They have little calories and lots of vitamins. The season has just started for them

Asparagus occur in three main varieties: green, white and purple. Each of them has its own unique features and taste.

• Green – the most popular in Poland, are distinguished by a delicate, slightly nutty aroma. Require minimal processing before cooking,
• White – more delicate in taste, but more labor -intensive to prepare, because they need to be peeled. Grow underground, which protects them from access by light,
• Violet – rarer, with a more expressive and sweet taste. They are perfect in raw form.

The season for asparagus usually begins in Poland in mid -April and lasts until the end of June. It is during this period that it is worth reaching for fresh, local asparagus, which are the richest in nutritional value.

Also check:

These vegetables are a real wealth of nutrients. In 100 g they contain only about 20 kcalwhich makes them an ideal choice for people who care about the line. They are rich in:

• vitamin C – supports the immune system and helps in the fight against oxidative stress,
• vitamin K – crucial for bone health and blood clotting processes,
• folic acid – particularly important for pregnant women, supports the development of the nervous system in the fetus,
• fiber – supports digestion and helps maintain a healthy blood sugar level.

Asparagus also contain asparaguswhich supports kidney function and has a diuretic effect, which helps to remove excess water from the body.

Also check:

Asparagus is an extremely versatile vegetable that works great in many dishes. You can use them to prepare:

• Soups cream made of green asparagus – velvety and aromatic, perfect for a light spring dinner,
• grilled asparagus – sprinkled with olive oil and sprinkled with Parmesan cheese,
• pasta with asparagus – in combination with cream sauce or pesto,
• with your favorite accessories, on the shortcrust bottom
• Salads with asparagus – e.g. with rocket, cherry tomatoes and goat cheese.

When preparing asparagus, it is worth remembering that they taste best fresh and slightly boiledto keep their crispy character. Avoid long cooking so that they do not lose their nutritional values.