Sprinkles

The sprinkles is a Vegetable originating in the east of the Mediterranean basin. Known Romans, it is cultivated in France since the 15th century. The term indicates also its edible growths, which come from rhizome S from which leave each year the underground buds or Turion S which gives rise to stems rising between 1 m and 1,5 Mr.

Synonymes: esparge, esperge…

Description

The asparagus is a hardy perennial with the many fleshy roots radiating out of star (the unit is called “Griffe”), with the right stems being able to reach 1,5 m height and with the fine and ramified foliage.

It is a dioïque species, only the feet females bear fruits: small bay S reds containing several black seeds.

Origin

This species is originating in moderate areas of Eurasia: Central and southernmost Europe, North Africa, Central Asia and Western. It pushes in the sandy grounds in a wild state. It is cultivated since Antiquity but the development of the varieties of cultivar date of the 18th century. Starting from 1805, it made the reputation of Argenteuil, where it is not cultivated any more. It today is largely cultivated in many countries and all the continents.

In a wild state there are 12 species in Europe, including 4 in France, Asparagus officinalis, Asparagus acutifolius very common in midday, Asparagus scaber and Asparagus tenuifolius . All are edible but the hard asparagus is very bitter.

The asparagus in kitchen

In kitchen, one uses the green or white growths, the stems must always be firm and breakable, of the same thickness, with tightened points, in order to obtain a homogeneous cooking. Its taste evokes a savor of Artichaut.

At the time of the purchase, the asparagus must exhale a pleasant ripe corn ear scent, the touch must be at the same time firm and flexible under the finger and resistant to the rupture, the heel should not be too dry, which will show a recent gathering.

the white asparagus pushed entirely under ground and the absence of light gives him a delicate taste and very end.
the asparagus violet is very fruity. It is white asparagus which one let escape from his hillock and whose point becomes mauve under the effect of the light. It takes a light bitterness.
the green asparagus pushed with the free air and owes its coloring with the normal process of chlorophyllian synthesis which develops in the light of the sun. It offers a marked savor and an almost sweetened bud. It is the only asparagus which it is useless to peel.

The cooking of asparaguses

In all the cases, it is necessary to cut the woody ends (the heel) to refresh them, peel the white part, up to 4 cm under the bud, and the oldest asparaguses and largest. To preserve their color and their texture, it is necessary to make them as cook little time as possible.

The cooking of asparaguses must preferably be done in a cook-steamer to keep all their delicacy. It can also be done in a narrow and high stewpan, as well as possible backed up with a perforated basket. If not, place dependant asparaguses in boot, upright, water having to level the points slightly below so that they cook with the vapor.

To use well salted water, to make boil with sharp pace, for a fast cooking which will as well as possible preserve the texture and the savor of asparaguses. Once water with boiling, to prolong the cooking from 12 to 18 minutes according to the size of the stems.

Easy way: to preserve their beautiful color at green asparaguses, to sprinkle them ice-cold water right after having withdrawn them from the water of cooking.

Some ideas of preparation

to be used Them in a traditional way accompanied by a Vinaigrette for the mustard, by a sauce muslin or a sauce white Butter.
To prepare the stems out of foam or velvety and the tepid salad points.
To be used green asparaguses accompanied by a Maltese sauce or a vinaigrette with the juice of Lemon-yellow and the Olive oil.
If they are fine, to make them jump with Champignon S of wood, and to serve them in accompaniment of a Pintade.

Production of asparaguses

The asparagus is cultivated in full field or under frame in an asparagus bed. This one can be created in two ways.

By sowing from March to June in a ground rich and piece of furniture by clearing up them of approximately 10 cm, then by mending the claws obtained.
By road repair of claws, on a well drained ground, without moisture.

An asparagus bed can produce as of the second or third year and during ten years. The production per are (100 m ²) is from 60 to 100 kg.

Worldwide production

France, which produced 58,4 asparagus MT in 1988, produced nothing any more but 23,1 of them MT in 2001. This is due, partly, so that the most important area of production, the Languedoc-Roussillon, which accounted for 40% of the production of the country, had been touched by a very important epidemic of Fusariose.

Medicinal properties

Same family as the garlic and the Onion, the asparagus has common components with these two Plante S: wealth of Vitamin S.A., B and PP, Phosphorus, Manganese and also Asparagine which gives a special odor to the urine.

It is Diurétique, dépurative and slightly laxative.

In fact the roots (little) were used in Herboristerie. The asparagus contains 1,2-dithiole, a heterocycle obtained during the cooking of asparaguses. Quickly assimilated by the organization and quickly excreted in the urines (characteristic odor). The Turion S contain a great number of vitamins (has and C), of amino-acids and trace elements. Pline advised them like Aphrodisiaque S.