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Asparagus: Only the young
shoots of asparagus are eaten. Asparagus is low in calories, contains no
fat or cholesterol, and is very low in sodium. It is a good source of
folic acid, potassium, dietary fiber, and rutin. The amino acid
asparagine gets its name from asparagus, the asparagus plant being rich
in this compound.
The shoots are prepared and served in a number of ways around the world.
In Asian-style cooking, asparagus is often stir-fried. Cantonese
restaurants in the United States often serve asparagus stir-fried with
chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be
quickly grilled over charcoal or hardwood embers. It is also used as an
ingredient in some stews and soups. In the French style, it is often
boiled or steamed and served with hollandaise sauce, melted butter or
olive oil, Parmesan cheese or mayonnaise. It may even be used in a
dessert.The best asparagus tends to be early growth (meaning first of
the season) and is often simply steamed and served along with melted
butter. Tall, narrow asparagus cooking pots allow the shoots to be
steamed gently, their tips staying out of the water.
Asparagus can also be pickled and stored for several years. Some brands
may label them as "marinated" which means the same thing.
The bottom portion of asparagus often contains sand, and as such
thorough cleaning is generally advised in cooking asparagus.
Medicinal
Asparagus rhizomes and root is used ethnomedically to treat urinary
tract infections, as well as kidney and bladder stones. In Ayurvedic
medicine (a traditional medicine of India) a type of asparagus
(asparagus racemosa)called Shatavari in Sanskrit is widely used as a
tonic, and for women's problems. Shatavari means "Plant of the 100
roots". Because of it's reputed aphrodisiac properties it is also known
as "lady with the 100 husbands".
Ingestion of asparagus may bring on an attack of gout in certain
individuals due to the high level of purines.
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