asparagus. It's also softer, so it doesn't need to be peeled before cooking. It contains many minerals and vitamins: vitamins A, C, K, and B, including folic acid, magnesium, potassium, calcium, and phosphorus. Due to its high iron content, green asparagus is recommended for people with anemia.

Pappardelle pasta with asparagus

• a bunch of green asparagus - about 500 g
• Pappardelle pasta - 250 g
• smoked bacon - about 170 g
• Cheddar cheese - about 30 g
• Fondant cream
• Garlic - 2-3 cloves
• Salt Pepper

Wash the asparagus and cut into smaller pieces, trimming off the woody ends. Leave the asparagus heads whole. Cut 170 grams of raw, smoked bacon into small cubes and fry in a dry pan. After a few minutes, add the previously chopped asparagus to the pan and fry over low heat for about 15 minutes. After this time, add the crushed garlic, salt, and pepper. While the asparagus and bacon are cooking, cook the pasta. After cooking, discard half a cup of the water the pasta was cooked in. Strain the cooked pasta and return it to the pot. After 15 minutes, the asparagus should be tender. Pour the water drained from the pasta pot, about 5-6 tablespoons of cream, and plenty of grated cheddar cheese into the pan. Mix everything thoroughly until the sauce becomes smooth and uniform and boils. Pour the finished sauce into the pasta pot.

Baked white asparagus with Gorgonzola

• white asparagus - 0.5 kg
• Cream - 200 ml
• Gorgonzola - 170 g
• White wine - one glass
• Sugar - 1 tsp
• Parsley
• Salt

Peel the asparagus after washing, trim off the woody ends, and boil in sweetened water for at least 30 minutes. After this time, add salt, boil for about 10 minutes, and drain. (The water from cooked asparagus has a very intense flavor; it can be used later to make soup.) In a separate saucepan, heat the cream and add the shredded Gorgonzola and the wine, stirring vigorously and thoroughly. Before serving, place the asparagus in an ovenproof dish and pour the sauce over it. Bake at 180°C for about 15 minutes. Serve the cooked asparagus garnished with parsley.