Asparagus was cultivated some 2000 years ago in the Mediterranean and Asia Minor. Since then, the asparagus plant is being used both as medicine and as a culinary vegetable because of its flavor and texture. Asparagus plants are diuretic herbs.
Asparagus is an excellent provider of folic acid necessary for cell formation and growth, and prevention of liver diseases. Folic acid aids in the prevention of neural tube defects such as spina bifida in the developing fetus of pregnant women.
This plant contains low calories, very low sodium, and no fat, and is very good at controlling high cholesterol. It is a great source of potassium, fiber, and rutin, a compound that strengthens the capillary walls.
Scrape asparagus stalks from the head with a vegetable peeler. Refresh stalks with ice-cold water before steaming them. Add back the peel into the cooking water and remove it after the asparagus is done to prevent diluting the flavor.
Asparagus can be prepared in a variety of ways: steamed, stir-fried, or made into sandwich fillings.
½ kg. Asparagus
¼ kg. Tofu
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